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

• Toko Kiyoshi

  Kyushu University

• Nagamori Tomomi

  Ariake National College of Technology

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.

Journal

• IEEJ Transactions on Sensors and Micromachines

  IEEJ Transactions on Sensors and Micromachines 119 (11), 528-531, 1999

  The Institute of Electrical Engineers of Japan

Keywords

• taste sensor
• amino acids
• mixed taste
• quantification
• lipid membranes

Details

• CRID: 1390282679439360512
• NII Article ID: 10004834457
• NII Book ID: AN1052634X
• DOI: 10.1541/ieejsmas.119.528
• ISSN: 13475525
• ISSN: 13418939
• NDL BIB ID: 4892676
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4892676
• Web Site: http://www.jstage.jst.go.jp/article/ieejsmas1995/119/11/119_11_528/_pdf
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed