Molecular Bases of Taste
A.Y. 2018/2019
Learning objectives
To give information about specific taste active compounds in food, their molecular mechanisms and their industrial applications.
Expected learning outcomes
Knowledge of main classes of taste active compounds, (natural and synthetic), mechanism of action, perception, modifications, inhibition and synergy. Knowledge of the main techniques used in industry to discover new taste active compounds and most important related problems.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Taste: hystory, mechanisms, classification. The debate about "fundamental tastes". The tastes mediated by ion channes: sour, salty. The tastes mediated by GPCRs: sweet, bitter, umami. Other receptor mediated tastes. Other components of gustative perception: chemesthetic compounds; TRP active compounds (cooling, hot, tingling etc). TRP active compounds and their role in sensing and nociception. Taste modyfiers and their mechanism: direct (antagonists), indirect; flavour enhancers and synergy mechanism. Rational design of taste active compounds; QSARs approach, molecular modelling; state and perspectives. Natural vs synthetic compounds; taste active compounds from food plants and traditional food. Taste active and chemestetic compounds and their applications in agropharma, herboristic, cosmetic, food industry and health.
Teaching methods
The slides used for lessons (in English) are available from the teacher at the online site.
Professor(s)
Reception:
by appointment
my office, DeFENS, Sezione di Scienze Chimiche e Biomolecolari