Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor

Food Research International

Volumn 53, Issue 2, 2013, Pages 816-821

  Hayashi, Nobuyuki ^a   Ujihara, Tomomi ^b   Chen, Ronggang ^c   Irie, Kazue ^c   Ikezaki, Hidekazu ^c  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

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

^c Intelligent Sensor Technology   (Japan)

Author keywords

Astringent taste; Bitter taste; Black tea; Oolong tea; Taste sensor

Indexed keywords

ASTRINGENT TASTE; BITTER TASTE; BLACK TEA; OOLONG TEA; TASTE SENSOR;

FOOD TECHNOLOGY; RESEARCH;

SENSORS;

CAMELLIA SINENSIS;

EID: 84882864743     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.017     Document Type: Article

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