Quantification of Taste of Green Tea with Taste Sensor
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- Ikezaki Hidekazu
- Anritsu Corporation Kyushu University
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- Taniguchi Akira
- Anritsu Corporation
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- Toko Kiyoshi
- Kyushu University
Bibliographic Information
- Other Title
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- 味センサを用いた緑茶の味の定量化
- ミセンサ オ モチイタ リョクチャ ノ アジ ノ テイリョウカ
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Abstract
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.
Journal
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- IEEJ Transactions on Sensors and Micromachines
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IEEJ Transactions on Sensors and Micromachines 117 (9), 465-470, 1997
The Institute of Electrical Engineers of Japan
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Details 詳細情報について
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- CRID
- 1390001204461564416
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- NII Article ID
- 10004832522
- 10003522009
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- NII Book ID
- AN1052634X
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- ISSN
- 13475525
- 13418939
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- NDL BIB ID
- 4275515
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed