ABSTRACT
Sensory chemistry, especially the chemistry of taste and smell, has become a common field of food chemistry. However, in the past, problems of sensory impressions belonged to the sphere of philosophy. Sensualism often occurred as an element of epistemology. Later, sensory impressions became a subject of medical investigations. Sensory physiology and “chemical senses”1 opened wide the door to taste and olfactory chemistry. Developments in molecular biology and biochemistry have provided the background for sweet-taste chemistry, making it one of the most modern and attractive domains of bioorganic as well as food chemistries.
