Heat effect on the taste of milk studied using a taste sensor

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

Research output: Contribution to journalArticlepeer-review

49 Citations (Scopus)


The effect of heat treatment on the taste of milk was investigated using a taste sensor. The transducer is composed of seven electrodes with different kinds of lipid membranes. Sensory evaluations by humans were made in terms of three taste characteristics of “richness (koku),” “cooked flavor” and “deliciousness” together with a measurement of whey protein dénaturation. This study provided a quantitative description of the taste change caused by heat treatment of milk, because the output showed high correlations with richness and the degree of protein dénaturation.

Original languageEnglish
Pages (from-to)6287-6291
Number of pages5
JournalJapanese journal of applied physics
Issue number11R
Publication statusPublished - Nov 1995

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Physics and Astronomy(all)


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