The purpose of this study is to clarify the relationship between the response of taste sensor to astringent substances and the amount of the substances adsorbed onto a lipid/polymer membrane. The aftertaste values of samples, i.e., the change in the membrane potential caused by the adsorption of taste substances onto the lipid/polymer membrane (CPA), were adopted to evaluate the astringency using the taste sensor. We used tannic acid as an astringent sample in this study. Tannic acid is a typical hydrolysable tannin, and it is one of astringent substances in several foods and beverages. The amount of tannic acid adsorbed onto the lipid/polymer membrane was measured using a spectrophotometer. The CPA value increased with increasing amount of adsorbed tannic acid. There was a strong correlation between the CPA value and the amount of adsorbed tannic acid. Thus, the relationship between the response of taste sensor to an astringent substance and the amount of the adsorbed substance was clarified in this study.
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