Measurement and reproduction of the taste of seafoods using a taste sensor

Sou Takagi, Kiyoshi Toko

Research output: Contribution to journalArticle

Abstract

Human sensory evaluations show that the taste of seafoods can be expressed by amino acids, umami substances and NaCl. In this paper, we studied the tastes of sea-urchin and synthetic sea-urchin using a multichannel taste sensor, whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics. The sea-urchin showed a response pattern of electric potential similar to that of synthetic sea-urchin, which is composed of amino acids, nucleotides and NaCl. The response for synthetic sea-urchin became closer to that for sea-urchin depending on the concentration of NaCl which is a constituent of synthetic sea-urchin. The present method using the taste sensor can be expected to provide a new automated method to synthesize the taste of foods and take the place of human sensory evaluation.

Original languageEnglish
Pages (from-to)131-134
Number of pages4
JournalResearch Reports on Information Science and Electrical Engineering of Kyushu University
Volume5
Issue number1
Publication statusPublished - Mar 2000
Externally publishedYes

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Amino acids
Sensors
Nucleotides
Lipids
Transducers
Membranes
Electric potential
Polymers
Sensory analysis

All Science Journal Classification (ASJC) codes

  • Hardware and Architecture
  • Engineering (miscellaneous)
  • Electrical and Electronic Engineering

Cite this

Measurement and reproduction of the taste of seafoods using a taste sensor. / Takagi, Sou; Toko, Kiyoshi.

In: Research Reports on Information Science and Electrical Engineering of Kyushu University, Vol. 5, No. 1, 03.2000, p. 131-134.

Research output: Contribution to journalArticle

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