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 journalArticle

40 Citations (Scopus)

Abstract

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
Volume4
Issue number1
DOIs
Publication statusPublished - Jan 1 1996

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Glucose sensors
taste
glucose
scaling
sensors
Sensors
output
Membranes
Electric potential
membranes
electric potential

All Science Journal Classification (ASJC) codes

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

Cite this

Objective scaling of taste of sake using taste sensor and glucose sensor. / Iiyama, Satoru; Suzuki, Yuji; Ezaki, Shu; Arikawa, Yukihiko; Toko, Kiyoshi.

In: Materials Science and Engineering C, Vol. 4, No. 1, 01.01.1996, p. 45-49.

Research output: Contribution to journalArticle

Iiyama, Satoru ; Suzuki, Yuji ; Ezaki, Shu ; Arikawa, Yukihiko ; Toko, Kiyoshi. / Objective scaling of taste of sake using taste sensor and glucose sensor. In: Materials Science and Engineering C. 1996 ; Vol. 4, No. 1. pp. 45-49.
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