Abstract
Electronic tongues have been identified as useful tools for quantifying the taste of food and beverages. However, the bitterness evaluation of coffee in the presence of high-potency sweeteners has not been performed yet. In this study, we investigated an approach to quantify the bitterness of coffee with different roasting degrees and the sweetness of acesulfame potassium (Ace K) added to the coffee using taste sensors with lipid polymer membranes. A formula for predicting coffee bitterness with the addition of Ace K was proposed using the responses of a bitterness sensor and a sweetness sensor. We found that the predicted coffee bitterness showed a good correlation with human taste.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
