β-Cyclodextrin/Surface Plasmon Resonance Detection System for Sensing Bitter-Astringent Taste Intensity of Green Tea Catechins-Reference-Cited by-同舟云学术

β-Cyclodextrin/Surface Plasmon Resonance Detection System for Sensing Bitter-Astringent Taste Intensity of Green Tea Catechins

Published:2010-06-24 Issue:14 Volume:58 Page:8351-8356
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hayashi Nobuyuki¹,Chen Ronggang²,Hiraoka Masamitsu²,Ujihara Tomomi¹,Ikezaki Hidekazu²

Affiliation:

1. National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization, 2769 Kanaya, Shimada, Shizuoka 428-8501, Japan

2. Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi, Kanagawa 243-8555, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1012693

Reference31 articles.

1. Taste sensors

2. Evaluation of the Umami Taste Intensity of Green Tea by a Taste Sensor

3. Evaluation of the Astringency of Black Tea by a Taste Sensor System: Scope and Limitation

4. Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System

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