Deviation in Astringent and Umami Taste Intensity Values of Leaf-type Green Tea Using Taste Sensor System in Interlaboratory Trial

Abstract

An interlaboratory study on the evaluation methods of astringent and umami taste intensities of Japanese leaf-type green tea using a taste sensor system was performed. Repeatability and reproducibility were calculated based on data from eight laboratories. When the sensor output difference between two standard substance solutions whose concentrations were 1.44-fold different was set as one unit in the evaluation scale for taste intensity, maximum reproducibility tolerances did not exceed one unit on this scale.