Abstract
A taste sensor using lipid-polymer membranes has been developed to evaluate the taste of foods, beverages and medicines. The response of the taste sensor, measured as a change in the membrane potential caused by adsorption (CPA), corresponds to the aftertaste felt by humans. The relationships between the CPA value and the amount of adsorbed taste substances, quinine and iso-α acid (bitterness), and tannic acid (astringency), have been studied so far. However, that of epigallocatechin gallate (EGCg) has not been clarified, although EGCg is abundantly present in green tea as one of its astringent substances. This study aimed at clarifying the response of the taste sensor to EGCg and its relationship with the amount of EGCg adsorbed onto lipid-polymer membranes. The lipid concentration dependence of the CPA value was similar to that of the amount of adsorbed EGCg, indicating a high correlation between the CPA value and the amount of adsorbed EGCg. The CPA value increased with increasing amount of adsorbed EGCg; however, the CPA value showed a tendency of leveling off when the amount of adsorbed EGCg further increased.
Highlights
The five basic taste qualities which humans perceive with the tongue include sourness, saltiness, bitterness, sweetness, and umami
We revealed that there exists a relationship between the CPA value of epigallocatechin gallate (EGCg) and the amount of EGCg adsorbed onto a lipid-polymer membrane
The CPA value increased with increasing concentration of the EGCg solution regardless of the lipid concentration
Summary
The five basic taste qualities which humans perceive with the tongue include sourness, saltiness, bitterness, sweetness, and umami. The main method of evaluating taste are sensory tests in which sensory panelists taste samples to evaluate them; these tests have some problems such as low objectivity and reproducibility as well as the stress possibly imposed on panelists. Against this background, sensors that can objectively evaluate taste including astringency have attracted considerable attention [3,4,5,6,7]
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