Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste. These topics
range from the control of food intake to the biophysical mechanisms of transduction and the design of food flavors in the
food industry. The responses and organization of special sensory pathways are described in regard to their development, morphology,
composition, electrophysiological and biochemical responses. Details are presented at several levels to appeal to researchers
in molecular biology, membrane biophysics, human psychophysics, neuroanatomy, and chemistry. Current research is described
in the context of what preceding studies have revealed, and the chapter authors are among today's most active and highly respected
researchers in the field of chemical senses.