Taste Sensing System and Coffee Application
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1 Taste Sensing System and Coffee Application Intelligent Sensor Technology, Inc. U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
2 Concept of Taste Sensing System Living organism Receptors Receptors Tastants Lipid bilayer Touch Taste Smell Hearing Brain Taste Sensor Sourness Electric signal Artificial lipid membrane Taste substances are received at taste receptors and change a membrane potential. The electric signal transfers to brain and recognizes as a taste. Taste sensor Tastants Vision Human Sweetness Computer Artificial taste receptors composed of lipids and polymers receive taste substances and change its membrane potential. Each sensor was designed to have high selectivity for each basic taste, and the electric signal is analyzed by computer. U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
3 Taste Sensing System Multichannel sensors detect various taste Autosampler Arm with taste sensors automatically moves to a sample. Pin jack terminal Sensor probe Artificial lipid membrane Ag/AgCl electrode Inner solution Taste Sensing System: n the same sensitivity as human threshold n high selectivity for each basic taste n interaction among taste substances n digitization of taste information n koku, sharpness and aftertaste U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
4 Measurement Timeline Sensor output (mv) Vs Vr Vr ) Reference solution 3 mm KCl +.3 mm tartaric acid 2) Sample Baseline Vs Vr = Initial tastes Vr Vr = aftertaste 3) Rinsing with reference solution 4) Reference solution 5) Rinsing with alcoholic solution Measuring order ) Reference solution 2) Sample 3), 4) Rinsing with reference solution 5) Rinsing with alcoholic solution Hydrophobic molecules such as bitter and astringent compounds Hydrophilic molecules such as salty and sour substances 4 U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
5 Digitalization of Taste 25 Scale of taste Weber-Fechner s law describes the human perception of various stimuli. Responses in the gustatory receptors of many animals increase linearly with the logarithmic concentration of the solution. 2% 2% log.2 (concentration) scale : difference in concentration by a factor of.2 (=.2 ) 4 scale : difference of concentration by a factor of 2 (=.2 4 ) 2.5 scale : difference of concentration by about a factor of 25 scale : difference of concentration by about a factor of U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
6 Taste Qualities Available From The Taste Sensor : Coffee Sample Sensor Initial taste Coffee taste Aftertaste (AAE) not so often used in coffee assessment (CT) Body NA Sourness(CA) Acidity good index for coffee NA (C) Initial taste good index for coffee Aftertaste lasting taste, richness (AE) Initial taste Aftertaste Green : blended membrane, Red: positively charged membrane U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
7 Sample Preparation of Ground Coffee ) Grinding coffee beans in a coffee mill. 2) Put 7 g of ground coffee into a beaker. 3) Pour 3 g of hot water into the beaker. 4) Wait seconds. 5) Stir gently with a spoon for 5 rotations. 6) Wait 4 minutes. 7) Filter with filter paper and allow to cool in an iced water bath. 8) Measure the sample at room temperature. U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
8 How to interpret the result Acidity Acidity Richness Richness Coffee body Coffee body Brazil Colombia EX coffee coffee coffee body U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
9 Coffee By adding milk, bitter was masked and increased richness. Coffee:7 Milk:3 Richness Coffee:5 Milk:5 Coffee with milk Coffee:3 Milk:7 U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
10 Optimization of coffee taste and price Development efficiency and cost reduction Taste database with taste sensing system () Coffee beans price and taste data (2) Target product and taste (3) Calculation of minimal cost % cost reduction on average Reduction of the number of beans Biochemical Sensors edited by K. Toko, Pan Stanford Publishing (23) Science and Technology to Produce Deliciousness of Foods/Medicines and Ensure the Safety (22) CMC Publishing U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
11 Blending Coffee with Optimization Software Targeting Blue Mountain coffee Acidity Blue Mountain No. (L:2) Colombia (EXC) (L:8.5) Brazil No.2 (L:8.5) Brazil No.2 (L:2) Brazil No.2 (L:2) Blended L value Bleded ratio (%) Colombia Brazil Brazil Brazil Colombia (EXC) (L:8.5) Sourness (acidity) 2 - Brazil No.2 (L:8.5) Sourness (acidity) 2 - Target Sourness (acidity) 2 - Brazil No.2 (L:2) Brazil No.2 (L:2) Final result Sourness (acidity) 2 - Sourness (acidity) 2 - Blended Sourness (acidity) 2 - U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
12 U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
13 U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
14 Canned Coffee Taste Profile BOSS BLACK GEORGIA EMERARUDMOUNTAIN BLACK GEORGIA EUROPEAN SEVEN Premium GEORGIA BLACK FIRE BLACK FIRE Fresh Bean % BLACK UCC BLACK POKKA BLACK TULLY S BLACK TOPVALU Black Coffee TOPVALU Fair Trade Black Coffee TOPVALU SELECT Black Coffee U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
15 Difference in Paper Filter <Standard filter> Acidity <Waved filter> Acidity Richness Richness Coffee body 63(st.) W(Gst.) Coffee body Same coffee Same paper material Brewed with KW2 Paper filters were provided by Kalita Co., Ltd. U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
16 Roasting Degree Lighter Coffee Beans and Roasting Degree 6 Darker Cooperated with UNIMAT PRECIOUS Co.,Ltd. U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
17 Roasting Degree Lighter Coffee Beans and Roasting Degree Darker Cooperated with UNIMAT PRECIOUS Co.,Ltd. 7 U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
18 U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
19 UCC-8 UCC-6 UCC UCC UCC- Comparison from the average of all results U.S. Distribution & Service Coffee Laboratory 589 Rappahannock Drive White Stone Va TEL (84) 38686
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