Development of bitterness sensor realizing quantification of taste for amino acids

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The project aims of this study are to demonstrate detection of bitterness intensity and suppression of bitterness for branched-chain amino acids (BCAA) and BCAA-dipeptide using a bitterness sensor with a lipid/polymer membrane. The results indicated that i) the sensor could detect bitterness intensity of BCAA and BCAA-dipeptide, ii) suppression of bitterness of BCAA or Ile-Phe by mixing L-Lys (bitterness inhibitor) was suggested using the sensor, and was considered to be attributed to the pH change, iii) the suppression effect of L-Lys on BCAA was confirmed by sensory tests. Thus, these results indicated that the bitterness sensor can be useful for objective evaluation of bitterness intensity and suppression effect of bitterness.