β-cyclodextrin/surface plasmon resonance detection system for sensing bitter-Astringent taste intensity of green tea catechins

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 14, 2010, Pages 8351-8356

  Hayashi, Nobuyuki ^a   Chen, Ronggang ^b   Hiraoka, Masamitsu ^b   Ujihara, Tomomi ^a   Ikezaki, Hidekazu ^b  

^a NATIONAL INSTITUTE OF VEGETABLE AND TEA SCIENCE   (Japan)

^b Intelligent Sensor Technology   (Japan)

Author keywords

bitter astringent taste; catechins; Cyclodextrin; surface plasmon resonance

Indexed keywords

BETA CYCLODEXTRIN; BETA CYCLODEXTRIN DERIVATIVE; CATECHIN; PLANT EXTRACT; TEA;

ARTICLE; CHEMISTRY; EVALUATION; GENETIC PROCEDURES; HUMAN; METHODOLOGY; SURFACE PLASMON RESONANCE; TASTE; TEA; CAMELLIA SINENSIS; EVALUATION STUDY; PROCEDURES;

BETA-CYCLODEXTRINS; BIOSENSING TECHNIQUES; CAMELLIA SINENSIS; CATECHIN; HUMANS; PLANT EXTRACTS; SURFACE PLASMON RESONANCE; TASTE; TEA;

EID: 77954883854     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1012693     Document Type: Article

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