New model Taste Sensing System

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New model Taste Sensing System TS-5000Z and its
applications
Intelligent Sensor Technology, Inc.
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Contents
Part 1 Response principle and basic
characteristics of taste sensor for
taste digitalization Background
Response principle of taste sensor
Quantification of taste Basic
characteristics of taste sensor Part 2
Applications of taste sensor Application
Marketing research, Development,
Quality control, Advertisement , Summary
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Purpose
Objective evaluation of taste
Background
Sensory test
Subjective, Less repeatability Fatiguing,
Training required
Chemical analysis Difficulty in relating
with sense of taste
Enormous kinds of taste substances
Interaction
between taste substances
Demand for scientific technique to evaluate taste
objectively
Modeled on the mechanism of living
organism Multichannel lipid membrane sensor
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Five basic tastes

• Sourness Hydrogen ion (H)
• Saltiness NaCl, KCl, etc.
• Bitterness Quinine, Caffeine, etc.
• Sweetness Sucrose, Glucose, Aspartame, etc.
• Umami Monosodium glutamate (MSG),
• Disodium inosinate (IMP), etc.

Sourness
Bitterness
Umami
Saltiness
Sweetness
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Tasting Panels Troubles
In marketing Research We tried to do sensory
evaluation comparing our competitors products,
but it was impossible to grasp their trends
because of too many samples. Sensory evaluation
always places a heavy burden on us. Its result
differs among us. In experimental
manufacture It is difficult to express the
deliciousness of the products because there is no
objective measure of taste. In commercialization
of product We have no confidence whether the
last prototype product conforms with development
concept. It takes much time and expense to
send out questionnaire regarding the product. In
quality control it is difficult to check the
quality of many samples shortly and easily.
An objective Measure of Taste has been strongly
required.
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Taste Recognition Mechanism in Living Organism
Tastes are recognized by lipid membrane on taste
buds.
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Response Principle of Taste Sensing System
The Lipid bilayer plays an important role
This system is modeled on the mechanism of living
organism.
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High selectivity

Characteristics of astringency sensor
ltNotegt Sucrose sweet Tartaric acid
sour Sodium chloride salty Quinine
bitter Iso-a acid bitter MSG umami Tannic
acid astringent
-80
-60
Sensor output of astringency (mV)
-40
-20
0
Sodium chloride
MSG
Quinine
Sucrose
Tannic acid
Iso-a acid
Tartaric acid
Fig. Sensor output of astringency for substances
of five basic tastes Concentration of each
sample was prepared to be detected by humans
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Global selectivity
Global selectivity is a specific function that a
taste sensor responds not to a substance, but
similar taste substances.
Fig. Correlation between sensor output and
sensory evaluation astringency sensor and
astringent substances
Astringency substances are same concentration
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Interaction between taste substances
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Measurement Procedure
3. Sensors are shortly washed with reference
solution
1. Reference value Vr are measured in reference
solution
2. Sample value Vs are measured in sample
solution
Reference solution 30mM KCl0.3mM tartaric
acid Vs-Vr Initial tasteVr-Vr After taste
4. Reference value Vr are measured in
reference solution once again
5. Sensors are fully washed with alcohol solution
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Change of sensor output in time-series
Output of sensor
Initial taste
aftertaste
time
Reference
reference
sample
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Definition of Scale of Taste Information
The Webers law describes the human perception of
various stimuli. Responses in the gustatory
receptors of many animals increase linearly with
logarithmic concentration of the solution.
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Usefulness of scale for taste

• For controlling and checking of taste,
• In case of mass product with low price,
  effective difference of scale is
• from 2 to 4.
• In case of high quality products, effective
  difference of scale is 1.
• In quality control, negligible difference is
  within 1.
• In comparison between prototype product and
  established product,
• acceptable difference is within 1.
• The scale of tastes will be an objective
  standard for customers.

