DETECTION OF BITTERNESS - SUPPRESSION USING A TASTE SENSOR

We tried to detect the suppression of bitterness with a taste sensor. Quinine hydrochloride, which has a positive charge usually cause large potential change of negatively charged membranes of the sensor. The potential change was decreased by sour substances such as acetic acid. The decrease of the potential change of response implies a decrease in the intensity of bitterness. Contrary to this, response of the sensor to sodium picrate, which has a negative charge, was diminished by sodium salts of organic acids. As the hydrophobicity of organic acids increased, the suppression of bitterness also increased. The present study is expected to provide a new quantitative technique to measure the strength of bitterness of foods and drugs in place of sensory evaluation.