2020年4月
Quantification of bitterness of coffee in the presence of high-potency sweeteners using taste sensors
Sensors and Actuators, B: Chemical
- 巻
- 309
- 号
- 記述言語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1016/j.snb.2020.127784
© 2020 Elsevier B.V. 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.
- リンク情報
- ID情報
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- DOI : 10.1016/j.snb.2020.127784
- ISSN : 0925-4005
- SCOPUS ID : 85078660507