A new taste sensor for evaluation of beer body and smoothness using a lipid-coated quartz crystal microbalance

Journal of the American Society of Brewing Chemists

Volumn 60, Issue 2, 2002, Pages 71-76

  Kaneda, Hirotaka ^a   Kobayashi, Naoyuki ^a   Watari, Junji ^a   Shinotsuka, Ken ^a   Takashio, Masachika ^a   Okahata, Yoshio ^a  

^a SAPPORO BREWERIES LTD   (Japan)

Author keywords

Adsorption; Lipid membrane sensor; Mouthfeel; Sensory evaluation

Indexed keywords

DIHYDROXYOCTADECENOIC ACID; GLUTAMIC ACID; HYDROXYOCTADECENOIC ACID; ISOHUMULONE; SODIUM CHLORIDE; TANNIN; TARTARIC ACID;

ADSORPTION; BEER; CRYSTAL; DESORPTION; FLOW INJECTION ANALYSIS; FOOD QUALITY; HYDROPHOBICITY; LIPID MEMBRANE; SENSORY ANALYSIS; TASTE;

EID: 0036097470     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

1. Sensory analysis-12 Flavor terminology and reference standards (international method)
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3. The physiology of vertebrate taste reception
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6. Simultaneous determination of mono-, di-, and trihydroxyoctadecenoic acids in beer and wort
7. A lipid-coated quartz crystal microbalance as an olfaction sensor
8. Electrochemical permeability control through a bilayer-immobilized film containing redox sites
9. Synthetic chemoreceptive membranes. Sensing bitter or odorous substances on a synthetic lipid multibilayer film by using quartz-crystal microbalances and electric responses
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11. Sensory evaluation of wine by nose clip method
12. A new method of sensory test for sake using a nose clip, its application to the evaluation of sake maturity and characteristics of unpasteurized sake