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

doi:10.1143/JJAP.34.6287

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

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Research output: Contribution to journal › Article › peer-review

49 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	6287-6291
Number of pages	5
Journal	Japanese journal of applied physics
Volume	34
Issue number	11R
DOIs	https://doi.org/10.1143/JJAP.34.6287
Publication status	Published - Nov 1995

All Science Journal Classification (ASJC) codes

Engineering(all)
Physics and Astronomy(all)

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10.1143/JJAP.34.6287

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abstract = "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 d{\'e}naturation. 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 d{\'e}naturation.",

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T1 - Heat effect on the taste of milk studied using a taste sensor

AU - Toko, Kiyoshi

AU - Iyota, Teru

AU - Mizota, Yasumichi

AU - Matsuno, Tetsuya

AU - Yoshioka, Toshihiro

AU - Doi, Toyohiko

AU - Ilyama, Satoru

AU - Kato, Tomihisa

AU - Yamafuji, Kaoru

AU - Watanabe, Ryozo

PY - 1995/11

Y1 - 1995/11

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AB - 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.

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

Abstract

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