Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System

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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.

収録刊行物

  • Bioscience, biotechnology, and biochemistry  

    Bioscience, biotechnology, and biochemistry 70(3), 626-631, 2006-03-23 

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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各種コード

  • NII論文ID(NAID)
    10018533327
  • NII書誌ID(NCID)
    AA10824164
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    09168451
  • NDL 記事登録ID
    7871847
  • NDL 雑誌分類
    ZR7(科学技術--農林水産--農産) // ZR2(科学技術--生物学--生化学) // ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z53-G223
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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