Abstract
AbstractThe previous finding that only one half of a disaccharide molecule binds to the taste receptor site is fully substantiated but the linkage and the sugar residues of the disaccharide are important. The study is extended to the field of bitterness and it is observed that binding on to the bitter receptor is analogous to that on to the sweet receptor. With reducing disaccharides, it is the non‐reducing glycosyl unit that binds to the taste bud protein. Therefore, oligosaccharides constitute ideal models for this study despite their free anomeric centres.
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