Discrimination of the Taste of Rice with a Multichannel Taste Sensor

Miki Yahiro, Kiyoshi Toko, Satoru Iiyama

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The eating quality of rice is evaluated by six attributes such as appearance, flavor, stickiness, hardness, taste and overall judgement. Taste can be measured with a multichannel taste sensor which uses lipid membranes as the receptor part. The sensor responds to each food by changes in the electric potentials from eight kinds of lipid membranes. In this paper, we investigated the taste of rice with a multichannel taste sensor. Four kinds of foreign cultivated rices and six brands of domestic rices (Koshihikan, whose producing district differed from each other) were used as samples. Following results were obtained. Each type of rice was distinguished by output patterns of eight electric potentials in the taste sensor.2) Using principal component analysis applied to these data, rices were clearly classified into two groups of domestic and foreign ones, whereas rice produced in Australia was close to domestic rices. Sensory evaluations of cooked rices were made, and the result was found to correlate with outputs of the taste sensor. 4) Fresh rice was distinguished from rice, which was stored for one month in sunshine, using the taste sensor.

Original languageEnglish
Pages (from-to)187-194
Number of pages8
JournalIEEJ Transactions on Sensors and Micromachines
Volume117
Issue number4
DOIs
Publication statusPublished - Jan 1 1997

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

Fingerprint Dive into the research topics of 'Discrimination of the Taste of Rice with a Multichannel Taste Sensor'. Together they form a unique fingerprint.

  • Cite this