Evaluation of the Umami Taste Intensity of Green Tea by a Taste Sensor

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• 作者：Nobuyuki Hayashi ; Roggang Chen ; Hidekazu Ikezaki ; Tomomi Ujihara
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：August 27, 2008
• 年：2008
• 卷：56
• 期：16
• 页码：7384-7387
• 全文大小：172K
• 年卷期：v.56,no.16(August 27, 2008)
• ISSN：1520-5118

文摘

A method for evaluating the umami taste intensity of green tea by a taste sensor system was established. Interference in the measurement from catechins was solved by removing the catechins from sample solutions with poly(vinylpolypyrrolidone). A 5.00 mM aqueous solution of glutamic acid monosodium salt was used as the standard solution. Sensor outputs were converted into EIT_uma (estimated intensity of taste concerning umami) values. One unit on the EIT_uma scale was defined as the amount of the sensor output corresponding to a difference in 1.2 times the concentration of the standard substance (glutamic acid monosodium salt). The umami taste intensity of green tea was classified into six grades on the EIT_uma scale. Sensory tests proved that the EIT_uma value had a high correlation to the human gustatory sense.