Teoría sensorial y molecular del sabor dulce
Keywords:teorìa del sabor dulce, eulcolorante, proteìna G, sensory theory, sweet taste, G protein
Este artículo tiene como objetivo presentar el estado actual del conocimiento en lo concerniente a la percepción del sabor dulce y su relación con la estructura molecular de los compuestos edulcorantes. Se hace una revisión de literatura publicada en los últimos cinco años sobre la teoría sensorial y molecular del sabor dulce. Los autores hacen referencia a la anatomía y las características fisiológicas de la lengua, además de los mecanismos químicos y bioquímicos del sabor dulce, que han permitido el descubrimiento de nuevos edulcorantes para el diseño de alimentos y bebidas.
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