Discrimination of beer and estimation of beer foam with taste sensor

Munehiro Iwakura, Toshiaki Adachi, Kiyoshi Toko

Research output: Contribution to journalArticlepeer-review

Abstract

A multichannel taste sensor is composed of several kinds of lipid/polymer membranes for transforming information about substances producing taste to electric signals. The distinction of beer was tried using the taste sensor. A difference in the taste which varies in the raw material of beer and the method of manufacturer could be confirmed. Such expressions as "rich taste" and "sharp taste" were expressed using the taste map. Furthermore, the effect the foam of beer makes on the taste was examined, and it was shown that many bitter components were contained in the foam of beer.

Original languageEnglish
Pages (from-to)53-57
Number of pages5
JournalResearch Reports on Information Science and Electrical Engineering of Kyushu University
Volume7
Issue number1
Publication statusPublished - Mar 1 2002

All Science Journal Classification (ASJC) codes

  • Computer Science(all)
  • Electrical and Electronic Engineering

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