The Malaysian Journal of
Analytical Sciences Vol 12 No 3 (2008): 619 – 623
DETECTION
OF BITTERNESS - SUPPRESSION USING A TASTE SENSOR
Satoru
Iiyama1*, Shu Ezaki1 and Kiyoshi Toko2
1School of Humanity-Oriented Science and Engineering,
Kinki University,
lizuka 820-8555, Japan
2Graduate School of lnformation Science and
Electric Engineering, Kyushu University,
Fukuoka
812-8581, Japan
*corresponding
author: iiyama@fuk.kindai.ac.jp
Abstract
We tried to detect
the suppression of bitterness with a taste sensor. Quinine hydrochloride, which
has a positive charge usually cause large
potential change of negatively charged membranes of the sensor. The potential change
was decreased by sour substances such as acetic acid. The decrease of the potential
change of response implies a decrease in the intensity of bitterness. Contrary to
this, response of the sensor to sodium picrate, which has a negative charge, was
diminished by sodium salts of organic acids.
As the hydrophobicity of organic acids increased, the suppression of bitterness
also increased. The present study is expected to provide a new quantitative technique
to measure the strength of bitterness of foods and drugs in place of sensory evaluation.
Keywords: Taste sensor, Membrane
potential, Quinine hydrochloride, Sodium picrate, Suppression of bitterness.
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