| Literature DB >> 17284831 |
Nobuyuki Hayashi1, Ronggang Chen, Hidekazu Ikezaki, Tomomi Ujihara, Hideyuki Kitajima, Yuzo Mizukami.
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.Entities:
Mesh：
Substances：
Year: 2007 PMID： 17284831 DOI： 10.1271/bbb.60514
Source DB: PubMed Journal: Biosci Biotechnol Biochem ISSN： 0916-8451 Impact factor: 2.043