Measurements of soy sauce using taste sensor

Satoru Iiyama, Miki Yahiro, Kiyoshi Toko

研究成果: Contribution to journalConference article査読

37 被引用数 (Scopus)

抄録

The taste of soy sauce was studied using a taste sensor with lipid membranes. Stable measurements were made by synthesizing a standard solution for soy sauce. Twenty-five kinds of soy sauce were clearly distinguished with the sensor, but classification into three conventional groups, i.e., koikuchi (high amino acid, low NaCl), usukuchi (low amino acid, high NaCl) and sashimi, could not be made. Contrary to this, it was found that the tastes of three types of soy sauce, which were produced by the same manufacturer, resembled each other. The similarity of soy sauce by the same manufacturer was also confirmed by amino acid analysis and a sensory test. The taste sensor will contribute to automated soy sauce brewing.

本文言語英語
ページ(範囲)205-206
ページ数2
ジャーナルSensors and Actuators, B: Chemical
66
1
DOI
出版ステータス出版済み - 7 25 2000
イベントIMCS-7: 7th International Meeting on Chemical Sensors - Beijing, China
継続期間: 7 27 19987 30 1998

All Science Journal Classification (ASJC) codes

  • 電子材料、光学材料、および磁性材料
  • 器械工学
  • 凝縮系物理学
  • 表面、皮膜および薄膜
  • 金属および合金
  • 電子工学および電気工学
  • 材料化学

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