Standardization of strawberry sourness and sweetness intensities using a taste sensor system and an invariant taste standard solution

Abstract

Taste is an essential factor for evaluating the quality of agricultural products. However, it is usually difficult to compare data acquired at different times or by different people because there is no invariant reference and because the evaluation methods are largely subjective. Here, we addressed these problems by developing a method for standardizing strawberry sourness and sweetness intensities using a taste sensor approach with a taste standard solution composed of sour and sweet compounds. This standard solution allows highly efficient sensor measurements because it contains the standard compounds citric acid and sucrose. In addition, we found that polyphenol destabilized the sensor response for strawberry sweetness, and its removal from the sample by appropriate treatment with polyvinylpolypyrrolidone allowed stable evaluation of the sweetness intensity. The taste sensor data obtained using this method were in good agreement with the chemical analysis values related to human sensory evaluation.

Keywords: artificial standard solution; standardization; strawberry; taste sensor system.