In:
Bioscience, Biotechnology, and Biochemistry, Informa UK Limited, Vol. 84, No. 12 ( 2020-12-01), p. 2569-2575
Abstract:
To enable the taste evaluation of many food samples at a time as well as the comparison of taste evaluation data acquired at different times, a standardization method for taste intensities was developed by a combination of a taste sensor system and a standard solution prepared with taste substances. In the case of tomato juices, citric acid, sucrose, and monosodium glutamate were used as standard taste substances for sourness, sweetness, and umami taste, respectively. Each standard point of the taste intensities was determined using only one standard solution including these standard substances. The taste intensity was described as a value on a scale based on discrimination thresholds of human gustation, where intensities of sourness, sweetness, and umami taste of the tomato juices were classified into multiple levels. Organoleptic evaluation supported these results. Validation for the present standardization method revealed that this approach has enough precision for practical tomato taste evaluation.
Type of Medium:
Online Resource
ISSN:
1347-6947
,
0916-8451
DOI:
10.1080/09168451.2020.1804318
Language:
English
Publisher:
Informa UK Limited
Publication Date:
2020
detail.hit.zdb_id:
2110940-0
SSG:
12
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