Quantification of bitterness of coffee in the presence of high-potency sweeteners using taste sensors

•We used the taste sensor with lipid polymer membranes to quantitatively express the interaction between bitterness and sweetness received by human beings.•We proposed a method to imitates the pathway of taste reception by replacing the taste perceived by different taste receptors with different tas...

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Bibliographic Details
Published in:Sensors and actuators. B, Chemical Chemical, 2020-04, Vol.309, p.127784, Article 127784
Main Authors: Wu, Xiao, Miyake, Kazunari, Tahara, Yusuke, Fujimoto, Hirofumi, Iwai, Kazuya, Narita, Yusaku, Hanzawa, Taku, Kobayashi, Tsukasa, Kakiuchi, Misako, Ariki, Shingo, Fukunaga, Taiji, Ikezaki, Hidekazu, Toko, Kiyoshi
Format: Article
Language:English
Subjects:
Acesulfame potassium
Beverages
Bitterness
Bitterness masking
Coffee
Electronic tongues
High-potency sweetener
Lipids
Roasted coffee
Sensors
Sweeteners
Taste
Taste sensors
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Summary:•We used the taste sensor with lipid polymer membranes to quantitatively express the interaction between bitterness and sweetness received by human beings.•We proposed a method to imitates the pathway of taste reception by replacing the taste perceived by different taste receptors with different taste sensors, which have real taste meanings.•We quantified the actual bitterness of coffee with different roasting degrees after adding different amounts of sweeteners.•The predicted coffee bitterness showed a good correlation (R² = 0.91) with the human taste. 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.
ISSN:0925-4005
1873-3077
DOI:10.1016/j.snb.2020.127784