Analysis of Taste Qualities and Ingredients of Beer by Taste Sensing System

Shu Ezaki, Toshihiko Yuki, Kiyoshi Toko, Yasuhiro Tsuda, Kazuo Nakatani

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The taste of beer was measured using a taste sensing system with eight kinds of lipid membrane. The output from the sensor has high discriminating power and high correlation with taste substances in beer and sensory test by human. The estimation of the concentration of taste substances by multiple regression analysis was fairly well. The taste sensor also well estimated the result of sensory test of many keywords concerning beer taste.

Original languageEnglish
Pages (from-to)449-455
Number of pages7
JournalIEEJ Transactions on Sensors and Micromachines
Volume117
Issue number9
DOIs
Publication statusPublished - Jan 1 1997

    Fingerprint

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

Cite this