NIR spectroscopic study of the effect of taste substances on lipids

Hardwell Chibvongodze, Tetsuya Matsuno, Tomomi Nagamori, Kenshi Hayashi, Kiyoshi Toko

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
Pages (from-to)37-41
Number of pages5
JournalResearch Reports on Information Science and Electrical Engineering of Kyushu University
Volume4
Issue number1
Publication statusPublished - Mar 1 1999

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Lecithin
Sugar (sucrose)
Lipids
Infrared radiation
Superconducting transition temperature
Derivatives

All Science Journal Classification (ASJC) codes

  • Computer Science(all)
  • Electrical and Electronic Engineering

Cite this

NIR spectroscopic study of the effect of taste substances on lipids. / Chibvongodze, Hardwell; Matsuno, Tetsuya; Nagamori, Tomomi; Hayashi, Kenshi; Toko, Kiyoshi.

In: Research Reports on Information Science and Electrical Engineering of Kyushu University, Vol. 4, No. 1, 01.03.1999, p. 37-41.

Research output: Contribution to journalArticle

Chibvongodze, Hardwell ; Matsuno, Tetsuya ; Nagamori, Tomomi ; Hayashi, Kenshi ; Toko, Kiyoshi. / NIR spectroscopic study of the effect of taste substances on lipids. In: Research Reports on Information Science and Electrical Engineering of Kyushu University. 1999 ; Vol. 4, No. 1. pp. 37-41.
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