Lipid membrane sensors that identifies basic taste of honkakushochu (research on the taste of honkakushochu part II).

摘要

In honkakushochu, a type of spirit, the flavour components such as sugars and amino acids are not included; however, the general terms expressing flavours, such as 'sweet', 'bitter' or 'Umami', are used during evaluation. The possible use of flavour sensors as a technique to evaluate the flavour of honkakushochu has been reported. In this study, an investigation that combined sensory analysis with chemical analysis was carried out to select sensors that identify the basic flavour of honkakushochu. Ethanol mainly showed bitterness accompanied by a feeling of a stimulus (at the 15-18% ethanol concn. at which honkakushochu is generally drunk). From the results which identified the sensor which responds to the flavour of ethanol of honkakushochu preferentially, it was shown that the sensor which used tetradodecyl ammonium bromide, tetradodecyl alcohol (TDA) for lipid/polymer membranes and dioctylphenyl phosphonate (DOPP) for plasticizer, responded to ethanol concn. well. Also, from the results which identified the sensor which responded to the sourness of honkakushochu preferentially it was shown that the sensor which used phosphoric acid di-N-decyl ester for lipid/polymer membranes and used 2-nitrophenyloctyl ether (NPOE) for plasticizer, responded to the sourness well, and the correlation with sensory analysis was high.