| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6396912 | Food Research International | 2013 | 6 Pages |
Abstract
⺠Ethyl gallate was used as the standard substance for the bitter taste intensity. ⺠EGCg was used as the standard substance for the astringent taste intensity. ⺠The taste sensor outputs were calibrated using two standard solutions. ⺠The taste sensor results showed a similar tendency as those by human sense. ⺠The taste sensor results possessed enough practical precisions.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Nobuyuki Hayashi, Tomomi Ujihara, Ronggang Chen, Kazue Irie, Hidekazu Ikezaki,