Objective scaling of taste of sake using taste sensor and glucose sensor

Materials Science and Engineering C

Volumn 4, Issue 1, 1996, Pages 45-49

  Iiyama, Satoru ^a   Suzuki, Yuji ^a   Ezaki, Shu ^a   Arikawa, Yukihiko ^b   Toko, Kiyoshi ^c  

^a KINKI UNIVERSITY   (Japan)

^b Food Technology Research Institute of Nagano Prefecture   (Japan)

^c KYUSHU UNIVERSITY   (Japan)

Author keywords

Electric potential; Glucose sensor; Lipid membrane; Sake; Taste; Taste sensor

Indexed keywords

AMINO ACIDS; BIOLOGICAL MEMBRANES; ELECTRODES; GLUCOSE SENSORS; LIPIDS; ORGANIC ACIDS; PH; SENSORY PERCEPTION; SOLUTIONS; STANDARDS; SYNTHESIS (CHEMICAL); WINE;

SAKE; TASTE QUALITY; TASTE SENSOR;

BIOSENSORS;

EID: 0030106378     PISSN: 09284931     EISSN: None     Source Type: Journal    
DOI: 10.1016/0928-4931(95)00128-X     Document Type: Article

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