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Sensors Property and 8 Kinds of Taste Information
Initial taste also called as Relative
value Aftertaste also called as CPA value
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New Model Taste Sensing System TS-5000Z
Autosampler Arm with taste sensors
automatically moves to sample cups.
Taste sensors
Touch panel Measurement can be performed
simply through easy-to-follow wizard.
Taste Sensing System TS-5000Z
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Efficient Operation via Network
TS-5000Z Instrument
PC terminal
Transfer of measurement method
Specification of analysis method
Transfer of measurement data
Transfer of analysis results
Management server(Database)
PC terminal (mobile)
TS-5000Z Instrument
Management server PC
TS-5000Z Instrument
OSLinux Settings of measurement
methods Management of users Storage of data in
database Array of analysis software Monitoring
of TS-5000Z Instruments
PC terminal for analysis
OSEmbedded Linux Performing of
measurement Saving of measurement
data Adjustment of information in instrument
OSWindows XP Analysis Data editing
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Superior Operation through Wizard Type Touch Panel
1) Easy operation via touch panel The touch
panel provided by the TS-5000Z instrument employs
embedded Linux for the OS. By setting the
measurement methods beforehand on the management
server, measurements can be performed simply
through the touch panel. This saves space, since
no PC and peripherals such as a keyboard and
mouse are required. 2) Simple operation via
wizard interface The touch panel employs a wizard
as the users interface, implementing simple
operation just by following the direction on the
screen. The attachment of sensors, allocation of
samples, and more can be checked on the screen.
Moreover, user level can be set in the instrument
allocation, allowing distinctions between
administrator, who can perform all operations,
and users, for whom some operations are
restricted.
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Measurement Time about 10
minutes/one measurement
(washing time included)
Required sample70 mL Life time of
sensor400-2000 measurements (durability)
Running cost2-7 EURO/sample The sensor can
measure 10 samples at the same time
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Part 2 Applications

• Japanese beer, Wines, Green tea, etc.
• Suppression effect for bitterness
• Development of product
• Quality control
• Commercial

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Taste map of Japanese beer
Strong
Sour
Sourness
Bitter
Light
Bitterness
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Taste map of Japanese beer
Asahi
Sapporo
Suntry
Sourness
Kirin
Big company in JAPAN
Bitterness
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Taste map of Beers
Aftertaste from bitterness
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GUINNESS
PilsnerUrquell
2
SAMUEL ADAMS
VICTORIA-
KIRIN LAGER
BIT
Bitburger
0
-2
0
2
4
6
8
10
SpritOfHemp
HOLSTEN
CoronaExtr
Carlsberg
-2
PatagoniaLage
MACCABEE
Labattblu
Hoegaarde
-4
Coors
ERDINGER
MillerLite
Sourness
-6
Taste sensors have a high correlation with human
sensory!
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Taste map of Wines
Aftertaste from astringency
2
Bardolino(ITA)
Valpolicel(ITA)
1
Montepulci(ITA)
Chianti Classico(ITA)
0
-3
-2
-1
0
1
Merlot(USA)
CT-Tour-St.Pier
Tropiche(ARG)
-1
CabernetS(USA)
BeaujolaisVilla
LosVascos(Chi)
CT-Haut-Pontet
CabernetS(AUS)
-2
CT-Cantemerle00
Temprani(SPA)
CT-Cantemerle95
CT-Cantemerle86
-3
Pinotage(SAF)
Sourness
-4
Comparison of taste between in-house products and
others becomes easier by Taste Sensing System.
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Taste Map of Green Tea 5 years ago in Japan
Fig. 2D scatter plot of green tea 4 years ago
using Astringency and Umami
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Taste Map of Green Tea a year ago in Japan

• Converging of taste occurred taste of most tea
  products have been changed to have similar taste
  to ITO EN LTD.
• Some teas are focused on health-conscious
  customers.

Fig. 2D scatter plot of green tea a year ago
using Astringency and Umami
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Application Distilled Spirit (Sweet Potato)
Group of samples awarded in the contest held in
Kumamoto prefecture by regional taxation bureau
Fruity type
Umami
Sourness
Fig. 2D scatter plot of distilled spirit using
Sourness and Umami.
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Taste Data of Raw Ham shown as Babble Graph
Richness
Babble Price
The greater the value of Richness, the higher the
price of products.
Umami
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Multiple Regression Analysis
Regression equation Estimated price
0.66Richness0.68Bitterness
Spanish-1
Spanish-2
Italian
Company-C
Price estimated by taste sensors
Company-A
Company-B
Company-D
Price
Fig. Result of prediction of the price of Meat
using multiple regression analysis. Dependent
variable price of meat, Independent variables
Richness and Bitterness.
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Delicious and Good for Health
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Aftertaste from bitterness
Aftertaste from bitterness
Suppression effect
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Suppression effect
10
10
5
5
0
0
0.1
1
10
Bitter-masking substance
Mixed solution
Bitter substance (Medicine)
Concentration (mM)
Fig. Suppression effect by taste-masking
substance on bitterness of medicine.
With taste sensor, the suppression effect by
taste-masking substance can be evaluated easily.
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Suppression effect of bitterness by cyclodextrin
Hydrophobic cavity
Chemical Structures of CyDs
1)
CyD n R
D.S.

