味センサを用いた緑茶の味の定量化

DOI Web Site Web Site 被引用文献29件 参考文献12件

書誌事項

タイトル別名
  • Quantification of Taste of Green Tea with Taste Sensor
  • ミセンサ オ モチイタ リョクチャ ノ アジ ノ テイリョウカ

この論文をさがす

説明

We have developed a multichannel taste sensor with artifical lipid membranes and have applied it to quantification of taste of green tea. We used multiple regression analysis and found high correlations of outputs of the taste sensor with the results of sensory test (taste, flavor and color) and chemical analyses (amino acids and tannin that are main taste substances in green tea). It is concluded that the taste sensor has a potential for quantification of taste of green tea. The taste sensor responds not only to amino acids and tannin, but also to many other taste substances, and hence it contains much more taste information than conventional chemical analyses.

収録刊行物

被引用文献 (29)*注記

もっと見る

参考文献 (12)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