The effect of basic taste substances on lipids is investigated by mixing lipids, lecithin and DPPC (dipalmitoyl phosphatidylcholine), with five basic taste substance solutions at different concentrations and measuring their near infrared radiation (NIR) absorbance. On adding a taste solution to lecithin, second derivatives of the original curves revealed that certain peaks were slightly shifted. Out of the five taste substances (quinine, sucrose, NaCl, HCl and MSG) used, only sucrose maintained the transition temperature of hydrated DPPC.
|Number of pages||5|
|Journal||Research Reports on Information Science and Electrical Engineering of Kyushu University|
|Publication status||Published - Mar 1 1999|
All Science Journal Classification (ASJC) codes
- Computer Science(all)
- Electrical and Electronic Engineering