Monitoring of fermentation process of miso (soybean paste) using multichannel taste sensor

Imamura, Toshihiro; Toko, Kiyoshi; Yanagisawa, Shizuko; Kume, Takashi

doi:10.1016/s0925-4005(97)80136-0

Cited by 41 publications

(22 citation statements)

References 5 publications

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“…The first paper on the application of e-tongues to the monitoring of fermentation process seems to be the one by Imamura et al [29]. These authors used eight different lipid membranes in the multichannel taste sensor for monitoring the changes in the taste of miso (traditional Japanese soybean paste) during the fermentation process.…”

Section: Using E-tonguesmentioning

confidence: 99%

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

Peris

Escuder-Gilabert

2013

Analytica Chimica Acta

120

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Section: Using E-tonguesmentioning

confidence: 99%

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

Peris

Escuder-Gilabert

2013

Analytica Chimica Acta

120

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“…Other applications involve the monitoring of a fermentation process of soybean paste [26], estimation of the taste of milk [27] or coffee [28], and the development of a monitoring system for water quality [29].…”

Section: Electronic Tongues and Combinations Of Artificial Sensesmentioning

confidence: 99%

Electronic Tongues and Combinations of Artificial Senses

2002

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The technique of electronic tongues or taste sensors has developed very fast during the last years due to its large potential, and the interest for the concept is steadily increasing. In principle, they function in the same way as the electronic nose, but are used in the aqueous phase. In this article, the technique as such is described, as well as different types of electronic tongues, based on potentiometry or voltametry. Also the combination of different artificial senses is discussed.Different sensing principles can be used in electronic tongues or taste sensors, such as electrochemical methods like potentiometry or voltametry, optical methods or measurements of mass changes based on e.g. quartz crystals. The first concept of an electronic tongue or taste sensor was based on ion sensitive lipid membranes and developed to response to the basic tastes of the tongue, that is sour, sweet, bitter, salt and "umami". It has been further developed and is commercialized. The detecting part is an eight-channel multi sensor, placed on a robot arm and controlled by a computer. This taste sensing system has mainly dealt with discrimination and estimation of the taste of different drinks.An electronic tongue, based on potentiometric sensor arrays of two general kinds, conventionally ones such as pH, sodium and potassium selective electrodes, and specially designed ones, has also been described. This system has been used for recognition of different kinds of drinks such as tea, soft drinks, juices and beers and compounds of relevance for pollution monitoring in river water.The use of voltametry as sensing principle in an electronic tongue has also been developed. This electronic tongue consists of a number of working electrodes made of different materials, a reference electrode * This contribution is also featured in the forthcoming Handbook of Machine Olfaction edited by T. C. Pearce, J. W. Gardner, S. S. Schiffman and H. T. Nagle. and an auxiliary electrode. Different types of pulsed voltametry were applied. Application examples include classification of fruit juices, test for bacterial growth in milk or water quality.A hybrid electronic tongue has also been developed, based on the combination of the measurement techniques potentiometry, voltametry and conductivity.By using a combination of different artificial senses, the analytical capability will be considerably increased. Thus, the combination of an electronic tongue and an electronic nose for classification of different fruit juices was investigated. Furthermore, a special "artificial mouth" or "crush chamber" has been designed, in which information corresponding to three senses could be obtained -"auditory" by a microphone, "tactile" by a force sensor and "olfaction" by a gas sensor array, thus collecting information mimicking these three human sense. In this artificial mouth crispy products could be crushed under controlled conditions to make a complete sensory evaluation, all five human senses are involved. A new approach for the assessment of human based ...

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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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Monitoring of fermentation process of miso (soybean paste) using multichannel taste sensor

Cited by 41 publications

References 5 publications

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

Electronic Tongues and Combinations of Artificial Senses

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

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