著者

都甲 潔 Chibvongodze Hardwell 永守 知見

出版者

九州大学大学院システム情報科学研究院

雑誌

九州大学大学院システム情報科学研究科報告 (ISSN:13423819)

巻号頁・発行日

vol.4, no.2, pp.179-184, 1999-09

被引用文献数

1

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Trehalose is a sweet disaccharide composed of two glucose molecules, and is drawn attention to from the viewpoint of the physiological function. In this paper, we studied the suppression of bitterness by trehalose using a multichannel taste sensor, and the intermolecular interaction between sugar and water with a near infrared radiation (NIR) apparatus. A multichannel taste sensor whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics can detect taste in a manner similar to human gustatory sensation. The NIR spectroscopy is a suitable method for the food analysis of the need for detailed quality specifications in food and beverage industries. The suppression of bitterness by trehalose was quantified by applying a principal component analysis to data on response electric potential. Moreover we found an intimate relationship between NIR spectra and the number of OH radical of sugars.