OR
OR
O
O
O
- - - 4.8
H H H -H
or -CH2CH(OH)CH3
1 2 3 2
a-CyD
b-CyD
g-CyD
HP-b-CyD
OR
RO
O
RO
O
OR
RO
O
OR
OR
RO
O
RO
OR
(
O
RO
O
OR
RH
OR
O
O
)
n
O
RO
1) The average degree of substitution.
RO
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Estimation of Performance of Film Coating Compound
Bitter substance concentration shown in X axis
was determined using "Fluorescence
Spectrophotometers.
Company-A Improved generic drug
Company-B Original drug
Company-C Generic drug
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Bitterness sensor output (mV)
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Bitterness sensor outputs are different at the
same concentration. This is estimated to be due
to the difference of performance of film coating
compound.
2
1
10
100
Bitter substance concentration (mg)
Fig. Relationship between bitter substance
concentration and bitterness sensor output.
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Mechanism of Suppression Effect
1) Binding of bitter substance with taste-masking
material
Cyclodextrin


Inhibition of adsorption
The suppression effect can be evaluated by
measuring the response in the vicinity of the
surface of the sensor.

Host-guest complexation
Bitter substance
2) Coating of surface of the sensor by
taste-masking material
Sucrose




Inhibition of adsorption


Bitter substance
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Efficient Development of Food Products Using
Taste Sensing System
Request by customer
By measuring a sample with the same taste as
requested, you can grasp taste of the target.
Effective presentation with convincing taste
data, which will lead to increase of order by
customers.
Preparation of trial products
Presentation
Taste sensors support the preparation and the
screening of the products. It is possible to
check the taste of a final product.
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Successful Example of Development of Product
Purpose Produce a ramen soup having the same
taste as that of a popular ramen restaurant
Target sample
?
Trial product
Final product
Compare the taste of soup of the restaurant with
that of a trial product
Create the trial product while investigating what
taste should be added. And repeat this process
until the taste of the trial is almost close to
that.
As shown in right figure, it was found that the
trial product was short of Richness . So
ingredients with richness were added.
Fig. Radar chart of ramen soup using 9 kinds of
taste information.
By clarifying the taste demanded, it will be
possible to achieve shortening the period of
development.
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Evaluation of Difference in Lot of Green Tea
1
The number of lot is 50. Differences of 3 taste
information of all samples are within 1 scale,
which means high quality control was performed
0.5
0
1
3
5
7
9
11
13
15
17
19
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35
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43
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74
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Bitterness
-0.5
Astringency
Umami
-1
Fig. Variance of taste information by lot
difference
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Detection of Abnormal lot of green tea
It is possible to judge what sample is added in
the product by the pattern of radar chart.
Sourness
10
Richness from umami
8
Bitterness
6
4
0.03 Baking soda
2
0.03 Vitamin C
0
-2
-4
Saltiness
-6
Astringent
-8
-10
Bitterness from ion
Umami
Aftertaste from bitterness
Aftertaste from astringency
Fig. Radar chart of green tea
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Evaluation of Deterioration of Green Tea
2
1
Bitterness
0
Astringency
Aftertaste from bitterness
Aftertaste from astringency
-1
Umami
Taste information
Richness from umami
-2
-3
a consume-by date
-4
-5
0 1 2 3 4 5
6 7 8
Aging time (week) at 60?
Fig. The effect of accelerated aging time on the
taste of green tea.
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Taste Data has been appeared in a commercial
product
A piece of dried bonito
Example by Marutomo Co.,Ltd.
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Taste Data has been appeared in a commercial
product
Soy
Miso soy-been paste
http//www.oitatv.com/takumi/index.php?id617
Example by Fundokin Co.,Ltd.
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Customers
More than 200 systems have already been
introduced and used efficiently in a variety of
fields in Japan.
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Cooperative Framework for Taste Sensing System
Prof. Tokos Laboratory of Kyushu University

• Fundamental research on taste sensor

• Research and development of taste sensor and its
  system
• Sale, maintenance support, sample test

Intelligent Sensor Technology, Inc.

• Establishment of database for commercial foods
  and drinks using Taste Sensing System and Sale of
  the data.
• Consulting on development and marketing strategy
  of foodstuffs

Taste Aroma Strategic Research Institute Co.,
Ltd.
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Effectiveness of Taste Sensing System
Objective evaluation for various tastes