Analysis of sake mash using multichannel taste sensor
Analysis of sake mash using multichannel taste sensor
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DOI：
10.1016/0922-338x(96)89153-7
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发表时间：
1996-01-01
期刊：
影响因子：
--
通讯作者：
Baba, S
中科院分区：
文献类型：
--
作者：
Arikawa, Y;Toko, K;Baba, S
采用多通道味觉传感系统，对清酒糖浆的可滴定酸度和酒精浓度进行了测定。膜对乙醇有正电响应，膜的电学响应与气相色谱测定清酒糟液的电学响应具有良好的一致性。认为这些反应是由阴离子活度系数的变化引起的。用带负电的膜电极测定了清酒糟液的可滴定酸度，因为膜的电响应与清酒的可滴定酸度有很强的相关性，结果与滴定测定值有很好的一致性，结合带正电的膜的电响应的多元回归分析，一致性略有增加。因此，该方法可用于清酒中乙醇浓度和可滴定酸度的测定。结果表明，该味觉传感器可用于清酒发酵过程中上述指标的监测。
The titrable acidity of and the ethanol concentration in sake mash were measured using a multichannel taste sensor system. A positively charged membrane responded to ethanol and the electric response of the membrane showed good agreement with those determined by gas chromatography in the measurement of sake mash. It was considered that the responses were induced by a change in the activity coefficient of anions. The titrable acidity of sake mash was measured using an electrode with a negatively charged membrane, because the electric response of the membrane showed a strong correlation with the titrable acidity of sake, The result showed good agreement with the value determind by titration, and the agreement was slightly increased by multiple regression together with the electric response of the positively charged membrane. Therefore, it is concluded that this method is useful for determination of the ethanol concentration in and the titrable acidity of sake mash. The results show that the taste sensor can be used for monitoring of those values in sake fermentation.