Abstract
Tastes of shoyu (soy sauce) were investigated using the taste sensor with lipid/polymer membranes. Stable measurements were made by synthesizing a standard solution for shoyu. Twenty five kinds of shoyu were measured with the sensor, but classification to conventional three groups, i.e., koikuchi, usukuchi and sashimi, could not be made. On the other hand, it was found that tastes of three types of shoyu, which were produced in the same manufacturer, resembled each other. The similarity of shoyu in the same manufacturer was also confirmed by an amino acid analysis and a sensory test. The taste sensor will contribute to automated shoyu brewing.
| Original language | English |
|---|---|
| Pages (from-to) | 615-622 |
| Number of pages | 8 |
| Journal | Nippon Shokuhin Kagaku Kogaku Kaishi |
| Volume | 44 |
| Issue number | 9 |
| DOIs | |
| Publication status | Published - Jan 1 1997 |
Fingerprint
All Science Journal Classification (ASJC) codes
- Food Science
Cite this
Measurements of shoyu (soy sauce) with multichannel taste sensor. / Iiyama, Satoru; Ikeda, Tomohiro; Toko, Kiyoshi; Yahiro, Miki.
In: Nippon Shokuhin Kagaku Kogaku Kaishi, Vol. 44, No. 9, 01.01.1997, p. 615-622.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Measurements of shoyu (soy sauce) with multichannel taste sensor
AU - Iiyama, Satoru
AU - Ikeda, Tomohiro
AU - Toko, Kiyoshi
AU - Yahiro, Miki
PY - 1997/1/1
Y1 - 1997/1/1
N2 - Tastes of shoyu (soy sauce) were investigated using the taste sensor with lipid/polymer membranes. Stable measurements were made by synthesizing a standard solution for shoyu. Twenty five kinds of shoyu were measured with the sensor, but classification to conventional three groups, i.e., koikuchi, usukuchi and sashimi, could not be made. On the other hand, it was found that tastes of three types of shoyu, which were produced in the same manufacturer, resembled each other. The similarity of shoyu in the same manufacturer was also confirmed by an amino acid analysis and a sensory test. The taste sensor will contribute to automated shoyu brewing.
AB - Tastes of shoyu (soy sauce) were investigated using the taste sensor with lipid/polymer membranes. Stable measurements were made by synthesizing a standard solution for shoyu. Twenty five kinds of shoyu were measured with the sensor, but classification to conventional three groups, i.e., koikuchi, usukuchi and sashimi, could not be made. On the other hand, it was found that tastes of three types of shoyu, which were produced in the same manufacturer, resembled each other. The similarity of shoyu in the same manufacturer was also confirmed by an amino acid analysis and a sensory test. The taste sensor will contribute to automated shoyu brewing.
UR - http://www.scopus.com/inward/record.url?scp=0042586452&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0042586452&partnerID=8YFLogxK
U2 - 10.3136/nskkk.44.615
DO - 10.3136/nskkk.44.615
M3 - Article
AN - SCOPUS:0042586452
VL - 44
SP - 615
EP - 622
JO - Nippon Shokuhin Kagaku Kogaku Kaishi
JF - Nippon Shokuhin Kagaku Kogaku Kaishi
SN - 1341-027X
IS - 9
ER -