Heat Effect on the Taste of Milk Studied Using a Taste Sensor
Heat Effect on the Taste of Milk Studied Using a Taste Sensor
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使用味觉传感器研究热对牛奶味道的影响
DOI：
10.1143/jjap.34.6287
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发表时间：
1995
影响因子：
1.5
通讯作者：
Watanabe Ryozo
中科院分区：
文献类型：
--
作者：
K. Toko;Teru Iyota;Y. Mizota;T. Matsuno;T. Yoshioka;Toyohiko Doi;S. Iiyama;Tomihisa Kato;K. Yamafuji;Watanabe Ryozo
利用味觉传感器研究了热处理对牛奶口感的影响。该传感器由七个电极组成，电极上有不同种类的脂膜。人类的感官评估是根据“浓郁(Koku)”、“煮熟的味道”和“美味”这三个味道特征以及乳清蛋白变性的测量进行的。由于牛奶的产量与其丰度和蛋白质变性程度有很高的相关性，因此本研究提供了牛奶热处理引起的口感变化的定量描述。
The effect of heat treatment on the taste of milk was investigated using a taste sensor. The transducer is composed of seven electrodes with different kinds of lipid membranes. Sensory evaluations by humans were made in terms of three taste characteristics of "richness (koku)," "cooked flavor" and "deliciousness" together with a measurement of whey protein denaturation. This study provided a quantitative description of the taste change caused by heat treatment of milk, because the output showed high correlations with richness and the degree of protein denaturation.