Evaluation of Taste Change Resulting from Thickening of Food with Instant Food Thickeners

Nakamura, Megumi; Sato, Fumika; Yoshida, Satoshi; Kumagai, Masanori; Suzuki, Yasushi

doi:10.3136/nskkk.57.380

Cited by 7 publications

(2 citation statements)

References 26 publications

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“…These advanced taste sensor membranes have been applied not only to various types of foods and beverages, including coffee [155], kamairi-cha [156], matcha [157], wine [158], distilled spirits [159,160], soup stock [161], milk [162,163], meat [164][165][166], sausage [167], rice [168,169], salts [170,171], dried squid [172], and food additives [173] but also to water quality inspection [174]. Practical examples will be discussed in Section 4.7 in greater detail.…”

Section: Basic Characteristicsmentioning

confidence: 99%

Taste Sensor

Toko

Tahara

Habara³

et al. 2016

Essentials of Machine Olfaction and Taste

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88 Essentials of Machine Olfaction and Taste Essentials of Machine Olfaction and TasteRecently, researchers have been attempting to develop biosensors using biological tissue such as taste cells and receptors by applying genetic engineering technologies [56][57][58]. Whereas the reproducibility and stability of usable sensors should be improved, this kind of e-tongue might be promising as a future sensing device. Suslick's group analyzed liquids such as beer and soft drinks using a colorimetric cross-sensitive sensor array that comprises multiple chemically responsive dyes [59][60][61], and furthermore, tried to identify and characterize lung cancer by measuring exhaled breath using the same principle and device [66].Electronic tongues are aimed at discriminating and analyzing foods and beverages and are well known as sensing technologies that greatly contribute to quality management. Aissy Inc., Japan, a venture from Keio University, provides accurate analysis using its original taste sensors and services useful for the development of new products and marketing in the food industry [67].There are two types of commercialized electronic tongue in the world [7,8,68]. One is the taste sensing systems SA402B and TS-5000Z (Intelligent Sensor Technology Inc., Japan), which is usually called the taste sensor, and another is the Astree II e-tongue (Alpha MOS, France). Taste Sensor 93 PrincipleMembranes of taste sensors consist of lipids, plasticizers, and polyvinyl chloride (PVC). The following is the procedure for fabricating a taste sensor electrode:1. The necessary types and amount of lipid(s) and plasticizer(s) are added to tetrahydrofuran (THF) and mixed for 1 h. 2. PVC is added to the solution and then mixed for another 1 h. 3. The mixture is poured in to a petri dish to dry it at room temperature for 3 days. 4. A lipid/polymer membrane approximately 200 µm thick is created in the dish and then attached to the surface of a sensor probe using a solution of 800 mg PVC and 10 ml THF as an adhesive. 5. After 2 days of drying, the taste sensor electrode is complete. Figure 4.2 shows the chemical structures of the lipids and plasticizers used [123]. Taste sensor electrodes have various characteristics depending greatly on the types and amounts of lipids and plasticizer incorporated. This will be described further in Section 4.3.6.Measurement by the taste sensor is based on the potentiometric principle, and therefore, the electrical potentials between working electrodes for taste sensing and a reference electrode are measured. These electrodes use a silver wire coated with silver chloride (AgCl). Before the measurement, these electrodes, which are filled with a solution of 3.33 M potassium chloride and saturated AgCl solution as the inner solution, should be preconditioned for at least 2 days to stabilize the electrical potential. After the preconditioning, the electrodes are connected to an amplifier to measure the electrical potentials difference and are converted to digital code by a digital voltmeter and subsequently ...

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Section: Basic Characteristicsmentioning

confidence: 99%

Taste Sensor

Toko

Tahara

Habara³

et al. 2016

Essentials of Machine Olfaction and Taste

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“…In the field of food, the taste provided by thickening has been compared using a taste sensor and human taste tests, and both methods are reported to be related. 10) A close correlation has also been found between the evaluation of bitterness in human gustatory sensation tests and the measurement of bitterness with a taste sensor in research using a patented product and a generic product.…”

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confidence: 94%

Study of the Physicochemical Properties of Tulobuterol Dry Syrups Using Taste and Smell Sensors

Inoue

Shimazaki

Murata

et al. 2012

CHEMICAL & PHARMACEUTICAL BULLETIN

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The purpose of the present study was to evaluate the taste and smell of Tulobuterol Dry Syrup (TB-DS) in its original form (formulation A) and generic form (formulations B and C) by means of gustatory sensation tests and taste and smell sensors. In addition, the physicochemical properties of the syrups in a solid state were compared. Evaluation of sweetness with a powdered sample revealed significant differences between formulation A and formulation B and between formulation B and formulation C. In contrast, the results of principal component analysis (PCA) with a taste sensor revealed differences in principal component 1 (PC 1) among formulations A, B, and C. Smell sensor measurement of powdered samples revealed differences in products in terms of only PC 1, but these results were not related to the results of gustatory sensation testing with a smell sensor. Measurement of particle size distribution and scanning electron microscopy revealed differences in the particle diameter and particle surface shape for each product. Formulation B had the strongest absorption in the near-infrared spectrum, followed by formulation A and then formulation C. Accordingly, differences in preparations were presumably caused by variations in manufacturing specifications, such as types of additives and their content and coating methods used. In other words, the characteristics of each product were revealed by evaluation of their physical properties, sensing of taste and smell, and human gustatory sensation tests.

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