TY - JOUR
T1 - Quantitative prediction of bitterness masking effect of high-potency sweeteners using taste sensor
AU - Wu, Xiao
AU - Onitake, Hideya
AU - Haraguchi, Tamami
AU - Tahara, Yusuke
AU - Yatabe, Rui
AU - Yoshida, Miyako
AU - Uchida, Takahiro
AU - Ikezaki, Hidekazu
AU - Toko, Kiyoshi
N1 - Funding Information:
We greatly appreciate the donation of aspartame by Ajinomoto Co., Inc. The work was supported by JSPS KAKENHI , Grant Number 26820129 .
PY - 2016/11/1
Y1 - 2016/11/1
N2 - A taste sensor based on lipid/polymer membranes has been reported being possible to detect the masking of bitter substances or masking on bitterness receptors (physical masking or biochemical masking). However, it was difficult to express the bitterness suppression by sweeteners, which is decided by the balance of substances produced in human's brain (functional masking). High-potency sweeteners are one of the sweeteners used for bitterness-masking in food and pharmaceutical industry. The objective of this study is to evaluate the bitterness-masking effect of high-potency sweeteners using the taste sensor. A bitterness sensor was used to evaluate the bitterness of quinine hydrochloride, and sweetness sensors for high-potency sweeteners were used to evaluate the sweetness of aspartame and saccharine sodium. The sensory evaluation was also carried out to examine the bitterness suppression effect of high-potency sweeteners. The bitterness-prediction formulas were proposed with the aid of a model regression analysis using two outputs from the bitterness sensor and the sweetness sensor for high-potency sweeteners. As a result, the predicted bitterness showed a good correlation with the human taste when aspartame or saccharine sodium was added to quinine hydrochloride. Thus, this study provided an effective method to evaluate the bitterness suppressed by high-potency sweeteners.
AB - A taste sensor based on lipid/polymer membranes has been reported being possible to detect the masking of bitter substances or masking on bitterness receptors (physical masking or biochemical masking). However, it was difficult to express the bitterness suppression by sweeteners, which is decided by the balance of substances produced in human's brain (functional masking). High-potency sweeteners are one of the sweeteners used for bitterness-masking in food and pharmaceutical industry. The objective of this study is to evaluate the bitterness-masking effect of high-potency sweeteners using the taste sensor. A bitterness sensor was used to evaluate the bitterness of quinine hydrochloride, and sweetness sensors for high-potency sweeteners were used to evaluate the sweetness of aspartame and saccharine sodium. The sensory evaluation was also carried out to examine the bitterness suppression effect of high-potency sweeteners. The bitterness-prediction formulas were proposed with the aid of a model regression analysis using two outputs from the bitterness sensor and the sweetness sensor for high-potency sweeteners. As a result, the predicted bitterness showed a good correlation with the human taste when aspartame or saccharine sodium was added to quinine hydrochloride. Thus, this study provided an effective method to evaluate the bitterness suppressed by high-potency sweeteners.
UR - http://www.scopus.com/inward/record.url?scp=84969206739&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84969206739&partnerID=8YFLogxK
U2 - 10.1016/j.snb.2016.05.009
DO - 10.1016/j.snb.2016.05.009
M3 - Article
AN - SCOPUS:84969206739
SN - 0925-4005
VL - 235
SP - 11
EP - 17
JO - Sensors and Actuators B: Chemical
JF - Sensors and Actuators B: Chemical
ER -