Detecting the Bitterness of Milk-Protein-Derived Peptides Using an Electronic Tongue

Bitterness is a considerable limiting factor for the application of bioactive peptides in food industry. The objective this study was to compare level bitterness milk-protein-derived using an electronic tongue (E-tongue). Liquid milk protein concentrate (LMPC) prepared from ultra-heat-treated skimmed cow’s milk. It initially hydrolyzed with different concentrations trypsin, namely, 0.008 g·L−1, 0.016 g·L−1 and 0.032 g·L−1. In later exercise, tryptic-hydrolyzed LMPC (LMPC-T) further Lactobacillus bulgaricus Streptococcus thermophilus. effect glucose microbial hydrolysis studied. evaluated respect quinine, standard bittering agent. after LMPC-T (LMPC-T-F LMPC-T-FG) potentiometric E-tongue equipped sensor array that had seven chemically modified field-effect transistor sensors. results measurements were principal component analysis (PCA), subsequently, classification models built linear discriminant (LDA) method. LMPC-T-F LMPC-T-FG increased increase concentration trypsin. reduced compared LMPC-T-F. potential model solution quinine shown follow peptides.