Evaluation of the umami taste intensity of green tea by a taste sensor.
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.
Hayashi
Nobuyuki
N
National Institute of Vegetable and Tea Science, 2769 Kanaya, Shimada, Shizuoka 428-8501, Japan. hayn@affrc.go.jp
Chen
Roggang
R
Ikezaki
Hidekazu
H
Ujihara
Tomomi
T
D002392:Catechin / Q000032:analysis; D004566:Electrodes; D006801:Humans; D011205:Povidone / Q000031:analogs & derivatives; D015203:Reproducibility of Results; D012996:Solutions; D013649:Taste; D013662:Tea / Q000737:chemistry*
D012996:Solutions; D013662:Tea; C077842:polyvinylpolypyrrolidone; D002392:Catechin; D011205:Povidone