Measurement of trehalose with a taste sensor and NIR spectroscopy

Kiyoshi Toko, Hardwell Chibvongodze, Tomomi Nagamori, Tetsuya Matsuno, Yukimasa Yasuda, Syoichi Hamada, Masakazu Mitsuhashi

研究成果: ジャーナルへの寄稿学術誌査読

抄録

Trehalose is a sweet disaccharide composed of two glucose molecules, and is drawn attention to from the viewpoint of the physiological function. In this paper, we studied the suppression of bitterness by trehalose using a multichannel taste sensor, and the intermolecular interaction between sugar and water with a near infrared radiation (NIR) apparatus. A multichannel taste sensor whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics can detect taste in a manner similar to human gustatory sensation. The NIR spectroscopy is a suitable method for the food analysis of the need for detailed quality specifications in food and beverage industries. The suppression of bitterness by trehalose was quantified by applying a principal component analysis to data on response electric potential. Moreover we found an intimate relationship between NIR spectra and the number OH radical of sugars.

本文言語英語
ページ(範囲)179-184
ページ数6
ジャーナルResearch Reports on Information Science and Electrical Engineering of Kyushu University
4
2
出版ステータス出版済み - 9月 1999

!!!All Science Journal Classification (ASJC) codes

  • コンピュータサイエンス一般
  • 電子工学および電気工学

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