Evaluation of the astringency of black tea by a taste sensor system: scope and limitation |
| |
| Authors: | Hayashi Nobuyuki Chen Ronggang Ikezaki Hidekazu Ujihara Tomomi Kitajima Hideyuki Mizukami Yuzo |
| |
| Institution: | National Institute of Vegetable and Tea Science, Shimada, Shizouka, Japan. hayn@affrc.go.jp |
| |
| Abstract: | 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. |
| |
| Keywords: | |
| 本文献已被 PubMed 等数据库收录！ |
