Evaluation of the Astringency of Black Tea by a Taste Sensor System : Scope and Limitation
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概要
- 論文の詳細を見る
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.
- 2007-02-23
著者
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IKEZAKI Hidekazu
Intelligent Sensor Technology, Inc.
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Ujihara Tomomi
National Institute of Vegetable and Tea Science
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Ikezaki Hidekazu
Intelligent Sensor Technology Inc.
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HAYASHI Nobuyuki
National Institute of Vegetable and Tea Science (NIVTS), National Agriculture and Food Research Orga
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CHEN Ronggang
Intelligent Sensor Technology, Inc.
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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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KITAJIMA Hideyuki
Tea Research Division, Agricultural Research Department, Mie Prefectual Science and Technology Promo
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MIZUKAMI Yuzo
National Institute of Vegetable and Tea Science
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Kitajima Hideyuki
Tea Research Division Agricultural Research Department Mie Prefectual Science And Technology Promoti
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Hayashi Nobuyuki
National Agriculture And Food Res. Organization (naro) Shizuoka Jpn
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Ikegami Hidekazu
Intelligent Sensor Technology, Inc.
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