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Xiao Wu
Kyushu University
ChemistrySweetnessFood scienceMembraneTaste
13Publications
1H-index
8Citations
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Publications 18
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#1Xiao Wu (Kyushu University)H-Index: 1
#2Kazunari Miyake (Kyushu University)
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Abstract Electronic tongues have been identified as useful tools for quantifying the taste of food and beverages. However, the bitterness evaluation of coffee in the presence of high-potency sweeteners has not been performed yet. In this study, we investigated an approach to quantify the bitterness of coffee with different roasting degrees and the sweetness of acesulfame potassium (Ace K) added to the coffee using taste sensors with lipid polymer membranes. A formula for predicting coffee bitter...
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#1Xiao WuH-Index: 1
Last. Kiyoshi TokoH-Index: 33
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#2Xiao WuH-Index: 1
Last. Kiyoshi TokoH-Index: 33
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We have developed a method to quantify the sweetness of negatively charged high-potency sweeteners coexisting with other taste substances. This kind of sweetness sensor uses lipid polymer membranes as the taste-sensing part. Two types of outputs have been defined in the measurement of the taste sensor: one is the relative value and the other is the CPA (the change in membrane potential caused by adsorption) value. The CPA value shows a good selectivity for high-potency sweeteners. On the other h...
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The saltiness enhancement effect is the effect whereby saltiness is enhanced by adding specific substances to salt (sodium chloride). Since this effect can be used in the development of salt-reduced foods, a method to objectively evaluate the saltiness with this effect is required. A taste sensor with lipid/polymer membranes has been used to quantify the taste of food and beverages in recent years. The sensor electrodes of this taste sensor have the feature of selectively responding to each of t...
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#1Xiao Wu (Kyushu University)H-Index: 1
#2Yapeng Yuan (Kyushu University)
Last. Kiyoshi Toko (Kyushu University)H-Index: 33
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The bitterness sensor with negatively charged lipid polymer membrane has been reported to perform high sensitivity and selectivity to bitterness of medicines. However, the conventional cleaning solution cannot completely remove residual substances after measuring high concentration bitter samples. Surfactant is an important cleaning agent used for membrane materials. This paper reported the effects of four kinds of surfactants in cleaning the lipid polymer membrane of the bitterness sensor. Amon...
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#1Xiao Wu (Kyushu University)H-Index: 1
#2Hideya Onitake (Kyushu University)H-Index: 1
Last. Kiyoshi TokoH-Index: 33
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This paper reports the improvement of a bitterness sensor based on a lipid polymer membrane consisting of phosphoric acid di-n-decyl ester (PADE) as a lipid and bis(1-butylpentyl) adipate (BBPA) and tributyl o-acetylcitrate (TBAC) as plasticizers. Although the commercialized bitterness sensor (BT0) has high sensitivity and selectivity to the bitterness of medicines, the sensor response gradually decreases to almost zero after two years at room temperature and humidity in a laboratory. To reveal ...
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