Evaluation of the astringency of black tea by a taste sensor system: Scope and limitation

被引：25

作者：

Hayashi, Nobuyuki

Chen, Ronggang

Ikezaki, Hidekazu

Ujihara, Tomomi

Kitajima, Hideyuki

Mizukami, Yuzo

机构：

[1] Natl Inst Vegetable & Tea Sci, Shizuoka 4288501, Japan

[2] Intelligent Sensor Technol Inc, Atsugi, Kanagawa 2438555, Japan

[3] Mie Prefectural Sci & Technol Promot Ctr, Agr Res Dept, Tea Res Div, Kameyama, Mie 5190104, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2007年 / 71卷 / 02期

关键词：

evaluation of astringency; taste sensor; black tea;

D O I：

10.1271/bbb.60514

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

Grading the astringency of black tea by a taste sensor system was studied. The black tea samples manufactured in India and Sri Lanka were classified into ten steps on the basis of two standard solutions (0.65 mM and 0.26 mM EGCg aqueous solutions). An organoleptic test demonstrated that the sensor output was correlative to the human gustatory sense.

引用

页码：587 / 589

页数：3

共 11 条

[1]

FORMATION OF EPITHEAFLAVIC ACID AND ITS TRANSFORMATION TO THEARUBIGINS DURING TEA FERMENTATION [J].