Response Characteristics of Taste Sensor to Extract from Roasted Sesame Seeds

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  • 煎りゴマ抽出液に対する味センサの応答特性
  • イリ ゴマ チュウシュツエキ ニ タイスル アジ センサ ノ オウトウ トクセイ

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The flavor of roasted sesame seeds was measured using a multichannel taste sensor. The lipid/polymer membranes built into the taste sensor output the electric potential difference between taste solution and inner solution. To apply the dry food such as sesame seeds to the taste sensor, it is necessary to extract taste substances into water. Taste solutions from sesame seeds were made by three methods; filtrate from dispersion solution, solution after centrifuging and removing insoluble substance, filtrate using degreased sesame seeds. The taste sensor showed the stable response to the centrifuged solution, and the flavors of sesame seeds with different roasting process and different producing district were discriminated with highly sensitivity.

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