Determination of Ginseng with Different Ages Using a Taste-Sensing System

doi:10.18494/sam.2013.843

Cited by 3 publications

(1 citation statement)

References 18 publications

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“…In the field of pharmaceutical applications, taste-sensing systems (electronic tongues) have shown promise [ 12 , 13 , 14 ]. These systems encompass various types of sensors, including electrochemical (voltametric, potentiometric) [ 15 , 16 , 17 ], optical [ 18 , 19 ], or enzymatic sensors (biosensors) [ 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Bitterness in Non-Charged Pharmaceuticals with a Taste Sensor: A Study on Substances with Xanthine Scaffold and Allopurinol

Zhao,

Song,

Kimura

et al. 2024

Molecules

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Taste sensors with an allostery approach have been studied to detect non-charged bitter substances, such as xanthine derivatives, used in foods (e.g., caffeine) or pharmaceuticals (e.g., etofylline). In this study, the authors modified a taste sensor with 3-bromo-2,6-dihydroxybenzoic acid and used it in conjunction with sensory tests to assess the bitterness of non-charged pharmaceuticals with xanthine scaffolds (i.e., acefylline and doxofylline), as well as allopurinol, an analogue of hypoxanthine. The results show that the sensor was able to differentiate between different levels of sample bitterness. For instance, when assessing a 30 mM sample solution, the sensor response to acefylline was 34.24 mV, which corresponded to the highest level of bitterness (τ = 3.50), while the response to allopurinol was lowest at 2.72 mV, corresponding to relatively weaker bitterness (τ = 0.50). Additionally, this study extended the application of the sensor to detect pentoxifylline, an active pharmaceutical ingredient in pediatric medicines. These results underscore the taste sensor’s value as an additional tool for early-stage assessment and prediction of bitterness in non-charged pharmaceuticals.

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Section: Introductionmentioning

confidence: 99%

Assessment of Bitterness in Non-Charged Pharmaceuticals with a Taste Sensor: A Study on Substances with Xanthine Scaffold and Allopurinol

Zhao,

Song,

Kimura

et al. 2024

Molecules

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Research and development of taste sensors as a novel analytical tool

Toko

2023

Proc. Jpn. Acad., Ser. B

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Gustatory and olfactory receptors receive multiple chemical substances of different types simultaneously, but they can barely discriminate one chemical species from others. In this article, we describe a device used to measure taste, i.e. , taste sensors. Toko and colleagues developed a taste sensor equipped with multiarray electrodes using a lipid/polymer membrane as the transducer in 1989. This sensor has a concept of global selectivity to decompose the characteristics of a chemical substance into taste qualities and to quantify them. The use of taste sensors has spread around the world. More than 600 examples of taste-sensing system have been used, while providing the first “taste scale” in the world. This article explains the principle of taste sensors and their application to foods and medicines, and also a novel type of taste sensor using allostery. Taste-sensor technology, the underlying principle of which is different from that of conventional analytical instruments, markedly affects many aspects including social economy as well as the food industry.

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Comparison of the Quality Characteristics of Plant-Based Burger Patties Prepared Using Low- and High-Moisture Meat Analogs

Cho,

Kwon,

Park

et al. 2023

JKFN

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This study aimed to investigate the physicochemical and organoleptic properties of low-and high-moisture meat analogs (LMMA and HMMA) as materials used for making plant-based burger patties. The isolated soy protein (50%) blended with gluten (40%) and cornstarch (10%) was texturized using a twin-screw extruder equipped with slit and cooling dies. The LMMA and HMMA had a higher glutamic acid and aspartic acid content than beef, while beef had higher methionine content. A similar pattern was found in the saltiness, umami, and bitterness of HMMA and LMMA in comparison with those of beef as a reference with zero value. In gas chromatography-mass spectrometry, the nutty and roasted, and cheesy aromas had the highest value in LMMA, and the buttery and caramel-like aromas had the highest value in HMMA while the fatty and green, and fishy aromas exhibited the highest values in beef. The beef burger patty had the highest hardness, cohesiveness, chewiness, and cutting strength compared with the plant-based burger patties made using LMMA and HMMA. The highest cooking loss, diameter change, and thickness change were seen in the burger patties made with LMMA, while those made with HMMA had the highest cooking yield. Overall, this study suggested that the HMMA burger patties could have potential as an alternative to beef burger patties based on the aspects of juiciness and taste.

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Determination of Ginseng with Different Ages Using a Taste-Sensing System

Cited by 3 publications

References 18 publications

Assessment of Bitterness in Non-Charged Pharmaceuticals with a Taste Sensor: A Study on Substances with Xanthine Scaffold and Allopurinol

Assessment of Bitterness in Non-Charged Pharmaceuticals with a Taste Sensor: A Study on Substances with Xanthine Scaffold and Allopurinol

Research and development of taste sensors as a novel analytical tool

Comparison of the Quality Characteristics of Plant-Based Burger Patties Prepared Using Low- and High-Moisture Meat Analogs

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