Evaluation of the umami taste intensity of green tea by a taste sensor

被引：81

作者：

Hayashi, Nobuyuki ^{[1
]}

Chen, Roggang ^{[2
]}

Ikezaki, Hidekazu ^{[2
]}

Ujihara, Tomomi ^{[1
]}

机构：

[1] Natl Inst Vegetable & Tea Sci, Shizuoka 4288501, Japan

[2] Intelligent Sensor Technol Inc, Kanagawa 2438555, Japan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2008年 / 56卷 / 16期

关键词：

umami taste; taste sensor; poly(vinylpolypyrrolidone);

D O I：

10.1021/jf800933x

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

A method for evaluating the umami taste intensity of green tea by a taste sensor system was established. Interference in the measurement from catechins was solved by removing the catechins from sample solutions with poly(vinylpolypyrrolidone). A 5.00 mM aqueous solution of glutamic acid monosodium salt was used as the standard solution. Sensor outputs were converted into EITuma, (estimated intensity of taste concerning umami) values. One unit on the EITuma, scale was defined as the amount of the sensor output corresponding to a difference in 1.2 times the concentration of the standard substance (glutamic acid monosodium salt). The umami taste intensity of green tea was classified into six grades on the EITuma scale. Sensory tests proved that the EITuma value had a high correlation to the human gustatory sense.

引用

页码：7384 / 7387

页数：4

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