Quantification of bitterness of coffee in the presence of high-potency sweeteners using taste sensors

Wu, Xiao; Miyake, Kazunari; Tahara, Yusuke; Fujimoto, Haruhiro; Iwai, Kento; Narita, Yusaku; Hanzawa, Taku; Kobayashi, Tsukasa; Kakiuchi, Misako; Ariki, Shingo; Fukunaga, Taiji; Ikezaki, Hidekazu; Toko, Kiyoshi

doi:10.1016/j.snb.2020.127784

Cited by 27 publications

(10 citation statements)

References 33 publications

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“…2) and LOO-CV variant. The successful classification could be tentatively attributed to the capability of the lipid sensor membranes to interact, through electrostatic and hydrogen bonds, with oils' polar compounds responsible for the observed differences at the sensory and phenolic composition levels [54]. The satisfactory predictive performance demonstrated the potential of using the E-tongue as a single-run complementary/alternative tool to discriminate cv.…”

Section: Arbequina Oilsmentioning

confidence: 89%

Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment

Marx

Casal

Rodrigues

et al. 2021

Eur Food Res Technol

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The effect of olive leaves addition (1%, w/w, cvs. Arbequina or Santulhana), during the industrial extraction of Arbequina oils, on their physicochemical, color, phenolic profile, and sensory characteristics, was studied. Leaves' incorporation reduced the primary oxidation (peroxide value by 33% and K 232 by 17%) and increased the oxidative stability (19%), with the impact being more pronounced for Arbequina leaves. For these latter oils, leaves incorporation increased the total phenolic content (293 ± 9 mg GAE/kg), which became richer in secoiridoid derivatives (143.7 ± 3.0 mg/kg). Also, only Arbequina oils extracted with their own leaves supported the health claim regarding the protection of blood lipids against oxidative stress (hydroxytyrosol and tyrosol derivatives content greater than 5 mg per 20 g of olive oil). On the other hand, the incorporation of leaves from cvs. Arbequina and Santulhana during extraction enhanced the bitterness (55-59%) and decreased the pungency (25-33%). Santulhana leaves promoted an increase of the green-fruitiness (5.3 ± 0.5), while Arbequina leaves enhanced the oils' sweetness (7.0 ± 0.4). Moreover, a potentiometric laboratory-made electronic tongue was applied, as a taste sensor device, being capable of successfully discriminating Arbequina oils extracted without or with addition of leaves, allowing the identification of (un)deliberated leaves incorporation during oils' extraction. Lastly, it was found that the quality and composition of Arbequina oils industrially extracted were leaf cultivar dependent, with the low level of phenolics of control oils promoted by the incorporation of Arbequina leaves.

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Section: Arbequina Oilsmentioning

confidence: 89%

Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment

Marx

Casal

Rodrigues

et al. 2021

Eur Food Res Technol

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“…Higher lipid concentration leads to a more hydrophilic surface and, contrary, higher plasticizer concentration corresponds to a more hydrophobic surface . The capacity and versatility of E-tongues containing lipid sensors to qualitatively or quantitatively assess physicochemical compounds that can be related to different sensory gustatory sensations has been reported in the literature (Arca, Peres, Machado, Bona, & Dias, 2019;Jeong et al, 2020;Oohira & Toko, 1996;Oohira, Toko, Akiyama, Yoshihara, & Yamafuji, 1995;Sharma et al, 2015;Slim et al, 2017;Toko, Hara, Tahara, Yasuura, & Ikezaki, 2014;Veloso et al, 2016;Wu, Miyake, et al, 2020;Yasuura, Shen, Tahara, Yatabe, & Toko, 2015) and recently reviewed by Wu, Tahara, Yatabe, and Toko (2020). In fact, polar compounds (acids, alcohols, aldehydes, esters and phenolic compounds, among others) can be naturally found in olive oils or in other olive products.…”

Section: Introductionmentioning

confidence: 99%

Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Marx

Rodrigues

Veloso

et al. 2021

LWT

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Olive oil is consumed worldwide due to its appreciated sensory attributes and health benefits, which are related with its fatty acid profile and richness in phenolic compounds that support a health claim concerning olive oil protective effects on blood lipids. However, to ensure that oils possess a rich phenolic content, the extraction conditions can be optimised. Therefore, the effects of malaxation temperature (22, 28 and 34 • C) on the physicochemical and sensory characteristics of cv. Cobrançosa olive oils were evaluated. The oils extracted at 22 • C had an overall better physicochemical quality (higher total phenols content, greater oxidative stability, lower free acidity and oxidation markers) and more intense positive sensory sensations (higher bitterness and pungency). Additionally, this study showed that a potentiometric electronic tongue could be used to discriminate oils taking into account the effect of malaxation temperature on the overall physicochemical and sensory scores (all samples correctly classified for leave-one-out cross-validation) with a predictive classification similar to that achieved by trained panellists. This finding strengthens the hypothesis that this device could be used as a complementary/alternative taste tool for assessing the impact of the extraction conditions on the oils' physicochemical and sensory characteristics.

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“…The change in membrane potential of the taste sensor is evaluated as the strength of the taste when taste substances interact electrically with the lipid/polymer membrane or are adsorbed onto it by hydrophobic interaction. A large number of bitter substances are included in a drink such as coffee, and the taste sensor can quantify the bitterness of coffee [ 9 , 10 ]. However, owing to this potentiometric measurement, conventional bitterness sensors cannot evaluate the bitterness of non-charged bitter substances such as caffeine, theobromine and theophylline included in beverages and pharmaceutical products because they cannot change the electric potential of the membrane.…”

Section: Introductionmentioning

confidence: 99%

Identification of the Principle of Taste Sensors to Detect Non-Charged Bitter Substances by 1H-NMR Measurement

Ishida

Arima

Zhao

et al. 2022

Sensors

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A taste sensor with lipid/polymer membranes is attracting attention as a method to evaluate taste objectively. However, due to the characteristic of detecting taste by changes in membrane potential, taste sensors cannot measure non-charged bitter substances. Many foods and medicines contain non-charged bitter substances, and it is necessary to quantify these tastes with sensors. Therefore, we have been developing taste sensors to detect bitter tastes caused by non-charged substances such as caffeine. In previous studies, a sensor for detecting bitterness caused by caffeine and theobromine, theophylline, was developed, using a membrane modified with hydroxybenzoic acid (HBA) as the sensing part. The sensor was designed to form intramolecular hydrogen bonds (H-bonds) between the hydroxy group and carboxy group of HBA and to successively cause the intermolecular H-bonds between HBA and caffeine molecules to be measured. However, whether this sensing principle is correct or not cannot be confirmed from the results of taste sensor measurements. Therefore, in this study, we explored the interaction between HBA and caffeine by 1H-nuclear magnetic resonance spectroscopy (NMR). By the 1H NMR detection, we confirmed that both the substances interact with each other. Furthermore, the nuclear Overhauser effect (NOE) of intermolecular spatial conformation in solution was measured, by which 2,6-dihydroxybenzoic acid (2,6-DHBA) preferably interacted with caffeine via the H-bonding and stacking configuration between aromatic rings. Identifying the binding form of 2,6-DHBA to caffeine was estimated to predict how the two substances interact.

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Quantification of bitterness of coffee in the presence of high-potency sweeteners using taste sensors

Cited by 27 publications

References 33 publications

Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment

Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment

Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

Identification of the Principle of Taste Sensors to Detect Non-Charged Bitter Substances by 1H-NMR Measurement

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