Evaluation of the Umami Taste Intensity of Green Tea by a Taste Sensor

Nobuyuki Hayashi*†, Roggang Chen‡, Hidekazu Ikezaki‡ and Tomomi Ujihara†
National Institute of Vegetable and Tea Science, 2769 Kanaya, Shimada, Shizuoka 428-8501, Japan, and Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi, Kanagawa 243-8555, Japan
J. Agric. Food Chem., 2008, 56 (16), pp 7384–7387
DOI: 10.1021/jf800933x
Publication Date (Web): July 12, 2008
Copyright © 2008 American Chemical Society
* Corresponding author. Phone: +81-547-45-4982. Fax: +81-547-46-2169. E-mail: hayn@affrc.go.jp.
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†

National Institute of Vegetable and Tea Science.

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‡

Intelligent Sensor Technology.

Abstract

A method for evaluating the umami taste intensity of green tea by a taste sensor system was established. Interference in the measurement from catechins was solved by removing the catechins from sample solutions with poly(vinylpolypyrrolidone). A 5.00 mM aqueous solution of glutamic acid monosodium salt was used as the standard solution. Sensor outputs were converted into EITuma (estimated intensity of taste concerning umami) values. One unit on the EITuma scale was defined as the amount of the sensor output corresponding to a difference in 1.2 times the concentration of the standard substance (glutamic acid monosodium salt). The umami taste intensity of green tea was classified into six grades on the EITuma scale. Sensory tests proved that the EITuma value had a high correlation to the human gustatory sense.

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History

  • Published In Issue August 27, 2008
  • Article ASAPJuly 12, 2008
  • Received: March 26, 2008
    Accepted: June 1, 2008
    Revised: May 28, 2008

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