Quantification of Taste of Green Tea with Taste Sensor
Quantification of Taste of Green Tea with Taste Sensor
复制标题
用味觉传感器量化绿茶的味道
DOI：
10.1541/ieejsmas.117.465
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发表时间：
1996
影响因子：
--
通讯作者：
K. Toko
中科院分区：
文献类型：
--
作者：
H. Ikezaki;A. Taniguchi;K. Toko
我们开发了一种带有人工脂质膜的多通道味道传感器，并将其应用于绿茶味道的量化。我们使用多元回归分析，发现味道传感器的输出与感官测试（味道、风味和颜色）和化学分析（绿茶中主要味道物质氨基酸和单宁）的结果高度相关。结论是味道传感器具有量化绿茶味道的潜力。味道传感器不仅对氨基酸和单宁有反应，而且对许多其他味道物质也有反应，因此它比传统的化学分析包含更多的味道信息。
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.