Temperature Dependence of Umami Taste Reproduced Using Multichannel Channel Taste Sensor

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  • マルチチャネル味覚センサによる旨味の温度依存性の再現
  • マルチチャネル ミカク センサ ニ ヨル ウマミ ノ オンド イソンセイ ノ サイゲン

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Abstract

In this study, taste solutions containing umami substances were measured at 25°C, 10°C, and 60°C, were also evaluated by sensory evaluation, and their sensitivities were compared with the output of a taste sensor. The temperature dependence of the basic taste was measured at different temperatures using the taste sensor. The response to saltiness, acidity, and umami solutions other than bitterness was larger at the higher temperatures, but the response to bitter solutions decreased as the temperature increased. In the sensory evaluation of the basic tastes, the results of the taste sensor showed no clear temperature dependence for saltiness, acidity, and umami, in contrast to the results of the taste sensor. In the case of umami, however, different results were found. The sensory evaluation of salty and salty solution mixtures indicated an increase in taste intensity at high temperature. Since the taste sensor and the human sense of taste did not match, the temperature proportional component of the sensor was removed. As a result, the temperature dependence of the taste sensor output for umami matched that of the sensory evaluation when it was a salty solution, and the same results were obtained for the other basic.

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