Evaluation of the taste of crude drug and kampo formula by a taste-sensing system (4): Taste of processed aconite root

Journal of Natural Medicines

Volumn 65, Issue 2, 2011, Pages 293-300

  Anjiki, Naoko ^a,b   Hosoe, Junko ^c   Fuchino, Hiroyuki ^d   Kiuchi, Fumiyuki ^d,e   Sekita, Setsuko ^d,f   Ikezaki, Hidekazu ^a   Mikage, Masayuki ^b   Kawahara, Nobuo ^c,d   Goda, Yukihiro ^c  

^a Intelligent Sensor Technology   (Japan)

^b KANAZAWA UNIVERSITY   (Japan)

^c NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

^d NATIONAL INSTITUTE OF BIOMEDICAL INNOVATION   (Japan)

^e KEIO UNIVERSITY   (Japan)

^f TOKUSHIMA BUNRI UNIVERSITY   (Japan)

Author keywords

Discrimination method; Japanese Pharmacopoeia; Processed aconite root; Taste evaluation; Taste sensing system using artificial lipid membrane sensor

Indexed keywords

CALCIUM CHLORIDE; CALCIUM OXIDE; HERBACEOUS AGENT; SODIUM CHLORIDE;

ACONITUM; ARTICLE; AUTOCLAVE; BITTER TASTE; CHINESE MEDICINE; CONTROLLED STUDY; HEATING; PLANT ROOT; TASTE;

ACONITUM; MEDICINE, KAMPO; PLANT ROOTS; TASTE;

EID: 79956292781     PISSN: 13403443     EISSN: 18610293     Source Type: Journal    
DOI: 10.1007/s11418-010-0489-3     Document Type: Article

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