ABSTRACT

To enable the taste evaluation of many food samples at a time as well as the comparison of taste evaluation data acquired at different times, a standardization method for taste intensities was developed by a combination of a taste sensor system and a standard solution prepared with taste substances. In the case of tomato juices, citric acid, sucrose, and monosodium glutamate were used as standard taste substances for sourness, sweetness, and umami taste, respectively. Each standard point of the taste intensities was determined using only one standard solution including these standard substances. The taste intensity was described as a value on a scale based on discrimination thresholds of human gustation, where intensities of sourness, sweetness, and umami taste of the tomato juices were classified into multiple levels. Organoleptic evaluation supported these results. Validation for the present standardization method revealed that this approach has enough precision for practical tomato taste evaluation.

摘要

为了能够一次评估许多食物样品的味道，并比较在不同时间获取的味道评估数据，通过结合味道传感器系统和用味道物质制备的标准溶液开发了味道强度的标准化方法。就番茄汁而言，柠檬酸，蔗糖和谷氨酸钠分别用作酸味，甜味和鲜味的标准味觉物质。仅使用包括这些标准物质的一种标准溶液确定味觉强度的每个标准点。味道强度被描述为基于人类味觉的辨别阈值的等级上的值，其中番茄汁的酸度，甜度和鲜味强度被分为多个等级。感官评估支持这些结果。对本标准化方法的验证表明，该方法具有足够的精度，可以进行实际的番茄口味评估。