alexa The receptors and cells for mammalian taste.
Nutrition

Nutrition

Journal of Nutrition & Food Sciences

Author(s): Chandrashekar J, Hoon MA, Ryba NJ, Zuker CS

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Abstract The emerging picture of taste coding at the periphery is one of elegant simplicity. Contrary to what was generally believed, it is now clear that distinct cell types expressing unique receptors are tuned to detect each of the five basic tastes: sweet, sour, bitter, salty and umami. Importantly, receptor cells for each taste quality function as dedicated sensors wired to elicit stereotypic responses. This article was published in Nature and referenced in Journal of Nutrition & Food Sciences

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