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

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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

著者情報

キーワード: evaluation of astringency, taste sensor, black tea

ジャーナルフリー早期公開

論文ID: 60514

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

この記事には本公開記事があります。

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

詳細

抄録

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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