Abstract
This paper aims to investigate the peripheral mechanism of taste perception by the use of the grand canonical ensemble in statistical physics. It allows a better understanding of this process and its interpretation at a microscopic level. The experimental part allowed us to obtain psychophysical curves relative to four nutritive sweeteners (sucrose, fructose, glucose, and maltitol). These curves represent the intensity of sweetness as a function of sugar concentration in water. A Sensory Measuring Unit for Recording Flux (SMURF) device is used to obtain intensity-time curves for each of the studied sweeteners. To model these curves we have established the expressions of some models using grand canonical ensemble formalism in statistical physics and applying some simplification approaches. The fitting of the psychophysical data with statistical models by numerical simulation demonstrates a good correlation between the models and the experimental curves. Some physicochemical parameters interfere in the expression of the established models. These parameters are classified in two categories: on one hand, the steric aspect, which is manifested by the density of taste receptor site, and the number of molecules per receptor site and on the other hand, an energetic aspect illustrated by the concentration at half saturation, which gives indirectly the sweet molecule-receptor site energy of interaction.