Measurement of trehalose with a taste sensor and NIR spectroscopy

Kiyoshi Toko, Hardwell Chibvongodze, Tomomi Nagamori, Tetsuya Matsuno, Yukimasa Yasuda, Syoichi Hamada, Masakazu Mitsuhashi

Research output: Contribution to journalArticle

Abstract

Trehalose is a sweet disaccharide composed of two glucose molecules, and is drawn attention to from the viewpoint of the physiological function. In this paper, we studied the suppression of bitterness by trehalose using a multichannel taste sensor, and the intermolecular interaction between sugar and water with a near infrared radiation (NIR) apparatus. A multichannel taste sensor whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics can detect taste in a manner similar to human gustatory sensation. The NIR spectroscopy is a suitable method for the food analysis of the need for detailed quality specifications in food and beverage industries. The suppression of bitterness by trehalose was quantified by applying a principal component analysis to data on response electric potential. Moreover we found an intimate relationship between NIR spectra and the number OH radical of sugars.

Original languageEnglish
Pages (from-to)179-184
Number of pages6
JournalResearch Reports on Information Science and Electrical Engineering of Kyushu University
Volume4
Issue number2
Publication statusPublished - Sep 1 1999

All Science Journal Classification (ASJC) codes

  • Computer Science(all)
  • Electrical and Electronic Engineering

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    Toko, K., Chibvongodze, H., Nagamori, T., Matsuno, T., Yasuda, Y., Hamada, S., & Mitsuhashi, M. (1999). Measurement of trehalose with a taste sensor and NIR spectroscopy. Research Reports on Information Science and Electrical Engineering of Kyushu University, 4(2), 179-184.