Analysis of Taste Qualities and Ingredients of Beer by Taste Sensing System

Shu Ezaki; Toshihiko Yuki; Kiyoshi Toko; Yasuhiro Tsuda; Kazuo Nakatani

doi:10.1541/ieejsmas.117.449

Analysis of Taste Qualities and Ingredients of Beer by Taste Sensing System

Shu Ezaki, Toshihiko Yuki, Kiyoshi Toko, Yasuhiro Tsuda, Kazuo Nakatani

Electronic Devices

Research output: Contribution to journal › Article › peer-review

12 Citations (Scopus)

Abstract

The taste of beer was measured using a taste sensing system with eight kinds of lipid membrane. The output from the sensor has high discriminating power and high correlation with taste substances in beer and sensory test by human. The estimation of the concentration of taste substances by multiple regression analysis was fairly well. The taste sensor also well estimated the result of sensory test of many keywords concerning beer taste.

Original language	English
Pages (from-to)	449-455
Number of pages	7
Journal	IEEJ Transactions on Sensors and Micromachines
Volume	117
Issue number	9
DOIs	https://doi.org/10.1541/ieejsmas.117.449
Publication status	Published - 1997

All Science Journal Classification (ASJC) codes

Mechanical Engineering
Electrical and Electronic Engineering

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10.1541/ieejsmas.117.449

Cite this

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abstract = "The taste of beer was measured using a taste sensing system with eight kinds of lipid membrane. The output from the sensor has high discriminating power and high correlation with taste substances in beer and sensory test by human. The estimation of the concentration of taste substances by multiple regression analysis was fairly well. The taste sensor also well estimated the result of sensory test of many keywords concerning beer taste.",

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AU - Tsuda, Yasuhiro

AU - Nakatani, Kazuo

PY - 1997

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AB - The taste of beer was measured using a taste sensing system with eight kinds of lipid membrane. The output from the sensor has high discriminating power and high correlation with taste substances in beer and sensory test by human. The estimation of the concentration of taste substances by multiple regression analysis was fairly well. The taste sensor also well estimated the result of sensory test of many keywords concerning beer taste.

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Analysis of Taste Qualities and Ingredients of Beer by Taste Sensing System

Abstract

All Science Journal Classification (ASJC) codes

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