ArticleFood chemistry: X2023
Application of electronic tongue in umami detection and soy sauce refining process.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Taste characterization of okara and okara-derived substrates fermented byFood chemistry: X · 2026Article
- Quality properties of fermented butter using extract solution from Korean traditional fermented pastes.Food science of animal resources · 2026Article
- Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations.Food science & nutrition · 2026Article
- The Effect of Transglutaminase and Protease A2SD on Sensory Characters and Physical-Chemical Properties of Soy Sauce.Foods (Basel, Switzerland) · 2026Article
- Preparation, identification and molecular characterization of umami peptides from skipjack tuna meat: Insights from sensory evaluation and molecular dynamics simulations.Food chemistry: X · 2026Article
- Taste properties and mechanism of umami peptides from bay scallop (Current research in food science · 2026Article
- Multivariate Analysis of Key Taste Compounds in Soy Sauce and Model Construction for Its Saltiness Intensity.Foods (Basel, Switzerland) · 2025Article
- Discovery of novel umami-enhancing peptides inFood chemistry: X · 2025Article
- Yeast Culture Supplementation Improves Meat Quality by Enhancing Immune Response and Purine Metabolism of Small-Tail Han Sheep (International journal of molecular sciences · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The article systematically investigated the response behaviors of lipid-film equipped umami taste sensor to various umami compounds, including typical umami substances (umami amino acids, GMP, IMP, disodium succinate) and novel umami chemicals (umami peptide and Amadori rearrangement product of umami amino acid). The umami taste sensor has great specificity to all umami substances. Relationships between output values and concentrations of umami substances in certain ranges were consistent with Weber-Fechner law. The umami synergistic effect detected by the sensor was in great agreement with human sensory results as well, fitting logarithm model. Moreover, the taste profile mixing model of raw soy sauce was established using five different taste sensors and principal component analysis, realizing the simplification of soy sauce blending and acceleration of the soy sauce refining process. Thus, flexible design of the experimental procedure and multi-analysis of the sensor data is essential.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.