Evaluation of the Astringency of Black Tea by a Taste Sensor System: Scope and Limitation

Nobuyuki HAYASHI; Ronggang CHEN; Hidekazu IKEZAKI; Tomomi UJIHARA; Hideyuki KITAJIMA; Yuzo MIZUKAMI

doi:10.1271/bbb.60514

This article has now been updated. Please use the final version.

Evaluation of the Astringency of Black Tea by a Taste Sensor System: Scope and Limitation

Nobuyuki HAYASHI, Ronggang CHEN, Hidekazu IKEZAKI, Tomomi UJIHARA, Hideyuki KITAJIMA, Yuzo MIZUKAMI

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Keywords: evaluation of astringency, taste sensor, black tea

JOURNAL FREE ACCESS Advance online publication

Article ID: 60514

DOI https://doi.org/10.1271/bbb.60514

The final version of this article is now available: Vol. 71 (2007) , No. 2 p.587

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Abstract

Grading the astringency of black tea by a taste sensor system was studied. The black tea samples manufactured in India and Sri Lanka were classified into ten steps on the basis of two standard solutions (0.65 mM and 0.26 mM EGCg aqueous solutions). An organoleptic test demonstrated that the sensor output was correlative to the human gustatory sense.

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