Heat effect on the taste of milk studied using a taste sensor

被引：34

作者：

Toko, K

Iyota, T

Mizota, Y

Matsuno, T

Yoshioka, T

Doi, T

Iiyama, S

Kato, T

Yamafuji, K

Watanabe, R

机构：

[1] MORINAGA MILK IND CORP,ENGN RES CTR,TOKYO 207,JAPAN

[2] KINKI UNIV KYUSHU,FAC ENGN,DEPT IND CHEM,IIZUKA,FUKUOKA 820,JAPAN

[3] SHIMIZU MILK IND CORP,SHIMIZU,SHIZUOKA 424,JAPAN

来源：

JAPANESE JOURNAL OF APPLIED PHYSICS PART 1-REGULAR PAPERS SHORT NOTES & REVIEW PAPERS | 1995年 / 34卷 / 11期

关键词：

taste sensor; lipid membrane; milk; heat effect; protein denaturation;

D O I：

10.1143/JJAP.34.6287

中图分类号：

O59 [应用物理学];

学科分类号：

摘要：

The effect of heat treatment on the taste of milk was investigated using a taste sensor. The transducer is composed of seven electrodes with different kinds of lipid membranes. Sensory evaluations by humans were made in terms of three taste characteristics of ''richness (koku),'' ''cooked flavor'' and ''deliciousness'' together with a measurement of whey protein denaturation. This study provided a quantitative description of the taste change caused by heat treatment of milk, because the output showed high correlations with richness and the degree of protein denaturation.

引用

页码：6287 / 6291

页数：5

共 15 条

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[3]

Gilbertson Timothy A., 1993, Current Opinion in Neurobiology, V3, P532, DOI 10.1016/0959-4388(93)90052-Z

[4]

MULTICHANNEL TASTE SENSOR USING LIPID-MEMBRANES [J].