Interfacial Phenomena in Taste and Olfaction

Abstract

Initial processes of taste and olfactory reception are reviewed from the aspect of surface science. Salts and acids are adsorbed on negative sites on the surface of the receptor membranes. This leads to changes in the surface potential of the cells. Bitter substances and odorants are adsorbed on hydrophobic sites within the receptor membranes and induce changes in conformation of the boundary region of the membranes leading to changes in boundary potential of the cells (potential within the membranes near the surface of the cells). Sweet substances and amino acids are adsorbed on specific receptor proteins in the receptor membranes and induce changes in the conformation of the receptor domains resulting in changes in the surface potential and/or the boundary potential. Changes in the phase boundary potential (surface potential and boundary potential) directly affect the membrane potentials of the cells and induce electric impulses in the sensory nerves.