| Presentation | 2000/8/15 OME2000-89 Evaluation of Sake by Taste Sensor Shigeki NAKAYAMA, Hiroshi SAKURAI, |
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| PDF Download Page | PDF download Page Link |
| Abstract(in Japanese) | (See Japanese page) |
| Abstract(in English) | The lipid film sensor containing two or more lipids was introduced for tasting Sake. It was confirmed that the measured value had reproducibility. On the other hand, it was thought that sake was distinguished by the viewpoint of "Thick and Thin of the taste", "Sweetness", "Freshness", and "Bitterness" since thesensory evaluation of the judge was analyzed in the principal ingredient. The sensor was able to forecast "Sweetness" and "Freshness" among those. Moreover, "Strength of acidity" and "Presence of the bitterness "were able to be forecasted. We found "Sweetness" and "Bitterness" could be forcasted using lipid film sensor. |
| Keyword(in Japanese) | (See Japanese page) |
| Keyword(in English) | Taste sensor / Sensory Evaluation / sake |
| Paper # | OME2000-89 |
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| Conference Information | |
| Committee | OME |
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| Conference Date | 2000/8/15(1days) |
| Place (in Japanese) | (See Japanese page) |
| Place (in English) | |
| Topics (in Japanese) | (See Japanese page) |
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| Paper Information | |
| Registration To | Organic Material Electronics (OME) |
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| Language | JPN |
| Title (in Japanese) | (See Japanese page) |
| Sub Title (in Japanese) | (See Japanese page) |
| Title (in English) | OME2000-89 Evaluation of Sake by Taste Sensor |
| Sub Title (in English) | |
| Keyword(1) | Taste sensor |
| Keyword(2) | Sensory Evaluation |
| Keyword(3) | sake |
| 1st Author's Name | Shigeki NAKAYAMA |
| 1st Author's Affiliation | Iwate Industrial Research Institute() |
| 2nd Author's Name | Hiroshi SAKURAI |
| 2nd Author's Affiliation | Iwate Industrial Research Institute |
| Date | 2000/8/15 |
| Paper # | OME2000-89 |
| Volume (vol) | vol.100 |
| Number (no) | 253 |
| Page | pp.pp.- |
| #Pages | 5 |
| Date of Issue | |