方案摘要
方案下载| 应用领域 | 其他 |
| 检测样本 | 其他 |
| 检测项目 | |
| 参考标准 | GB NO |
A sweetness sensor with lipid/polymer membranes has been developed for evaluatingthe sweetness of sugars and sugar alcohols. Among the constituents of lipid/polymermembranes, gallic acid has been used as the main substance involved in sucrose responsein our group. In this study, as a step toward understanding the response mechanism ofthe sweetness sensor, functional groups of gallic acid, namely, carboxyl and hydroxylgroups, were focused on. Theresultsdemonstrated that the carboxyl group is essentialfor the sweetness sensor, whereas the hydroxyl group is not always necessary for thesucrose response. It was also revealed that the phosphate group may be a substitutefor the carboxyl group. Then, for one of the sensors with the highest response to a 300mM sucrose solution, named the sweetness sensor GL1, the basic characteristics suchas selectivity and correlation with sweetness were investigated. The behavior of GL1sensor outputs was relatively similar to the sweetness perception in humans.
文献贡献者
福建农林大学科研团队揭示铁观音风味物质空间分布研究最新成果
南京农业大学研发团队揭示白切鸡在口腔加工过程中感官指标变化规律
纹党参剂量对八宝茶品质的影响
相关产品
关注
拨打电话
留言咨询
