Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System
A practical method for universal evaluation of the astringency of green tea infusion by a taste sensor system was established. The use of EGCg aqueous solution as a standard enabled analysis with high accuracy and reproducibility. The sensor output was converted into taste-intensity on the basis of Weber's and Weber-Fechner laws, which was named the "<I>EIT</I><SUB><I>ast</I></SUB>" value ("<I>EIT</I>" and "<I>ast</I>" are abbreviations for "Estimated Intensity of Taste" and "astringency" respectively). It was clarified that green tea infusion is to be classified into eight grades on the <I>EIT</I><SUB><I>ast</I></SUB> scale. Furthermore, the high correlation of the <I>EIT</I><SUB><I>ast</I></SUB> value with the human gustatory sense and the high stability of the taste sensor were proved.
- Bioscience, biotechnology, and biochemistry
Bioscience, biotechnology, and biochemistry 70(3), 626-631, 2006-03-23
Japan Society for Bioscience, Biotechnology, and Agrochemistry