Evaluation of the taste of tea with different degrees of fermentation using a taste sensing system

Sensors and Materials

Volumn 23, Issue 8, 2011, Pages 501-506

  Uchiyama, Yumiko ^a   Yamashita, Mayumi ^b   Kato, Miyuki ^c   Suzuki, Toshihiro ^d   Omori, Masashi ^a   Chen, Ronggang ^e  

^a OTSUMA WOMEN'S UNIVERSITY   (Japan)

^b WAYO WOMEN'S UNIVERSITY   (Japan)

^c KAGAWA UNIVERSITY   (Japan)

^d Yamazen Tea Production   (Japan)

^e Intelligent Sensor Technology   (Japan)

Author keywords

Black tea; Fermentation process; Green tea; Oolong tea; Postfermented tea; Taste sensor

Indexed keywords

BLACK TEA; FERMENTATION PROCESS; GREEN TEA; OOLONG TEA; POSTFERMENTED TEA; TASTE SENSOR;

AUDITION; BEVERAGES; MEDICINE; PROCESS CONTROL; RATING; SENSORS;

FERMENTATION;

EID: 84862938086     PISSN: 09144935     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. K. Shimizu, N. Kinouchi, W. Hakamata, K. Unno, T. Asai and N. Oku: Biol. Pharm. Bull. 33 (2010)117.
2. I. A. Persson, K. Persson, S. Hagg and R. G. Andersson: Public Health Nutr. 13 (2010) 730.
3. J. W. Bullen, S. Jr. Bluher, T. Kelesidis and C. S. Mantzoros: Am. J. Physiol. Endocrinol. Metab. 292 (2007) 1079.
4. K. Muramatu, I. Oguni, M. Isemura, K. Sugiyam and M.Yamamoto: Health Science of Tea (Japan Scientific Societies Press, Tokyo, 2002) p. 19 (in Japanese).
5. N. Hayashi, R. Chen, H. Ikezaki, S. Yamaguchi, D. Maruyama, Y. Yamaguchi, T. Ujihara and K. Kohata: Biosci. Biotechnol., Biochem. 70 (2006) 626.
6. N. Hayashi, R. Chen, H. Ikezaki and T. Ujihara: J. Agric. Food Chem. 56 (2008) 7384.
7. K. Toko: Biomimetic Sensor Technology (Cambridge University Press, Cambridge, 2000) p.113.
8. K. Toko: Meas. Sci. Technol. 9 (1998) 1919.
9. K. Toko: Sens. Actuators, B 64 (2000) 205.
10. M. Watanabe, K. Toko, K. Sato, K. Kina, Y. Takahashi and S. Iiyama: Sens. Mater. 10 (1998) 103.
11. Y. Kobayashi, M. Habara, H. Ikezaki, R. Chen, Y. Naito and K. Toko: Sensors 10 (2010) 3411.