Lipid Membrane Sensors that Identifies Basic Taste of Honkakushochu (Research on the Taste of Honkakushochu Part II)

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  • 本格焼酎の基本味を識別する脂質膜センサ
  • ホンカク ショウチュウ ノ キホンミ オ シキベツ スル シシツ マク センサ

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Abstract

As Honkakushochu is a type of spirits, the taste components such as sugars and amino acids are not included. However, the general terms expressing tastes, such as “sweet”, “bitter” or “Umami”, are used as the evaluation. We reported the possibility of use of taste sensor as one of the technique which evaluate the taste of Honkakushochu. In this report, the investigation that combined the sensory evaluation with the chemical analysis was done (to select sensors that identifies basic taste of Honkakushochu). Ethanol mainly showed the bitterness accompanied by a feeling of a stimulus (at 15-18% of ethanol concentration by which Honkakushochu is generally drunk). From the results which identified the sensor which responds to the taste of ethanol of Honkakushochu preferentially, it was shown that the sensor which was used tetradodecyl ammonium bromide, tetradodecyl alcohol (TDA) for lipid/polymer membranes and was used dioctylphenyl phosphonate (DOPP) for plasticizer, responded to ethanol concentration well. Moreover, from the results which identified the sensor which responds to the sourness of Honkakushochu preferentially, it was shown that the sensor which was used phosphoric acid di-N-decyl ester for lipid/polymer membranes and was used 2-nitrophenyloctyl ether (NPOE) for plasticizer, responded to the sourness well, and that the correlation with sensory evaluation was high.

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