マルチチャネル味覚センサを用いた醤油の味の評価

DOI Web Site 被引用文献11件 参考文献19件

書誌事項

タイトル別名
  • Measurements of Shoyu (Soy Sauce) with Multichannel Taste Sensor.
  • マルチチャネル ミカク センサ オ モチイタ ショウユ ノ アジ ノ ヒョウカ

この論文をさがす

抄録

Tastes of shoyu (soy sauce) were investigated using the taste sensor with lipid/polymer membranes. Stable measurements were made by synthesizing a standard solution for shoyu. Twenty five kinds of shoyu were measured with the sensor, but classification to conventional three groups, i.e., koikuchi, usukuchi and sashimi, could not be made. On the other hand, it was found that tastes of three types of shoyu, which were produced in the same manufacturer, resembled each other. The similarity of shoyu in the same manufacturer was also confirmed by an amino acid analysis and a sensory test. The taste sensor will contribute to automated shoyu brewing.

収録刊行物

被引用文献 (11)*注記

もっと見る

参考文献 (19)*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