Relationship between Evaluation of Taste Sensing System and Component Analysis in Sugar Products
Brown sugar and black sugar (Kokuto) are increasingly popular ingredients of processed foods around the world. Classification of their taste quality through instrumental analysis can help us devise better food products. The feasibility of such statistical classification was assessed using 95 sugar p...
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| Veröffentlicht in: | FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020, Vol.26(4), pp.479-486 |
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| container_title | FOOD SCIENCE AND TECHNOLOGY RESEARCH |
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| creator | Fujii, Sayoko Nagai, Yukie Hirata, Akio |
| description | Brown sugar and black sugar (Kokuto) are increasingly popular ingredients of processed foods around the world. Classification of their taste quality through instrumental analysis can help us devise better food products. The feasibility of such statistical classification was assessed using 95 sugar products from Japan and elsewhere by evaluating their taste information values obtained with a taste sensor. Subsequent principal component analysis and cluster analysis divided the sugar products into three groups. The Kokuto taste index proposed previously and PC1 scores from the principal component analysis of taste information values matched almost perfectly. Strong correlations were noted with polyphenol content and color (an absolute coefficient of at least 0.74). Such instrumental analysis enables comparison of multiple sugar products at a time as well as comparison with products sold in the past, and thereby holds promise for further development of new brown sugar and syrup products. |
| doi_str_mv | 10.3136/fstr.26.479 |
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Classification of their taste quality through instrumental analysis can help us devise better food products. The feasibility of such statistical classification was assessed using 95 sugar products from Japan and elsewhere by evaluating their taste information values obtained with a taste sensor. Subsequent principal component analysis and cluster analysis divided the sugar products into three groups. The Kokuto taste index proposed previously and PC1 scores from the principal component analysis of taste information values matched almost perfectly. Strong correlations were noted with polyphenol content and color (an absolute coefficient of at least 0.74). 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Such instrumental analysis enables comparison of multiple sugar products at a time as well as comparison with products sold in the past, and thereby holds promise for further development of new brown sugar and syrup products.</description><subject>Classification</subject><subject>Cluster analysis</subject><subject>Color matching</subject><subject>Evaluation</subject><subject>Food processing</subject><subject>mineral</subject><subject>non-centrifugal sugar</subject><subject>Principal components analysis</subject><subject>Processed foods</subject><subject>sensory testing</subject><subject>Sugar</subject><subject>Syrup</subject><subject>Syrups</subject><subject>Taste</subject><subject>taste sensing system</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNpFUMtq3DAUNaWBpklX-QFBl8UTvSzLm0IY0jQQaOmka-Vaj4kGW5pKcsr8fZVOSDb3ee45l9M0FwSvGGHi0uWSVlSseD-8a06JlKRlg-Tva804b4XA4kPzMecdxqQbJD1tHn7ZCYqPIT_6PRpt-WttQNdPMC3_xyg6dA-5WLSxIfuwRZtD7WYEwaB1nPcx2FDQVYDpkH1GPqDNsoWEfqZoFl3yeXPiYMr200s-a35_u75ff2_vftzcrq_uWt1JXloKYmRCam0kjML11GhXe2465nTntCSjxpiDxZT31hDDgYu-I06M0BHg7Kz5fOTdp_hnsbmoXVxSfSsryqsfA2cdqagvR5ROMedkndonP0M6KILVs4Xq2UJFhaonFX1zRM_WeA1TDJMP9o3YzdzFaKoCplhhTAXmNTGF63UNUrAB93hglenrkWmXC2ztqyqk4vVk31RfpF8X-hGSsoH9A7kck4Y</recordid><startdate>20200101</startdate><enddate>20200101</enddate><creator>Fujii, Sayoko</creator><creator>Nagai, Yukie</creator><creator>Hirata, Akio</creator><general>Japanese Society for Food Science and Technology</general><general>The Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>20200101</creationdate><title>Relationship between Evaluation of Taste Sensing System and Component Analysis in Sugar Products</title><author>Fujii, Sayoko ; Nagai, Yukie ; Hirata, Akio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c584t-2a6b368ccd8ab6f72dcf3684d53fc5fc81bc004ae0247ed1d4a46751f6ba51a43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Classification</topic><topic>Cluster analysis</topic><topic>Color matching</topic><topic>Evaluation</topic><topic>Food processing</topic><topic>mineral</topic><topic>non-centrifugal sugar</topic><topic>Principal components analysis</topic><topic>Processed foods</topic><topic>sensory testing</topic><topic>Sugar</topic><topic>Syrup</topic><topic>Syrups</topic><topic>Taste</topic><topic>taste sensing system</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fujii, Sayoko</creatorcontrib><creatorcontrib>Nagai, Yukie</creatorcontrib><creatorcontrib>Hirata, Akio</creatorcontrib><creatorcontrib>Research and Development Division</creatorcontrib><creatorcontrib>Mitsui Sugar Co</creatorcontrib><creatorcontrib>Research Section</creatorcontrib><creatorcontrib>Ltd</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fujii, Sayoko</au><au>Nagai, Yukie</au><au>Hirata, Akio</au><aucorp>Research and Development Division</aucorp><aucorp>Mitsui Sugar Co</aucorp><aucorp>Research Section</aucorp><aucorp>Ltd</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Relationship between Evaluation of Taste Sensing System and Component Analysis in Sugar Products</atitle><jtitle>FOOD SCIENCE AND TECHNOLOGY RESEARCH</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2020-01-01</date><risdate>2020</risdate><volume>26</volume><issue>4</issue><spage>479</spage><epage>486</epage><pages>479-486</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>Brown sugar and black sugar (Kokuto) are increasingly popular ingredients of processed foods around the world. 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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Free Full-Text Journals in Chemistry |
| subjects | Classification Cluster analysis Color matching Evaluation Food processing mineral non-centrifugal sugar Principal components analysis Processed foods sensory testing Sugar Syrup Syrups Taste taste sensing system |
| title | Relationship between Evaluation of Taste Sensing System and Component Analysis in Sugar Products |
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