Measurements of soy sauce using taste sensor

Satoru Iiyama, Miki Yahiro, Kiyoshi Toko

Research output: Contribution to journalConference articlepeer-review

37 Citations (Scopus)

Abstract

The taste of soy sauce was studied using a taste sensor with lipid membranes. Stable measurements were made by synthesizing a standard solution for soy sauce. Twenty-five kinds of soy sauce were clearly distinguished with the sensor, but classification into three conventional groups, i.e., koikuchi (high amino acid, low NaCl), usukuchi (low amino acid, high NaCl) and sashimi, could not be made. Contrary to this, it was found that the tastes of three types of soy sauce, which were produced by the same manufacturer, resembled each other. The similarity of soy sauce by the same manufacturer was also confirmed by amino acid analysis and a sensory test. The taste sensor will contribute to automated soy sauce brewing.

Original languageEnglish
Pages (from-to)205-206
Number of pages2
JournalSensors and Actuators, B: Chemical
Volume66
Issue number1
DOIs
Publication statusPublished - Jul 25 2000
EventIMCS-7: 7th International Meeting on Chemical Sensors - Beijing, China
Duration: Jul 27 1998Jul 30 1998

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Instrumentation
  • Condensed Matter Physics
  • Surfaces, Coatings and Films
  • Metals and Alloys
  • Electrical and Electronic Engineering
  • Materials Chemistry

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