Highly sensitive detection of aftertaste in beer using taste sensor

Toshiaki Adachi, Kiyoshi Toko

Research output: Contribution to journalArticle

Abstract

Taste can be measured using a taste sensor, which shows different electrical patterns for each food and beverage e.g., beer, coffee, miso (soybean paste), soy sauce, mineral water and so on. The taste sensor is constructed of lipid membranes, which imitate lipid bilayer of biomembranes and have a unique electrochemical characteristic. The taste sensor can detect taste in a manner similar to human gustory sensation. The purpose of this study is to detect the differences of aftertaste in beer of the same brand. The estimation of the intensity of aftertaste using regression analysis was fairly well. The taste sensor also discriminated the taste of beer for long-term measurements of beer.

Original languageEnglish
Pages (from-to)129-130
Number of pages2
JournalResearch Reports on Information Science and Electrical Engineering of Kyushu University
Volume6
Issue number1
Publication statusPublished - Jan 1 2001

Fingerprint

Beer
Sensors
Coffee
Lipid bilayers
Beverages
Regression analysis
Minerals
Water

All Science Journal Classification (ASJC) codes

  • Computer Science(all)
  • Electrical and Electronic Engineering

Cite this

Highly sensitive detection of aftertaste in beer using taste sensor. / Adachi, Toshiaki; Toko, Kiyoshi.

In: Research Reports on Information Science and Electrical Engineering of Kyushu University, Vol. 6, No. 1, 01.01.2001, p. 129-130.

Research output: Contribution to journalArticle

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