Match!

Quantification of bitterness of coffee in the presence of high-potency sweeteners using taste sensors

Published on Apr 15, 2020in Sensors and Actuators B-chemical6.393
路 DOI :10.1016/j.snb.2020.127784
Xiao Wu1
Estimated H-index: 1
(Kyushu University),
Kazunari Miyake (Kyushu University)+ 10 AuthorsShingo Ariki
Sources
Abstract
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 bitterness with the addition of Ace K was proposed using the responses of a bitterness sensor and a sweetness sensor. We found that the predicted coffee bitterness showed a good correlation with human taste.
  • References (38)
  • Citations (0)
馃摉 Papers frequently viewed together
7 Citations
27 Citations
16 Citations
78% of Scinapse members use related papers. After signing in, all features are FREE.
References38
Newest
#1Antonella Di Pizio (HUJI: Hebrew University of Jerusalem)H-Index: 8
#2Yaron Ben Shoshan-Galeczki (HUJI: Hebrew University of Jerusalem)H-Index: 1
Last. Masha Y. Niv (HUJI: Hebrew University of Jerusalem)H-Index: 26
view all 4 authors...
Abstract 鈥淏itter鈥 and 鈥渟weet鈥 are frequently framed in opposition, both functionally and metaphorically, in regard to affective responses, emotion, and nutrition. This oppositional relationship is complicated by the fact that some molecules are simultaneously bitter and sweet. In some cases, a small chemical modification, or a chirality switch, flips the taste from sweet to bitter. Molecules humans describe as bitter are recognized by a 25-member subfamily of class A G-protein coupled receptors ...
5 CitationsSource
#1Jie Li (Cornell University)H-Index: 1
#2Nadia A. Streletskaya (OSU: Oregon State University)H-Index: 5
Last. Miguel I. G贸mez (Cornell University)H-Index: 20
view all 3 authors...
Abstract Product sensory information, an external cue, could greatly influence consumer enjoyment of hedonic products like coffee. The question is what type of sensory information, subjective (e.g., aroma, flavor and body) or objective (e.g., origin, varieties and production practices), has a higher impact on consumer product experience accounting for heterogeneous taste sensitivity. We examine this question using a between-subject experiment where participants were either given subjective, obje...
1 CitationsSource
#1Davide Giacalone (University of Southern Denmark)H-Index: 11
#2Tina Kreuzfeldt Degn (UCPH: University of Copenhagen)H-Index: 2
Last. Morten M眉nchow (UCPH: University of Copenhagen)H-Index: 4
view all 6 authors...
Abstract The demand for high quality and specialty coffee is increasing worldwide. In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical characterization of common roasting defects in coffee, and to investigate their potential relevance for consumers鈥 acceptance of coffee. To this end, six time-temperature roasting profiles based on a single origin Arabica bean were developed:...
6 CitationsSource
#1Marco G.N. Cruz (University of Aveiro)H-Index: 3
#2N谩dia S. Ferreira (University of Aveiro)H-Index: 2
Last. Alisa Rudnitskaya (University of Aveiro)H-Index: 35
view all 7 authors...
Abstract Paralytic shellfish toxins (PSTs) are monitored in commercial bivalves in several countries in the world due to their toxicity to human consumers. The present work examines the application of an electronic tongue based on potentiometric chemical sensors to the quantification of PSTs in mussel extracts. The electronic tongue comprised six miniaturized sensors with solid inner contact and plasticized polyvinylchloride membranes. Calibration models were calculated by PLS regression using m...
4 CitationsSource
#1Anindya Nag (Macquarie University)H-Index: 10
#2Subhas Chandra Mukhopadhyay (Macquarie University)H-Index: 36
Abstract This paper presents the design, fabrication, and implementation of low-cost taste sensors. A single-step procedure was performed using commercial polymer films to develop laser-induced graphene which was used as electrodes in sensor patches for taste sensing purposes. The cost of these sensor patches is less than two dollars based on the requirement for low-cost polymer films and Kapton tapes for developing the sensor patches. Five different chemicals corresponding to the five fundament...
6 CitationsSource
#1Yan Wang (SCUT: South China University of Technology)H-Index: 5
#2Binbin Huang (SCUT: South China University of Technology)H-Index: 7
Last. Jian-Shan Ye (SCUT: South China University of Technology)H-Index: 1
view all 7 authors...
A sensitive capsaicin sensor was constructed based on a poly(sodium 4-styrenesulfonate) functionalized graphite modified screen printed electrode (PSS-Grp/SPE) in this study. The PSS-Grp and poly(diallyldimethylammonium chloride) functionalized graphite (PDDA-Grp) were easily synthesized by interacting Grp with PSS and PDDA through sonication, and resulted in negative and with positive charges on the surface, respectively. The prepared PSS-Grp and PDDA-Grp were characterized by scanning electron...
6 CitationsSource
#1Yusuke Tahara (Kyushu University)H-Index: 10
#2Tomohiro Hattori (Kyushu University)
Last. Kiyoshi Toko (Kyushu University)H-Index: 33
view all 7 authors...
High-potency sweeteners are applied to low-calorie diets and bitterness-masking ingredients in pharmaceutical products. We have studied taste sensors with lipid polymer membranes based on potentiometric measurement system for high-potency sweeteners. However, the sensor also responds to astringency substances because of hydrophobic characteristics of the lipid polymer membrane. In this study, we developed a new taste sensor using a lipid polymer membrane for saccharin sodium and acesulfame potas...
Source
#1Murilo H.M. Facure (UFSCar: Federal University of S茫o Carlos)H-Index: 5
#2Luiza A. Mercante (Empresa Brasileira de Pesquisa Agropecu谩ria)H-Index: 13
Last. Daniel S. Correa (UFSCar: Federal University of S茫o Carlos)H-Index: 23
view all 4 authors...
Abstract Organophosphate (OP) compounds impose significant strains on public health, environmental/food safety and homeland security, once they have been widely used as pesticides and insecticides and also display potential to be employed as chemical warfare agents by terrorists. In this context, the development of sensitive and reliable chemical sensors that would allow in-situ measurements of such contaminants is highly pursued. Here we report on a free-enzyme impedimetric electronic tongue (e...
34 CitationsSource
#1脥tala M. G. MarxH-Index: 3
#2Nuno Rodrigues (University of Le贸n)H-Index: 11
Last. Ant贸nio M. Peres (IPN: Instituto Polit茅cnico Nacional)H-Index: 22
view all 7 authors...
This work was 铿乶ancially supported by Project POCI-01鈥0145FEDER-006984 鈥 Associate Laboratory LSRE-LCM and by Project UID/QUI/00616/2013 鈥 CQ-VR both funded by FEDER - Fundo Europeu de Desenvolvimento Regional through COMPETE2020 Programa Operacional Competitividade e Internacionalizacao (POCI) 鈥 and by national funds through FCT - Fundacao para a Ciencia e a Tecnologia, Portugal. Strategic funding of UID/BIO/04469/2013 unit is also acknowledged. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for ...
15 CitationsSource
#1Xiao Wu (Kyushu University)H-Index: 1
#2Hideya Onitake (Kyushu University)H-Index: 1
Last. Kiyoshi Toko (Kyushu University)H-Index: 33
view all 9 authors...
7 CitationsSource
Cited By0
Newest