Heat Effect on the Taste of Milk Studied Using a Taste Sensor

Toko, Kiyoshi; Iyota, Teru; Mizota, Yasumichi; Matsuno, Tetsuya; Yoshioka, Toshihiro; Doi, Toyohiko; Iiyama, Satoru; Kato, Tomihisa; Yamafuji, Kaoru; Watanabe, Ryozo

doi:10.1143/jjap.34.6287

Cited by 39 publications

(22 citation statements)

References 7 publications

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“…The taste sensor was applied for measurements in milk focusing on the recognition of samples that had undergone different heat treatments and correlation of the system output with human perception [83]. The measurements were per- formed on seven milk samples.…”

Section: Milk and Dairy Productsmentioning

confidence: 99%

Electronic Tongues: Sensors, Systems, Applications

2002

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Multisensor systems for liquid analysis based on chemical sensor arrays and pattern recognition, which are now widely known as 'electronic tongues', represent one of the most rapidly emerging and exciting fields of non-classical analytics during the last decade. This chapter presents an overview of the research and development of electronic tongue systems and describes various sensors, sensor arrays, and their numerous applications. A sound basis for electronic tongues was provided by the extensive development of well-known selective sensors, especially electrochemical, and biological inspirations originating from sensory systems of mammalians. The up-to-date achievements of various scientific groups working in this field are reviewed. The performance of electronic tongues in the tasks of recognition (classification, identification, discrimination) of multicomponent media is considered. A useful option of multicomponent quantitative analysis with the help of electronic tongues is also reported. The correlation between the output of an electronic tongue and human sensory assessments of food flavor made by taste panel opens up an exciting possibility of measuring and quantifying the taste and flavor of foods. Application areas of the electronic tongue systems, including quality control of foodstuffs, clinical, industrial and environmental analysis, are surveyed. Future prospects for research and development of electronic tongues are discussed.

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Section: Milk and Dairy Productsmentioning

confidence: 99%

Electronic Tongues: Sensors, Systems, Applications

2002

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“…The taste sensor system developed by Toko 2-4 is a biomimetic sensing system that detects taste information as the electrical potential changes with several sensor probes corresponding to human taste cells; taste sensor array system has been instrumental in providing us with indispensible information by using soft measurement techniques, where food items [5][6][7][8] can be assessed qualitatively from milk items, 9 coffee, 10 mineral water, 11 and even tea.…”

Section: Introductionmentioning

confidence: 99%

Application of Impedance Measurement Technology in Distinguishing Different Tea Samples with Ppy/SWCNT Composite Sensing Material

Roy

Tsai

Liang

et al. 2011

J Chinese Chemical Soc

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A six sensor electrode system was developed to distinguish three tea extract samples by using impedance measurement technology. Five of the six sensing electrodes were made of different wt% single walled carbon nanotubes (SWCNT) and electropolymerizedpyrrole over the surface of gold electrodes. The sixth electrode was made by electropolymerizedpyrrole doped with Poly (sodium-4-styrenesulfonate). The sensing electrodes were characterized by FT-IR, Cyclic Voltammetry, and Transmission Electron Microscope. Various concentrations of six tea leaf extracts (3 types) were made and scanned at different frequencies and the best frequency of 100 kHz was chosen. Principal component analysis (PCA) was performed on the signals to show that the signals vary to distinguish each of the tea samples and lead to subsequent classification.

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“…In our previous studies, the sensitivity of a taste sensor to many types of foodstuff such as wine, (3) beer, (4)(5)(6) milk, (7,8) coffee, (9) rice, (10) and soybean paste (11) was examined. However, the sensitivity of a taste sensor with a lipid/polymer membrane to molecules of uncharged taste substances is poorer than that to charged substances.…”

Section: Introductionmentioning

confidence: 99%

Development of Caffeine Detection Using Taste Sensor with Lipid/Polymer Membranes

Shen

Toko

Habara

2008

Sensors and Materials

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A multichannel taste sensor, i.e., an electronic tongue, with global selectivity is composed of several types of lipid/polymer membrane for transforming information on taste substances into electric signals that are input to a computer. However, the taste sensor has poorer sensitivity to uncharged molecules such as caffeine, a bitter substance, than to charged taste substances. In this study, we developed a taste sensor with higher sensitivity to detect caffeine using a taste sensor with lipid/polymer membranes that are formed with different lengths of alkyl chain of lipid, namely, tetra-n-octylammonium bromide (R8), tetrakis-(decyl)-ammonium bromide (R10), tetradodecylammonium bromide (TDAB; R12), and tetrahexadecylammonium bromide (R16). As a result, caffeine more preferably interacted with lipid membranes containing amine compounds than with phosphate lipid membranes. We also found that the electric responses of the lipid membranes to caffeine were associated with the length of alkyl chain of a lipid and amount concentration in the membrane. From these results, we can estimate the composition optimum for enhancing sensitivity to caffeine.

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Heat Effect on the Taste of Milk Studied Using a Taste Sensor

Cited by 39 publications

References 7 publications

Electronic Tongues: Sensors, Systems, Applications

Electronic Tongues: Sensors, Systems, Applications

Application of Impedance Measurement Technology in Distinguishing Different Tea Samples with Ppy/SWCNT Composite Sensing Material

Development of Caffeine Detection Using Taste Sensor with Lipid/Polymer Membranes

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