NIR spectroscopic study of the effect of taste substances on lipids

Hardwell Chibvongodze, Tetsuya Matsuno, Tomomi Nagamori, Kenshi Hayashi, Kiyoshi Toko

Research output: Contribution to journalArticlepeer-review


The effect of basic taste substances on lipids is investigated by mixing lipids, lecithin and DPPC (dipalmitoyl phosphatidylcholine), with five basic taste substance solutions at different concentrations and measuring their near infrared radiation (NIR) absorbance. On adding a taste solution to lecithin, second derivatives of the original curves revealed that certain peaks were slightly shifted. Out of the five taste substances (quinine, sucrose, NaCl, HCl and MSG) used, only sucrose maintained the transition temperature of hydrated DPPC.

Original languageEnglish
Pages (from-to)37-41
Number of pages5
JournalResearch Reports on Information Science and Electrical Engineering of Kyushu University
Issue number1
Publication statusPublished - Mar 1 1999
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Computer Science(all)
  • Electrical and Electronic Engineering


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