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Do taste receptors respond to perturbation of water structure?
Authors:S E Kemp  J M Grigor  G G Birch
Institution:(1) Department of Food Science and Technology, University of Reading, Whiteknights, P.O. Box 226, RG6 2AP Reading, England
Abstract:The pmr spin-spin pulse relaxation times (T2 values) of the L-amino acids are examined in relation to their taste threshold values. There is an inverse trend between T2 value and threshold value with a good correlation for amino acids whose natural pH is close to neutrality. These results may indicate that taste receptors respond to perturbation of water structure.
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