Quantification of Taste of Green Tea with Taste Sensor

Hidekazu Ikezaki, Akira Taniguchi, Kiyoshi Toko

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

We have developed a multichannel taste sensor with artifical lipid membranes and have applied it to quantification of taste of green tea. We used multiple regression analysis and found high correlations of outputs of the taste sensor with the results of sensory test (taste, flavor and color) and chemical analyses (amino acids and tannin that are main taste substances in green tea). It is concluded that the taste sensor has a potential for quantification of taste of green tea. The taste sensor responds not only to amino acids and tannin, but also to many other taste substances, and hence it contains much more taste information than conventional chemical analyses.

Original languageEnglish
Pages (from-to)465-470
Number of pages6
JournalIEEJ Transactions on Sensors and Micromachines
Volume117
Issue number9
DOIs
Publication statusPublished - Jan 1 1997

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Tannins
Sensors
Amino acids
Flavors
Regression analysis
Color
Tea
Membrane Lipids

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

Cite this

Quantification of Taste of Green Tea with Taste Sensor. / Ikezaki, Hidekazu; Taniguchi, Akira; Toko, Kiyoshi.

In: IEEJ Transactions on Sensors and Micromachines, Vol. 117, No. 9, 01.01.1997, p. 465-470.

Research output: Contribution to journalArticle

Ikezaki, Hidekazu ; Taniguchi, Akira ; Toko, Kiyoshi. / Quantification of Taste of Green Tea with Taste Sensor. In: IEEJ Transactions on Sensors and Micromachines. 1997 ; Vol. 117, No. 9. pp. 465-470.
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