Evaluation of the astringency of black tea by a taste sensor system: scope and limitation.
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.
Hayashi
Nobuyuki
N
National Institute of Vegetable and Tea Science, Shimada, Shizouka, Japan. hayn@affrc.go.jp
Chen
Ronggang
R
Ikezaki
Hidekazu
H
Ujihara
Tomomi
T
Kitajima
Hideyuki
H
Mizukami
Yuzo
Y
D015374:Biosensing Techniques; D002392:Catechin / Q000031:analogs & derivatives / Q000737:chemistry; D006801:Humans; D008564:Membrane Potentials / Q000502:physiology; D012015:Reference Standards; D013649:Taste / Q000502:physiology*; D013662:Tea
D013662:Tea; D002392:Catechin; C045651:epigallocatechin gallate