71F-2

V. SCHMITT¹, S. Isz², M. Garnier², G. Carayon², and G. Foster, Sr.³. (1) Alpha M.O.S America, 33 North River St., Hillsborough, NJ 08844, (2) Alpha M.O.S., 20 Avenue Didier daurat, Toulouse, 31400, France, (3) ALPHA MOS, ALPHA MOS America, 7502 Connelley Drive, Suite 110, Hanover, ND 21076

Ethnic tastes coming from Asia are more and more popular in the USA. Among traditional basic tastes (sweet, salty, acid, bitter, and umami), umami taste appears in many food sources (meats, mushrooms, cheese…) and is due to some nucleotides. Another Japanese gustatory feeling, kukomi, is used to describe a sensation/continuity in mouth and enhancement of taste. Kyowa Hakko Company has created "Kokumi C-P200," a seasoning ingredient designed to enhance kukomi sensation in soups, sauces, and ready-to-use meals. The ASTREE Electronic Tongue and sensory panel results are presented to prove the CP-200 kukomi effect in a food product. The ASTREE Electronic Tongue mimics the general human gustatory principle. ASTREE is a 7 electrochemical sensors array-based instrument. Partially and cross-selective sensors allow a global analysis. Results are processed with multivariate statistics to obtain a fingerprint of a complex chemical mixture. Curry sauce boiling increases the Kokumi taste. Curry sauces, boiled during various times with/without CP-200, are tested with sensory panels (on Kokumi, richness and durability of taste) and with the ASTREE instrument (on global taste). Sensory panels only taste curry sauces boiled for 30 min and 3 hr without CP-200 and for 30 min with CP-200. The results show that the addition of CP-200 increases all measured attributes as a product boiled for 3 hr. The ASTREE analyzes more samples: curry sauces boiled for 30 min, 1, 2, and 3 hr without CP-200, and for 30 min with CP-200. Addition of CP-200 increases the global taste as a product boiled between 2 and 3 hr. The efficiency of "Kokumi C-P200" seasoning product of Kyowa Hakko company has been demonstrated. As the ASTREE Analyzer provides a fast, objective and global taste measurement of food products, it allows it to analyze more potential formulations and improve the sensory evaluation and product development process.

Session 71F, Religious & Ethnic Foods: General
8:30 AM - 12:00 PM, Tuesday AM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana