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＜departmental bulletin paper＞
NIR Spectroscopic Study of the Effect of Taste Substances on Lipids

Creator
Creator Name
Chibvongodze, Hardwell
チブォンゴゼ, ハドウェル
Affiliation
Affiliation Name
Department of Electronic Device Engineering, Graduate School of Information Science and Electrical Engineering, Kyushu University : Graduate Student
九州大学大学院システム情報科学研究科電子デバイス工学専攻 : 大学院生
Creator Name
Matsuno, Tetsuya
松野, 哲也
マツノ, テツヤ
Affiliation
Affiliation Name
Ariake National College of Technology
有明工業高等専門学校
Creator Name
Nagamori, Tomomi
永守, 知見
ナガモリ, トモミ
Affiliation
Affiliation Name
Ariake National College of Technology
有明工業高等専門学校
Creator Name
Hayashi, Kenshi
林, 健司
ハヤシ, ケンシ
Affiliation
Affiliation Name
Department of Electronic Device Engineering, Graduate School of Information Science and Electrical Engineering, Kyushu University
九州大学大学院システム情報科学研究科電子デバイス工学専攻
Creator Name
Toko, Kiyoshi
都甲, 潔
トコウ, キヨシ
Affiliation
Affiliation Name
Department of Electronic Device Engineering, Faculty of Information Science and Electrical Engineering, Kyushu University
九州大学大学院システム情報科学研究科電子デバイス工学専攻
Language
English
Publisher
九州大学大学院システム情報科学研究科
Graduate School of Information Science and Electrical Engineering, Kyushu University
Date
1999-03-26
Source Title
Research reports on information science and electrical engineering of Kyushu University
Vol
4
Issue
1
First Page
37
Last Page
41
Publication Type
Version of Record
Access Rights
open access
JaLC DOI
https://doi.org/10.15017/1498418
Related DOI
https://portal.isee.kyushu-u.ac.jp/
Related URI
https://portal.isee.kyushu-u.ac.jp/
Relation
https://portal.isee.kyushu-u.ac.jp/
Abstract The effect of basic taste substances on lipids is investigated by mixing lipids, lecithin and DPPC (dipalmitoyl phosphatidylcholine), with five basic taste substance solutions at different concentrati...ons and measuring their near infrared radiation (NIR) absorbance. On adding a taste solution to lecithin, second derivatives of the original curves revealed that certain peaks were slightly shifted. Out of the five taste substances (quinine, sucrose, NaCl, HCl and MSG) used, only sucrose maintained the transition temperature of hydrated DPPC.show more

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Details

PISSN
1342-3819
EISSN
2188-0891
NCID
AN10569524
Record ID
1498418
Peer-Reviewed
Refereed
Subject Terms
Near Infrared Radiation
NIR
Taste substance
Lipid
Phase transition
Peak shift
Created Date 2015.04.17
Modified Date 2020.11.27

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