Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores
| Autor: | Kiyoshi Toko, Ronggang Chen, Yoshinobu Naito, Yoshikazu Kobayashi, Masaaki Habara, Hidekazu Ikezazki |
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| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: |
Taste
Sensory system Umami Biosensing Techniques Review lcsh:Chemical technology Biochemistry Analytical Chemistry global selectivity Correlation Beverages Humans lcsh:TP1-1185 Food science Electrical and Electronic Engineering Fat Substitutes Instrumentation artificial lipid high correlation to human sensory score Chemistry business.industry Pattern recognition CPA value Atomic and Molecular Physics and Optics Multivariate Analysis Artificial intelligence Neural Networks Computer taste sensor business |
| Zdroj: | Sensors, Vol 10, Iss 4, Pp 3411-3443 (2010) Sensors (Basel, Switzerland) |
| ISSN: | 1424-8220 |
| Popis: | Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human sensory score. These sensors respond similarly to similar basic tastes, which they quantify with high correlations to sensory score. Using these unique properties, these sensors can quantify the basic tastes of saltiness, sourness, bitterness, umami, astringency and richness without multivariate analysis or artificial neural networks. This review describes all aspects of these taste sensors based on artificial lipid, ranging from the response principle and optimal design methods to applications in the food, beverage, and pharmaceutical markets. |
| Databáze: | OpenAIRE |
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