Analysis of Taste Qualities and Ingredients of Beer by Taste Sensing System

Shu Ezaki, Toshihiko Yuki, Kiyoshi Toko, Yasuhiro Tsuda, Kazuo Nakatani

研究成果: Contribution to journalArticle査読

10 被引用数 (Scopus)

抄録

The taste of beer was measured using a taste sensing system with eight kinds of lipid membrane. The output from the sensor has high discriminating power and high correlation with taste substances in beer and sensory test by human. The estimation of the concentration of taste substances by multiple regression analysis was fairly well. The taste sensor also well estimated the result of sensory test of many keywords concerning beer taste.

本文言語英語
ページ(範囲)449-455
ページ数7
ジャーナルIEEJ Transactions on Sensors and Micromachines
117
9
DOI
出版ステータス出版済み - 1 1 1997

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

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