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The Taste Sensing System TS-5000Z, Which Employs the Same Mechanism As That of the Human Tongue, Converts the Taste of Various S

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The Taste Sensing System TS-5000Z, Which Employs the Same Mechanism As That of the Human Tongue, Converts the Taste of Various S The Taste Sensing System TS-5000Z, which employs the same mechanism as that of the human tongue, converts the taste of various substances such as food and drugs into numerical data. Using unique aftertaste measurement technology, even aspects such as “richness” and “sharpness,” which could not be measured by conventional chemical instruments, can be expressed. Moreover, the proprietary analysis application makes obtaining analysis results easy. As a support tool for sensory evaluation, the TS-5000Z is a powerful tool for use in a variety of fields such as quality control, product development, marketing, and sales, where objective evaluation of taste is required. TasteTaste SensorsSensors ModelModel TasteTaste ReceptionReception Reaction principle of taste sensors MechanismsMechanisms ofof LivingLiving OOrganismsrganisms Taste sensors with different characteristics The surface of the tongue of living organisms is formed Artificial of a lipid bilayer with its own specific electric potential. This membrane Bitterness electric potential varies according to the electrostatic sensor interaction or hydrophobic interaction between various taste substances and the lipid. The amount of change is perceived Sourness sensor by the human brain as taste information, an activity referred Taste substances to as taste judgment. Acquired data is placed into Umami database and controlled by Our taste sensors imitate this taste reception mechanism of sensor management server living organisms. Our taste sensors consist of an artificial lipid membrane (similar to that of the human tongue) that Changes in electric potential of Saltiness membrane due to electrostatic sensor causes electrostatic or hydrophobic interactions with various interaction or hydrophobic interaction Sensor output taste substances, allowing them to sense “taste.” MeasurementMeasurement MethodMethod Measurement method of taste sensors Measurement of Measurement of potential potential Vs of sample Re-measurement of The taste sensors evaluate two types of taste, namely initial Vr of reference solution (relative value measurement) potential Vr’ after light washing taste, which is the taste perceived when food first enters the mouth, and aftertaste, which is the persistent taste that remains in the mouth after the food has been swallowed. Using the potential of a reference solution* as zero, the difference in potential with the sample liquid is measured as the initial taste. The sensors are then lightly washed Vs-Vr=Relative value (initial taste) and the difference in potential with the reference solution Vr’-Vr=CPA value (aftertaste, richness) is measured as the aftertaste. Taste information *Reference solution: Almost completely tasteless solution containing 30 mM KCl Initial taste: Sourness, bitterness, astringency, umami, saltiness, sweetness and 0.3 mM tartaric acid. The Taste Sensing System uses it as a substitute for Aftertaste: Aftertaste from bitterness, aftertaste from astringency, umami richness human saliva. The taste information is an indication of taste obtained from the results measured by the taste sensors. The evaluation of many different tastes is possible by changing the settings of sensors. ManagementManagement SystemSystem throughthrough NetworksNetworks EasyEasy OperationOperation viavia TouchTouch PanelPanel The TS-5000Z instruments and PC terminals form a network The touch panel provided with via a management server. the TS-5000Z instrument employs Users can make various settings, such as measurement methods, embedded Linux for the OS. By from the management server. setting the measurement methods When the measurement methods are transferred to a TS-5000Z beforehand on the management instrument, the instrument performs measurements according server, measurements can be to these methods, and the measurement data are saved to the performed simply through the database on the management server. touch panel. This saves space, since no PC and peripherals such Analysis of measurement data is performed from a PC terminal, as a keyboard and mouse are required. by accessing the database on the management server via the network. The