An interlaboratory study on the evaluation methods of astringent and umami taste intensities of Japanese leaf-type green tea using a taste sensor system was performed. Repeatability and reproducibility were calculated based on data from eight laboratories. When the sensor output difference between two standard substance solutions whose concentrations were 1.44-fold different was set as one unit in the evaluation scale for taste intensity, maximum reproducibility tolerances did not exceed one unit on this scale.
"},{"@language":"ja","@value":"味覚センサ装置を用いたリーフ緑茶の渋味強度とうま味強度測定法について，室間共同試験を行った．8試験室のデータより，併行標準偏差および室間再現標準偏差を算出した．味強度の評価に用いるスケールの一目盛りを，1.44倍の濃度差を持つ2つの標準物質溶液に対するセンサ出力値の差と設定すると，本試験で観測された最大の室間再現許容差は，この一目盛りを超えることはなかった．
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