Objective scaling of taste of sake using taste sensor and glucose sensor

Satoru Iiyama, Yuji Suzuki, Shu Ezaki, Yukihiko Arikawa, Kiyoshi Toko

Research output: Contribution to journalArticlepeer-review

41 Citations (Scopus)


The taste of Japanese sake was investigated using a taste sensor with eight kinds of Iipid membranes and an enzymatic glucose sensor. The electric-potential pattern constructed of eight outputs from the taste sensor has information on the taste quality and intensity. A standard solution for sake measurement was synthesized. Therefore, chemical meanings were assigned to two perpendicular axes transformed from the nine variables of outputs from the two sensors; commercial brands of sake were scattered on this plane. The taste of sake was discussed objectively.

Original languageEnglish
Pages (from-to)45-49
Number of pages5
JournalMaterials Science and Engineering C
Issue number1
Publication statusPublished - Mar 1996

All Science Journal Classification (ASJC) codes

  • Materials Science(all)
  • Condensed Matter Physics
  • Mechanics of Materials
  • Mechanical Engineering


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