analysis results and graphs can be saved as files VariousVarious GraphingGraphing FFunctionsunctions and edited on the PC terminal. The taste sensing system network is formed in this way with The analysis application provides eight graphing functions. the management server as its core. By using different graphs according to the purpose, measurement results can be displayed in an easy-to-understand manner. These Management server TS-5000Z PC instrument terminal graphing functions can also be used for presentation materials. Radar chart Three dimensional scatter plot Transfer of measurement methods Specification of analysis method Transfer of measurement data DatabaseDatabase Transfer of analysis results MeasurementMeasurement settingssettings TS-5000Z instrument MeasurementMeasurement datadata AnalysisAnalysis logslogs PC RegistrationRegistration ofof allall informationinformation terminal TS-5000Z Management server PC PC terminal for analysis* OS : Embedded Linux OS : Linux OS : Windows Performing of measurement Setting of measurement methods Analysis Saving of measurement methods Management of users Data editing Adjustment of information Storage of data (database) in instrument Array of analysis software *Optional PC terminal for Monitoring of transient response analysis is required. measurement of TS-5000Z FoodFood SSampleample EExamplesxamples Beer map Taste trends for instant soups of various Miso classification (aftertaste from bitterness and sourness) companies based on umami and saltiness 2 4 14 DraftOne Beer Umami Bitterness Low-malt beer 1.5 Red miso I 12 Third Beers 2 1 Company A Mixed miso E Red miso G 10 Red miso H Magnum Dry 0.5 Nodogoshi (Nama) Enjyuku -0.5 0.5 1 1.5 2 8 MMixedixed mmisoiso D Gokuuma Gubinama Zeitaku Biyori -1 -0.50.5 1 1.5 2 Mixed miso F Saltiness -2 Sourness 6 Company D White miso C Asahi Super Dry -0.5 Red miso 4 Shizuku (Nama) Umami richness Mixed miso -1 -4 White miso Company B Company D 2 Budweiser Malt’s Kirin Lager White miso B -1.5 -6 19 20 21 22 23 24 25 -2 Distribution of red miso and white miso, White miso A -2 Ebisu Beer -8 and their intermediate product, mixed miso -2.5 Taste trend of each company can be estimated -4 Aftertaste from bitterness In-house data Data source:Taste & Aroma Strategic Research Institute (Japan) Data source:Taste & Aroma Strategic Research Institute (Japan) Other Measurement Examples Wine, Beer, Tea, Coffee, Soup, Soy sauce, Beef, Rice, Drug (To measure solid foods, mixing the foods with pure water is necessary.) SpecificationsSpecifications ofof TasteTaste SSensingensing SSystemystem TTS-5000ZS-5000Z Name Item Specifications Instrument Number of measurement samples 14 samples max. (depends on measurement procedure) Measurement sample volume 35 to 70 ml (depends on the nature of measurement sample) Dimensions (W x D x H) / Weight 470 mm x 530 mm x 510 mm / 26 kg Touch panel CPU / Memory capacity SH7727 / 64 MB OS (embedded) SuperH Linux Simple Web server thttpd Taste sensor Response mechanism Membrane potential measurement Sensor type Artificial lipid membrane Measurement object Drinks, solids, drugs, etc. (in case of solids, preliminary liquefaction is required) Ceramic reference electrode Liquid junction Single junction through ceramic Temperature sensor Response mechanism Impedance measurement using platinum resistance thermometer (Pt1000) Management server PC CPU / Hard disk / Memory capacity Pentium 4, 2.0 GHz or higher / 160 GB or more / 1 GB or more OS Red Hat Enterprise Linux ES 3 DBMS PostgreSQL8 Web server apache2 + Tomcat Analysis application Analysis functions Data search, data processing function, correction processing (5 types), statistical analysis, multiple regression analysis, principal component analysis, graphing tools (8 types), macro function, etc. *Windows PC for analysis application is required for analysis PC. For details, please refer to your distributor. Intelligent Sensor Technology, Inc. 5-1-1 Onna, Atsugi-shi, Kanagawa-Pref., Japan 243-0032 Prof. Toko's Laboratory Tel : 046-296-6609 Fax : 046-225-7933 URL : http://ultrabio.ed.kyushu-u.ac.jp/tope.htm E-mail : [email protected] URL : http://www.insent.co.jp/english/index.htm The specifications and appearance of this product are subject to change without notice for product improvement purposes. No part of this document may be reproduced without prior consent from Intelligent Sensor Technology, Inc. CAT.NO 0004-E-A-1 Produced May 1, 2008 ddc.
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