title: Evaluation of the astringency of black tea by a taste sensor system: scope and limitation.
abstract: 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.
authors.affiliation: National Institute of Vegetable and Tea Science, Shimada, Shizouka, Japan. hayn@affrc.go.jp
authors.forename: Nobuyuki
authors.initials: N
authors.lastname: Hayashi
authors.forename: Ronggang
authors.initials: R
authors.lastname: Chen
authors.forename: Hidekazu
authors.initials: H
authors.lastname: Ikezaki
authors.forename: Tomomi
authors.initials: T
authors.lastname: Ujihara
authors.forename: Hideyuki
authors.initials: H
authors.lastname: Kitajima
authors.forename: Yuzo
authors.initials: Y
authors.lastname: Mizukami
mesh_terms: 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
chemical_list: D013662:Tea; D002392:Catechin; C045651:epigallocatechin gallate