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Shingo Ariki
Synthetic membraneChemistryAcesulfame potassiumSweetnessLipid bilayerChromatographyTaste
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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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