Comparison of taste of amino acids and basic taste substances using surface-polarity controlled sensor

M. J. Ju, K. Hayashi, K. Toko

Research output: Contribution to journalArticle

Abstract

In order to analyze the taste quality of amino acids, basic taste substances were studied using the surface-polarity controlled sensor. The sensor outputs showed different potential profile patterns for basic taste substances that have different taste qualities, while it showed similar patterns for amino acids which have similar taste. However, all amino acids used in the analysis had a basic peak around 0.1 V due to a basic amino group (NH2) in the amino acid molecules. Therefore, in order to compare the taste quality of amino acids with that of basic taste substances, a basic peak around 0.1 V of amino acids was eliminated by a curve fitting analysis. With the result, the taste quality of amino acids could be classified into four groups according to that of basic taste substances.

Original languageEnglish
Pages (from-to)197-202
Number of pages6
JournalResearch Reports on Information Science and Electrical Engineering of Kyushu University
Volume6
Issue number2
Publication statusPublished - Sep 2001

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Amino acids
Sensors
Curve fitting
Molecules

All Science Journal Classification (ASJC) codes

  • Computer Science(all)
  • Electrical and Electronic Engineering

Cite this

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abstract = "In order to analyze the taste quality of amino acids, basic taste substances were studied using the surface-polarity controlled sensor. The sensor outputs showed different potential profile patterns for basic taste substances that have different taste qualities, while it showed similar patterns for amino acids which have similar taste. However, all amino acids used in the analysis had a basic peak around 0.1 V due to a basic amino group (NH2) in the amino acid molecules. Therefore, in order to compare the taste quality of amino acids with that of basic taste substances, a basic peak around 0.1 V of amino acids was eliminated by a curve fitting analysis. With the result, the taste quality of amino acids could be classified into four groups according to that of basic taste substances.",
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