Russian University of Economics scientists GV Plekhanov, together with scientists from ITMO University’s Information Chemistry Research and Training Center, developed an “electronic language” to predict the sweetness of food and search for new sweet molecules. This was reported to socialbites.ca at the Ministry of Science and Higher Education of the Russian Federation.
Today, tasters determine the sweetness of products. However, this approach is both expensive and time-consuming and requires a large number of specialists. In addition, it should be remembered that the individual abilities of each specialist depend on his mood, health and even the time of day, so the results of the examination may fluctuate.
An “electronic language” developed by scientists helps determine the amount and exact degree of sweetness of molecules in food and beverages, allowing an objective assessment of their taste.
The method of scientists is based on the electrochemical method of detecting molecules – the device is equipped with special sensors.
The results obtained may be useful for building a large database of sweet molecules, searching for new natural sweetener molecules not yet used in the food industry, and developing methods for their chemical synthesis.