Quantitative expression of mixed taste of amino acids using multichannel taste sensor

Kiyoshi Toko, Tomomi Nagamori

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Amino acids with different functional group show different taste such as bitterness, sweetness and umami. Some of them elicit complicated mixed taste; e. g., L-methionine tastes bitter and sweet simultaneously. A multichannel taste sensor using lipid membranes was applied to amino acids. It was shown that bitter amino acids such as L-tryptophan have response electric patterns similar to a typical bitter substance, quinine, that belongs to alkaloids. The response pattern for L-methionine was found to be similar to that for a mixed solution composed of a sweet amino acid (L-alanine) and bitter amino acid (L-tryptophan). These results agreed quantitatively with human sensory evaluations.

Original languageEnglish
Pages (from-to)528-531
Number of pages4
JournalIEEJ Transactions on Sensors and Micromachines
Volume119
Issue number11
DOIs
Publication statusPublished - Jan 1 1999

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Amino acids
Sensors
Alkaloids
Functional groups

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

Cite this

Quantitative expression of mixed taste of amino acids using multichannel taste sensor. / Toko, Kiyoshi; Nagamori, Tomomi.

In: IEEJ Transactions on Sensors and Micromachines, Vol. 119, No. 11, 01.01.1999, p. 528-531.

Research output: Contribution to journalArticle

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