Quantification of tastes of amino acids using taste sensors
Quantification of tastes of amino acids using taste sensors
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DOI：
10.1016/j.snb.2012.09.014
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发表时间：
2013-03-31
影响因子：
8.4
通讯作者：
Toko, Kiyoshi
中科院分区：
文献类型：
--
作者：
Akitomi, Hiroki;Tahara, Yusuke;Toko, Kiyoshi
在这项研究中，我们量化了支链氨基酸（BCAAs）的味道，并证明了苦味抑制效果，使用味觉传感器，可以选择性地评估两个基本的味道品质。苦味和甜味传感器与脂质/聚合物膜被用来量化氨基酸的苦味和甜味，分别。简单的线性回归分析显示，从相应的味觉传感器（苦味，甜味）得到的响应值和感官测试中得到的分数显示出很强的相关性，表明可以估计氨基酸的苦味和甜味的强度。此外，当将L-精氨酸（L-Arg）添加到苦味氨基酸中时，观察到苦味传感器的响应值显著降低，表明可以证明人可感知的苦味抑制效果。(C)2012 Elsevier B. V.保留所有权利。
In this study, we quantified the tastes of branched-chain amino acids (BCAAs) and demonstrated the bitterness suppression effect using taste sensors that can selectively evaluate two basic taste qualities. Bitterness and sweetness sensors with a lipid/polymer membrane were used to quantity bitterness and sweetness of amino acids, respectively. Simple linear regression analysis revealed that the response values obtained from the corresponding taste sensor (bitterness, sweetness) and the scores obtained in the sensory test showed a strong correlation, demonstrating that the intensity of bitterness and sweetness of amino acids can be estimated. Moreover, a significant decrease in the response value of the bitterness sensor was observed when L-arginine (L-Arg) was added to bitter amino acids, indicating that the bitterness suppression effect perceivable by humans can be demonstrated. (C) 2012 Elsevier B.V. All rights reserved.