A hand-held electronic tongue based on fluorometry for taste assessment of tea

Biosensors and Bioelectronics

Volumn 26, Issue 4, 2010, Pages 1507-1513

  Chang, Kuang Hua ^a   Chen, Richie L C ^a   Hsieh, Bo Chuan ^a   Chen, Po Chung ^a   Hsiao, Hsien Yi ^a   Nieh, Chi Hua ^a   Cheng, Tzong Jih ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Astringency; Electronic tongue; Fluorescence; Tea; Umami

Indexed keywords

ASTRINGENCY; CORRELATION COEFFICIENT; DETECTION LIMITS; ELECTRONIC TONGUE; EMISSION WAVELENGTH; FLUORESCENCE SENSING; FLUOROGENICS; LINEAR DETECTION; O-PHTHALALDEHYDE; OOLONG TEA; PERFORMANCE EVALUATION; SENSING PRINCIPLE; TANNIC ACID; TEA; TEA INFUSION; THEANINE; ULTRA-VIOLET LIGHT; UMAMI;

AMINO ACIDS; FLUORESCENCE; FLUOROMETERS; SENSORS;

ELECTRONIC TONGUES;

PHTHALALDEHYDE; PHTHALIC ACID; TANNIN; THEANINE;

ARTICLE; ASTRINGENCY; CHEMICAL STRUCTURE; CONTROLLED STUDY; ELECTRONICS; FERMENTATION; FLAVOR; FLUORESCENCE ANALYSIS; FLUOROMETRY; FOOD QUALITY; LIGHT EMITTING DIODE; SIGNAL PROCESSING; TASTE DISCRIMINATION; TEA; ULTRAVIOLET RADIATION;

BIOSENSING TECHNIQUES; EQUIPMENT DESIGN; FERMENTATION; FLUOROMETRY; GLUTAMATES; HUMANS; TANNINS; TASTE; TEA; TONGUE;

EID: 78649726677     PISSN: 09565663     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bios.2010.07.100     Document Type: Article

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