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Bioscience, Biotechnology, and Biochemistry Volume 71, 2007 - Issue 2
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Original Articles

Evaluation of the Astringency of Black Tea by a Taste Sensor System: Scope and Limitation

Nobuyuki HAYASHINational Institute of Vegetable and Tea Science
,
Ronggang CHENIntelligent Sensor Technology, Inc.
,
Hidekazu IKEZAKIIntelligent Sensor Technology, Inc.
,
Tomomi UJIHARANational Institute of Vegetable and Tea Science
,
Hideyuki KITAJIMATea Research Division, Agricultural Research Department, Mie Prefectual Science and Technology Promotion Center
&
Yuzo MIZUKAMINational Institute of Vegetable and Tea Science
Pages 587-589 | Received 21 Sep 2006, Accepted 01 Nov 2006, Published online: 22 May 2014

Citations (16)

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Read on this site (1)

Nobuyuki Hayashi, Tomomi Ujihara, Fumiyo Hayakawa, Yuko Nakano, Tomoko Kawakami & Hidekazu Ikezaki. (2020) Standardization of tomato juice tastes using a taste sensor approach. Bioscience, Biotechnology, and Biochemistry 84:12, pages 2569-2575.
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Articles from other publishers (15)

Tomomi Ujihara, Nobuyuki Hayashi, Yuki Ishida & Hidekazu Ikezaki. (2023) Standardization of strawberry sourness and sweetness intensities using a taste sensor system and an invariant taste standard solution. Bioscience, Biotechnology, and Biochemistry 87:8, pages 890-897.
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Amruta Patil, Mrinal Bachute & Ketan Kotecha. (2021) Identification and Classification of the Tea Samples by Using Sensory Mechanism and Arduino UNO. Inventions 6:4, pages 94.
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Amruta Bajirao Patil, Mrinal Rahul Bachute & Ketan Kotecha. (2021) Artificial Perception of the Beverages: An In-Depth Review of the Tea Sample. IEEE Access 9, pages 82761-82785.
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Yuanchang Liu, Xiao Wu, Yusuke Tahara, Hidekazu Ikezaki & Kiyoshi Toko. (2020) A Quantitative Method for Acesulfame K Using the Taste Sensor. Sensors 20:2, pages 400.
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Kiyoshi Toko, Yusuke Tahara, Masaaki Habara, Yoshikazu Kobayashi & Hidekazu Ikezaki. 2016. Essentials of Machine Olfaction and Taste. Essentials of Machine Olfaction and Taste 87 174 .
Nobuyuki Hayashi, Tomomi Ujihara, Ronggang Chen, Kazue Irie & Hidekazu Ikezaki. (2013) Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor. Food Research International 53:2, pages 816-821.
Crossref
Nobuyuki Hayashi & Ronggang Chen. 2013. Biochemical Sensors. Biochemical Sensors 63 74 .
Yoshikazu Kobayashi & Hidekazu Ikezaki. 2013. Biochemical Sensors. Biochemical Sensors 5 44 .
Yusuke Tahara & Kiyoshi Toko. (2013) Electronic Tongues–A Review. IEEE Sensors Journal 13:8, pages 3001-3011.
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Tu Lee, Hung Lin Lee, Meng Hsun Tsai, Shao-Liang Cheng, Sheng-Wei Lee, Jung-Chih Hu & Lien-Tai Chen. (2013) A biomimetic tongue by photoluminescent metal–organic frameworks. Biosensors and Bioelectronics 43, pages 56-62.
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Nobuyuki Hayashi. 2013. Tea in Health and Disease Prevention. Tea in Health and Disease Prevention 103 113 .
Nobuyuki Hayashi, Ronggang Chen, Masamitsu Hiraoka, Tomomi Ujihara & Hidekazu Ikezaki. (2010) β-Cyclodextrin/Surface Plasmon Resonance Detection System for Sensing Bitter-Astringent Taste Intensity of Green Tea Catechins. Journal of Agricultural and Food Chemistry 58:14, pages 8351-8356.
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Megumi Nakamura, Fumika Sato, Satoshi Yoshida, Masanori Kumagai & Yasushi A. Suzuki. (2010) Evaluation of Taste Change Resulting from Thickening of Food with Instant Food Thickeners. Nippon Shokuhin Kagaku Kogaku Kaishi 57:9, pages 380-388.
Crossref
Nobuyuki Hayashi, Roggang Chen, Hidekazu Ikezaki & Tomomi Ujihara. (2008) Evaluation of the Umami Taste Intensity of Green Tea by a Taste Sensor. Journal of Agricultural and Food Chemistry 56:16, pages 7384-7387.
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Patrycja Ciosek & Wojciech Wróblewski. (2007) Sensor arrays for liquid sensing – electronic tongue systems. The Analyst 132:10, pages 963.
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