Monitoring of fermentation process of miso (soybean paste) using multichannel taste sensor

Takuji Imamura, Kiyoshi Toko, Shizuko Yanagisawa, Takashi Kume

Research output: Contribution to journalArticlepeer-review

45 Citations (Scopus)


The change in the taste of miso (soybean paste) in the course of the fermentation process has been studied using a multichannel taste sensor, which utilizes lipid membranes as a transducer of taste substances. It is found that the response potentials of membranes made of dioctyl phosphate and oleyl amine increase linearly with the number of days of fermentation of miso, while they show only a slight increase for ripe miso products. The amino-acid contents and titratable acidity also increase with length of fermentation; high correlations between the sensor output and these quantities are pointed out. Therefore, the fermentation of miso can be easily monitored using the taste sensor.

Original languageEnglish
Pages (from-to)179-185
Number of pages7
JournalSensors and Actuators, B: Chemical
Issue number3
Publication statusPublished - Dec 1996

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Instrumentation
  • Condensed Matter Physics
  • Surfaces, Coatings and Films
  • Metals and Alloys
  • Electrical and Electronic Engineering
  • Materials Chemistry


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