Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor

► Ethyl gallate was used as the standard substance for the bitter taste intensity. ► EGCg was used as the standard substance for the astringent taste intensity. ► The taste sensor outputs were calibrated using two standard solutions. ► The taste sensor results showed a similar tendency as those by human sense. ► The taste sensor results possessed enough practical precisions.