In recent years, various foods have been scientifically characterized by taste recognition devices, referred to as a “taste sensor”. Taste Sensing System (TS-5000Z) with multielectrode taste sensors have a mechanism similar to the sensory cells in the taste buds and can quantify the taste of various foods including Udondashi and soy sauce. Therefore, in this study we clarified the characteristics of commercial seasonings using the taste sensor and investigated the effects of food additives and raw materials on the taste response. Products on the market, “Ginger soy sauce” (A, B, C, D) and “Shirodashi”(E, F, G, H, I), were obtained from 4 food companies, respectively. As compared with “soy sauce” which is the raw material in Ginger soy sauce (A), “Ginger soy sauce” (C, D) had a response of 5 ~ 10 times or more bitter stimulus and general bitterness, and a decrease in sourness was observed. However, “Ginger soy sauce” (A, B) did not see these peaks. The presence of these peaks was consistent with the presence of vitamin B1 supplementation. Shirodashi (F, G, H, I) showed a high response to sourness and astringent stimuli, and a low saltiness. In addition, Shirodashi (I) showed peaks characteristic of bitter stimulus and general bitterness, which coincided with the supplementation of vitamin B1. When thiamin sodium lauryl sulfate was added as vitamin B1 to “condensate Udon dashi”, the taste response of bitter stimulus, astringent stimulus, astringency, and umami richness increased, but the sourness decreased. These taste responses were consistent with the taste response patterns of commercial Ginger soy sauce and Shirodashi supplemented with vitamin B1. In addition, when shiroshoyu (white soy sauce) was added to “additive-free Shirodashi” (E), the sourness response increased while the saltiness decreased. These responses coincided with the peaks of commercial Shirodashi mixed with soy sauce (F, G) and shiroshoyu (white soy sauce) (H, I). From these findings, taste responses by the taste sensor are a useful means for adjusting the taste of the food when food additives are used.
