Taste Sensing System을 이용한 밥맛 측정

This study was conducted to evaluate the taste of cooked rice with taste sensing system. TS-5000Z with a sensing unit were examined with 6 rice cultivars (Chucheong, Daecheong, Dasan, Gopum, Hanareum, and Samkwang) having different eating quality. The taste sensing system consists of artificial lipid membrane sensor probes of sourness, acidic bitterness, astringency, umami, saltiness, and sweetness (CA0, C00, AE1, AAE, CT0, and GL1, respectively). The 6 rice cultivars were categorized with 3 groups (good taste, moderate taste, bad taste) through sensory evaluation by trained panels. Taste sensing tests showed that the higher acceptability of taste sensory evaluation in bitterness, umami, and sweetness on cooked rice. Based on these results, taste sensing system could be applied to establishment of taste sensory evaluation for cooked rice cultivars.