Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor

Hayashi, Naoaki; Ujihara, Tomomi; Chen, Ronggang; Irie, Kazue; Ikezaki, Hidekazu

doi:10.1016/j.foodres.2013.01.017

Cited by 39 publications

(18 citation statements)

References 20 publications

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“…16) We have previously reported that among the 25 human TAS2Rs (hTAS2Rs), the bitterness of catechins, which are precursors of theaflavins, is perceived by hTAS2R39 8) and hTAS2R14. 17) Since black tea showed both bitterness and astringency by human sensory analysis, 18,19) we assumed that TFs are important compounds for bitterness of black teas. However, there is no report on the relationship between TFs and hTAS2R (s) response.…”

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confidence: 99%

The human bitter taste receptor hTAS2R39 is the primary receptor for the bitterness of theaflavins

Yamazaki

Sagisaka

Ikeda

et al. 2014

Bioscience, Biotechnology, and Biochemistry

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We purified several hundred mgs of four major theaflavins (theaflavin, theaflavin-3-O-gallate, theaflavin-3′-O-gallate, and theaflavin-3,3′-O-digallate). Among the 25 hTAS2Rs expressed in HEK293T cells, hTAS2R39 and hTAS2R14 were activated by theaflavins. Both hTAS2R39 and hTAS2R14 responded to theaflavin-3′-O-gallate. In addition, hTAS2R39 was activated by theaflavin and theaflavin-3,3′-O-gallate, but not by theaflavin-3-O-gallate. In contrast, hTAS2R14 responded to theaflavin-3-O-gallate.

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confidence: 99%

The human bitter taste receptor hTAS2R39 is the primary receptor for the bitterness of theaflavins

Yamazaki

Sagisaka

Ikeda

et al. 2014

Bioscience, Biotechnology, and Biochemistry

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“…In the present study, the DPPH antioxidant assay was carried out to evaluate the evolution of the antioxidant activity of these wines during the storage (Table ). In the DPPH assay, antioxidants normally provide electrons to scavenge the DPPH free radicals (Hayashi, Ujihara, Chen, Irie, & Ikezaki, ). The storage process appeared to result in a decrease in the antioxidant activity of these wine samples.…”

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confidence: 99%

Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations

Zhao

Ren

Wang

et al. 2019

J Food Process Preserv

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This study investigated the evolution of physicochemical indexes and taste parameters of Gouqi fermented wine during storage process, and further test if different aging treatments could affect the evolution pattern of these parameters. Results showed that bottle‐aged wine exhibited an increase in the sourness, bitterness, and astringency compared to tank‐aged wine during storage. Meanwhile, the umami, richness, and saltiness were weakened in wine aged in bottle. The sourness taste exhibited a positive correlation with the bitterness and astringency but was negatively correlated with the umami and richness in wine. Pearson coefficient analysis revealed that protein and total phenols were positively correlated with the umami. However, these physicochemical indexes showed a negative correlation with the wine sourness. The increase in the lactic acid concentration in bottle‐aged wine during storage enhanced the wine bitterness. However, its content decrease lowered the umami taste in bottle‐aged wine. Practical applications Wine aging process can result in Gouqi fermented wine with turbidity and further affect its sensory features. This present study indicated that different aging treatments altered taste and physicochemical parameters of Gouqi fermented wine during storage. The findings from this study could provide reference on the quality control of Gouqi fermented wine.

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“…It is well suited for the evaluation of the astringency of green tea and black tea [139][140][141][142][143][144][145].…”

Section: Basic Characteristicsmentioning

confidence: 99%

Taste Sensor

Toko

Tahara

Habara³

et al. 2016

Essentials of Machine Olfaction and Taste

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88 Essentials of Machine Olfaction and Taste Essentials of Machine Olfaction and TasteRecently, researchers have been attempting to develop biosensors using biological tissue such as taste cells and receptors by applying genetic engineering technologies [56][57][58]. Whereas the reproducibility and stability of usable sensors should be improved, this kind of e-tongue might be promising as a future sensing device. Suslick's group analyzed liquids such as beer and soft drinks using a colorimetric cross-sensitive sensor array that comprises multiple chemically responsive dyes [59][60][61], and furthermore, tried to identify and characterize lung cancer by measuring exhaled breath using the same principle and device [66].Electronic tongues are aimed at discriminating and analyzing foods and beverages and are well known as sensing technologies that greatly contribute to quality management. Aissy Inc., Japan, a venture from Keio University, provides accurate analysis using its original taste sensors and services useful for the development of new products and marketing in the food industry [67].There are two types of commercialized electronic tongue in the world [7,8,68]. One is the taste sensing systems SA402B and TS-5000Z (Intelligent Sensor Technology Inc., Japan), which is usually called the taste sensor, and another is the Astree II e-tongue (Alpha MOS, France). Taste Sensor 93 PrincipleMembranes of taste sensors consist of lipids, plasticizers, and polyvinyl chloride (PVC). The following is the procedure for fabricating a taste sensor electrode:1. The necessary types and amount of lipid(s) and plasticizer(s) are added to tetrahydrofuran (THF) and mixed for 1 h. 2. PVC is added to the solution and then mixed for another 1 h. 3. The mixture is poured in to a petri dish to dry it at room temperature for 3 days. 4. A lipid/polymer membrane approximately 200 µm thick is created in the dish and then attached to the surface of a sensor probe using a solution of 800 mg PVC and 10 ml THF as an adhesive. 5. After 2 days of drying, the taste sensor electrode is complete. Figure 4.2 shows the chemical structures of the lipids and plasticizers used [123]. Taste sensor electrodes have various characteristics depending greatly on the types and amounts of lipids and plasticizer incorporated. This will be described further in Section 4.3.6.Measurement by the taste sensor is based on the potentiometric principle, and therefore, the electrical potentials between working electrodes for taste sensing and a reference electrode are measured. These electrodes use a silver wire coated with silver chloride (AgCl). Before the measurement, these electrodes, which are filled with a solution of 3.33 M potassium chloride and saturated AgCl solution as the inner solution, should be preconditioned for at least 2 days to stabilize the electrical potential. After the preconditioning, the electrodes are connected to an amplifier to measure the electrical potentials difference and are converted to digital code by a digital voltmeter and subsequently ...

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Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor

Cited by 39 publications

References 20 publications

The human bitter taste receptor hTAS2R39 is the primary receptor for the bitterness of theaflavins

The human bitter taste receptor hTAS2R39 is the primary receptor for the bitterness of theaflavins

Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations

Taste Sensor

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