TY - JOUR
T1 - Analysis of sake mash using multichannel taste sensor
AU - Arikawa, Yukihiko
AU - Toko, Kiyoshi
AU - Ikezaki, Hidekazu
AU - Shinha, Yoshio
AU - Ito, Teruo
AU - Oguri, Isamu
AU - Baba, Shigeru
PY - 1996
Y1 - 1996
N2 - The titrable acidity of and the ethanol concentration in sake mash were measured using a multichannel taste sensor system. A positively charged membrane responded to ethanol and the electric response of the membrane showed good agreement with those determined by gas chromatography in the measurement of sake mash. It was considered that the responses were induced by a change in the activity coefficient of anions. The titrable acidity of sake mash was measured using an electrode with a negatively charged membrane, because the electric response of the membrane showed n strong correlation with the titrable acidity of sake. The result showed good agreement with the value determined by titration, and the agreement was slightly increased by multiple regression together with the electric response of the positively charged membrane. Therefore, it is concluded that this method is useful for determination of the ethanol concentration in and the titrable acidity of sake mash. The results show that the taste sensor can be used for monitoring of those values in sake fermentation.
AB - The titrable acidity of and the ethanol concentration in sake mash were measured using a multichannel taste sensor system. A positively charged membrane responded to ethanol and the electric response of the membrane showed good agreement with those determined by gas chromatography in the measurement of sake mash. It was considered that the responses were induced by a change in the activity coefficient of anions. The titrable acidity of sake mash was measured using an electrode with a negatively charged membrane, because the electric response of the membrane showed n strong correlation with the titrable acidity of sake. The result showed good agreement with the value determined by titration, and the agreement was slightly increased by multiple regression together with the electric response of the positively charged membrane. Therefore, it is concluded that this method is useful for determination of the ethanol concentration in and the titrable acidity of sake mash. The results show that the taste sensor can be used for monitoring of those values in sake fermentation.
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U2 - 10.1016/0922-338X(96)89153-7
DO - 10.1016/0922-338X(96)89153-7
M3 - Article
AN - SCOPUS:0029906729
SN - 0922-338X
VL - 82
SP - 371
EP - 376
JO - Journal of Fermentation and Bioengineering
JF - Journal of Fermentation and Bioengineering
IS - 4
ER -