Quantification of tastes of amino acids using taste sensors

Hiroki Akitomi, Yusuke Tahara, Masato Yasuura, Yoshikazu Kobayashi, Hidekazu Ikezaki, Kiyoshi Toko

Research output: Contribution to journalArticlepeer-review

60 Citations (Scopus)


In this study, we quantified the tastes of branched-chain amino acids (BCAAs) and demonstrated the bitterness suppression effect using taste sensors that can selectively evaluate two basic taste qualities. Bitterness and sweetness sensors with a lipid/polymer membrane were used to quantity bitterness and sweetness of amino acids, respectively. Simple linear regression analysis revealed that the response values obtained from the corresponding taste sensor (bitterness, sweetness) and the scores obtained in the sensory test showed a strong correlation, demonstrating that the intensity of bitterness and sweetness of amino acids can be estimated. Moreover, a significant decrease in the response value of the bitterness sensor was observed when L-arginine (L-Arg) was added to bitter amino acids, indicating that the bitterness suppression effect perceivable by humans can be demonstrated.

Original languageEnglish
Pages (from-to)276-281
Number of pages6
JournalSensors and Actuators, B: Chemical
Publication statusPublished - 2013

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Instrumentation
  • Condensed Matter Physics
  • Surfaces, Coatings and Films
  • Metals and Alloys
  • Electrical and Electronic Engineering
  • Materials Chemistry


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