[9][10] APA The G protein-coupled receptors for sweet and umami taste are formed by dimers of the TAS1R proteins.

[11] The TAS1R2+3 receptor has been shown to respond to natural sugars sucrose and fructose, and artificial sweeteners saccharin, acesulfame potassium, dulcin, guanidinoacetic acid.

[8] These cells are shown to synapse upon the chorda tympani nerves to send their signals to the brain.

[8] These cells are shown to synapse upon the glossopharyngeal nerves to send their signals to the brain.

[8] This article incorporates text from the United States National Library of Medicine, which is in the public domain.