Quantification of bitterness of coffee in the presence of high-potency sweeteners using taste sensors

Xiao Wu, Kazunari Miyake, Yusuke Tahara, Hirofumi Fujimoto, Kazuya Iwai, Yusaku Narita, Taku Hanzawa, Tsukasa Kobayashi, Misako Kakiuchi, Shingo Ariki, Taiji Fukunaga, Hidekazu Ikezaki, Kiyoshi Toko

Research output: Contribution to journalArticle

Abstract

Electronic tongues have been identified as useful tools for quantifying the taste of food and beverages. However, the bitterness evaluation of coffee in the presence of high-potency sweeteners has not been performed yet. In this study, we investigated an approach to quantify the bitterness of coffee with different roasting degrees and the sweetness of acesulfame potassium (Ace K) added to the coffee using taste sensors with lipid polymer membranes. A formula for predicting coffee bitterness with the addition of Ace K was proposed using the responses of a bitterness sensor and a sweetness sensor. We found that the predicted coffee bitterness showed a good correlation with human taste.

Original languageEnglish
Article number127784
JournalSensors and Actuators, B: Chemical
Volume309
DOIs
Publication statusPublished - Apr 15 2020

    Fingerprint

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Instrumentation
  • Condensed Matter Physics
  • Surfaces, Coatings and Films
  • Metals and Alloys
  • Electrical and Electronic Engineering
  • Materials Chemistry

Cite this