Taste Perception: How to Make a Gourmet Mouse Academic Article uri icon

abstract

  • Sugars and amino acids are mainly associated with desirable taste sensation. A new study using knockout mouse models shows that the detection of various sugars, artificial sweeteners and L-amino acids is exclusively mediated by taste cells that express one or pair-wise combinations of three G protein coupled receptors, T1R1, T1R2 and T1R3

author list (cited authors)

  • Matsunami, H., & Amrein, H.

citation count

  • 11

publication date

  • February 2004