Electrical Conductivity, pH, Minerals, and Sensory Evaluation of Airag (Fermented Mare’s Milk)

Tsuchiya, Ryouta; Kawai, Tadashi; Bat-Oyun, Tserenpurev; Shinoda, Masato; Morinaga, Yuki

doi:10.3390/foods9030333

Cited by 7 publications

(8 citation statements)

References 17 publications

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“…A too low or too strong sour taste will increase the cloying feeling or destroy the harmony of the beer and wine flavor. [9][10][11][12] In fruit, a sour taste is a characteristic flavor, and the concentration of acid in fruit will influence the fruit's taste, such as in strawberries, blackberries, and mandarins. [13][14][15] The addition of acids, such as citric and malic acids can also adjust the overall taste of beverage and juice products that contain natural sugars or artificial sweeteners.…”

Section: Introductionmentioning

confidence: 99%

An optimized organic acid human sensory sourness analysis method

et al. 2021

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BACKGROUND: Sour taste perception builds on both chemical and physiological foundations, and plays an important role in food flavor, including that of fruit, beer, wine, and other beverages. A uniform sourness standard and sourness conversion method for researchers and food enterprises is necessary to obtain uniform conclusions.RESULTS: This study established an optimized organic acid sensory sourness analysis and sourness conversion method. It is based on sour sensory difference strength curves, which consist of an absolute threshold value and sensory difference threshold values. Defining the absolute threshold value of citric acid sourness as 1, sourness could be calculated according to the curve. With a logarithmic curve form, the acid sourness indexes (AI) were calculated as 1, 0.74, 0.77, 1.31, and 1.21 for citric, malic, fumaric, lactic, and tartaric acid samples, respectively. Consequently, each acid's sourness and concentration could be obtained and converted. Single acid and mixed acid sourness comparison evaluation's result implied that the novel method was more accurate (91.7-100%) than the hydrogen ion concentration method.CONCLUSION: The novel sourness determination and conversion equation would provide more accurate sourness standard and calculation method in food sensory areas.

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Section: Introductionmentioning

confidence: 99%

An optimized organic acid human sensory sourness analysis method

et al. 2021

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“…Conductivity is a viable alternative. [102,103] As the sugars ferment, the lactic acid and H + concentrations increase. Minerals are more soluble at a low pH so σ increases.…”

Section: Relationship Between Electrical Conductivity and Phmentioning

confidence: 99%

“…Minerals are more soluble at a low pH so σ increases. [100,103] Furthermore, acidification favours the dissociation of casein micelles that increases soluble calcium and phosphate concentrations in the serum. [101,102] Therefore, when the pH of dairy blends decreases, σ increases due to ionic species as minerals.…”

Section: Relationship Between Electrical Conductivity and Phmentioning

confidence: 99%

Experimental methods in chemical engineering: pH

et al. 2022

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All chemical, biochemical, and biological processes depend on pH. Since the 1920s, when the first electrode was introduced to determine the concentration of hydrogen ions, pH measurement techniques have been evolving to fit the application at laboratory and industrial scales. These techniques include conventional methods based on electrical and optical methods like glass electrodes and variants. Most of the current methods still require a probe to be immersed in a solution. However, biomedical applications in the development stages involve non‐invasive probes that measure hydrogen ion concentration or electrical conductivity, which is related to the concentration of all ions. Instruments also measure both these properties simultaneously for water analysis, agriculture, and electrochemistry. pH drops by as much as 90% increasing temperature from 5–45°C (for MgSO4, NaCl, and an acetate buffer). The repeatability is excellent for a glass electrodes, which continues to be the measurement technique of choice for most laboratories, with a standard deviation of better than 0.08% for low molar concentrations (0.05 M) that increases to above 0.2% at high molar concentrations (>0.7 M). Besides the standard potentiometric methods, emerging techniques include ion‐sensitive field transistors, pH imaging, conductometric, acoustic microsensors, microcantilevers, and spectroscopy. In the first 6 months of 2020, Web of Science indexed almost 10 000 articles that mentioned pH as a keyword; most were in environmental sciences, multidisciplinary chemistry, and chemical engineering. Here, we review the latest developments, including spectroscopic methods, progress towards miniaturization, in particular for bio‐medical applications like skin and bio‐fluids, unconventional sampling, repeatability, and uncertainty.

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“…The total nitrogen content in either shoot or root samples was measured using an organic elemental analyzer (CN corder JM1000CN, J-SCIENCE GROUP, Tokyo, Japan). The contents of phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), and sulfur (S) were measured using an inductively coupled plasma-mass spectrometer (ICP-MS Agilent 8900, Agilent Technologies Inc., Santa Clara, CA, USA) [18]. Then, the nutrient uptake by the whole plant was calculated according to the dry weight of a plant and the content of each nutrient element (Supplementary Data Table S3).…”

Section: Cultivation System and Elemental Analysismentioning

confidence: 99%

Effect of Substrate Flow Rate on Nutrient Uptake and Use Efficiency in Hydroponically Grown Swiss Chard (Beta vulgaris L. ssp. cicla ‘Seiyou Shirokuki’)

et al. 2021

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Unlike in soil culture, a substrate (nutrient solution) in a hydroponics system can flow, and this can affect both nutrient uptake and plant growth. In this study, we hydroponically cultivated Swiss chard (Beta vulgaris L. ssp. cicla) under different flow rates to analyze changes in the growth, nutrient uptake, and nutrient use efficiency. When the flow rate was intensified from 2 to 4 L/min, leaf area, the fresh weight, dry weight, and root length increased. However, when the flow rate was increased from 4 to 8 L/min, values of these growth parameters decreased. The nutrient uptake had a similar trend relative to the growth parameters and nutrient use efficiency of macronutrient elements, increased as the flow rate increased. This indicates that the flow rate affects plant growth by influencing the nutrient uptake, and an increase in the flow rate can aid in improving nutrient use efficiency. In hydroponics, regulating the flow rate at a reasonable volume is recommended to increase yield by enhancing nutrient use efficiency, but too intensive a flow rate may cause excessive physical stimulation to plants and inhibit their growth. Therefore, it is important to choose an appropriate substrate flow rate for optimal hydroponics production.

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Electrical Conductivity, pH, Minerals, and Sensory Evaluation of Airag (Fermented Mare’s Milk)

Cited by 7 publications

References 17 publications

An optimized organic acid human sensory sourness analysis method

An optimized organic acid human sensory sourness analysis method

Experimental methods in chemical engineering: pH

Effect of Substrate Flow Rate on Nutrient Uptake and Use Efficiency in Hydroponically Grown Swiss Chard (Beta vulgaris L. ssp. cicla ‘Seiyou Shirokuki’)

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