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.
All Science Journal Classification (ASJC) codes
- Materials Science(all)
- Condensed Matter Physics
- Mechanics of Materials
- Mechanical Engineering