Evaluation of sake by taste sensor


          

刊名：电子情报通信学会技术研究报告：有机エレクトロニクスOrganic Material Electronics(OME).
作者：Nakayama
Shigeki
Sakurai Hiroshi
刊号：734D0133-38
ISSN：0913-5685
出版年：2000
年卷期：2000, vol.100, no.253
页码：7-11
总页数：5
分类号：TN
关键词：Taste sensor；Sensory evaluation；Sake
参考中译：
语种：jpn
文摘：The lipid film sensor containing two or more lipids was introduced for tasting Sake. It was confirmed that the measured value had reproducibility. On the other hand, it was thought that sake was distinguished by the viewpoint of "Thick and Thin of the taste". "Sweetness". "Freshness", and "Bitterness" since thesensory evaluation of the judge was analyzed in the principal ingredient. The sensor was able to forecast "Sweetness" and "Freshness" among those. Moreover, "Strength of acidity" and "Presence of the bitterness "were able to be forecasted. We found "Sweetness" and "Bitterness" could be forecasted using lipid film sensor.



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