抄録
It is difficult to objectively evaluate organoleptic properties, even though these properties are useful to evaluate the fundamental quality of natural products. The development of the taste-sensing system solves the tasting problem. In this review, we introduce a measurement principle of the taste-sensing system and our studies of Kampo formulae, crude drugs and foods by using this system.
Kakkonto, one of the most popular Kampo formulae in Japan, is composed from seven crude drugs (Ephedra Herb, Pueraria Root, Cinnamon Bark, Peony Root, Glycyrrhiza, Jujube and Ginger). The taste evaluation of Kakkonto by this system resulted in Ephedra Herb showing a taste pattern very similar to that of Kakkonto. Also the Ephedra Herb had a Kakkonto-like taste based on the human gustatory sensation test. These findings indicate that the Ephedra Herb is the most important factor to determine the Kakkonto-like taste. In addition, we found that the Pueraria Root and Glycyrrhiza showed considerable umami and astringency, respectively, by this system. Therefore, it is assumed that the taste of Pueraria Root and Glycyrrhiza partially contribute to the Kakkonto taste.
Bupleurum Root and Sctellaria Root are the most popular crude drugs used for Kampo formulae such as Shosaikoto. We investigated the taste evaluation of cultivated and wild types of Bupleurum Root and Sctellaria Root by this system. As a result, the characteristic taste of Bupleurum Root is umami, which shows higher levels in the cultivated type than the wild type. Furthermore, this characteristic tends to be in Shosaikoto. Also the characteristic taste of Sctellaria Root is anionic bitterness, which shows a higher level in wild types than cultivated types. And this characteristic also tends to be in Shosaikoto.
In the course of our basic research into the raw material of health foods, we investigated the characteristic taste factors obtained from a profile analysis of Setsucha products. We examined the correlation between the taste and the amount of major components included in the water extract. As a result, the water extracts showed a large value of taste intensity for anionic bitterness and aftertaste of anionic bitterness, while these values varied among Setsucha products. In addition, strong correlations were observed between the intensity of anionic bitterness and aftertaste of anionic bitterness and the relative amount of the two major components. These results suggest that the results of the profiling analysis by the taste-sensing system greatly accounts for the component combination in the water extract of Setsucha products.
As describe above, the taste-sensing system clearly evaluates the taste of each substance and reveals the differences between each. Therefore, we believe that this system may offer a new future to the strategy of quality control for natural products.
