Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System
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概要
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A practical method for universal evaluation of the astringency of green tea infusion by a taste sensor system was established. The use of EGCg aqueous solution as a standard enabled analysis with high accuracy and reproducibility. The sensor output was converted into taste-intensity on the basis of Weber’s and Weber-Fechner laws, which was named the “EITast” value (“EIT” and “ast” are abbreviations for “Estimated Intensity of Taste” and “astringency” respectively). It was clarified that green tea infusion is to be classified into eight grades on the EITast scale. Furthermore, the high correlation of the EITast value with the human gustatory sense and the high stability of the taste sensor were proved.
- 2006-03-23
著者
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YAMAGUCHI Shinya
Department of Neurosurgery, Shi-Koga Hospital
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HAYASHI Nobuyuki
Department of Electronic Engineering Graduate School of Engineering, Osaka University
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IKEZAKI Hidekazu
Intelligent Sensor Technology, Inc.
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Yamaguchi Yuichi
Department Of Tea Processing Technology Nivot
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MARUYAMA Daisuke
Department of Cell Biology, Faculty of Science, Saitama University
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Ikezaki Hidekazu
Intelligent Sensor Technology Inc.
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CHEN Ronggang
Intelligent Sensor Technology, Inc.
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UJIHARA Tomomi
Department of Physiology and Quality Science, National Institute of Vegetable and Tea Science
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KOHATA Katsunori
Department of Physiology and Quality Science, National Institute of Vegetable and Tea Science
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Kohata Katsunori
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Ujihara Tomomi
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Hayashi Nobuyuki
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Chen Ronggang
Intelligent Sensor Technology Inc.
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Yamaguchi Shinya
Dep. Of Environment And Forest Resources Sci. Fac. Of Agriculture Shizuoka Univ.
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Yamaguchi Shinya
Department Of Environment And Forest Resources Science Faculty Of Agriculture Shizuoka University
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Hayashi Nobuyuki
Department Of Chemistry Faculty Of Science And Engineering Waseda University
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Maruyama Daisuke
Department Of Applied Biological Sciences Faculty Of Agriculture Saga University
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Maruyama Daisuke
Department Of Physiology And Quality Science National Institute Of Vegetable And Tea Science
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Yamaguchi Yuichi
Department Of Physiology And Quality Science National Institute Of Vegetable And Tea Science
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Yamaguchi Shinya
Department Of Bioresource Science Faculty Of Agriculture Kagawa University
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Ikegami Hidekazu
Intelligent Sensor Technology, Inc.
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KOHATA Katsunori
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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MARUYAMA Daisuke
Department of Anesthesiology, Sapporo Medical University School of Medicine
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