Visualization of Flavor of Sake Using Taste Sensor and Gas Chromatography-Mass Spectrometry-Reference-Cited by-同舟云学术

Visualization of Flavor of Sake Using Taste Sensor and Gas Chromatography-Mass Spectrometry

Published:2020-11-01 Issue:11 Volume:140 Page:294-304
ISSN:1341-8939
Container-title:IEEJ Transactions on Sensors and Micromachines
language:en
Short-container-title:IEEJ Trans. SM

Author:

Kanno Yoichiro¹²,Hirata Miyo¹,Mitani Keiichi¹,Shirota Shiho³,Onodera Takeshi²,Toko Kiyoshi⁴⁵

Affiliation:

1. Ozeki Co., Ltd.

2. Graduate School of Information Science and Engineering, Kyushu University

3. LROL Ltd.

4. Institute of Advanced Study, Kyushu University

5. Research and Development Center for Five-Sense Devices, Kyushu University

Publisher

Institute of Electrical Engineers of Japan (IEE Japan)

Subject

Electrical and Electronic Engineering,Mechanical Engineering

Link

https://www.jstage.jst.go.jp/article/ieejsmas/140/11/140_294/_pdf

Reference14 articles.

1. (1) S. Sato, H. Kawashima, and Y. Maruyama : “Studies on the Taste of Sake Part Ⅲ”, J. Soc. Brew. Japan, No. 69, pp. 774-777 (1974) (in Japanese)

2. (2) Sake Service Institute : “NIHONSHU-NO-MOTOI”, Food & Beverage Specialists Organization, pp. 110-115 (2014) (in Japanese)

3. (4) Y. Kanno, T. Minetoki, T. Bogaki, T. Onodera, and K. Toko : “Visualization of Flavor of Sake by Sensory Evaluation and Statistical Method”, Sens. Materials, No. 30, pp. 1197-1206 (2018)

4. (5) Y. Kanno, T. Onodera, T. Kamiya, and K. Toko : “Development of Brewed Beverage Search System and Program”, Sens. Materials, No. 31, pp. 2405-2413 (2019)

5. (6) H. Utsunomiya : “Flavor Terminology and Reference Standards for Sensory Analysis of Sake”, J. Soc. Brew. Japan, No. 101, pp. 730-739 (2006) (in Japanese)

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