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| ■論文No. |
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| ■ページ数 |
6ページ |
■発行日
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2023/04/01 |
| ■タイトル |
Characteristics of Response to Extracted Solution of Rice using Multichannel Taste Sensor |
| ■タイトル(英語) |
Characteristics of Response to Extracted Solution of Rice using Multichannel Taste Sensor |
| ■著者名 |
Miki Yahiro (Kindai University Kyushu Junior College), Shu Ezaki (Kindai University), Satoru Iiyama (Kindai University) |
| ■著者名(英語) |
Miki Yahiro (Kindai University Kyushu Junior College), Shu Ezaki (Kindai University), Satoru Iiyama (Kindai University) |
| ■価格 |
会員 ¥550 一般 ¥770 |
| ■書籍種類 |
論文誌(論文単位) |
| ■グループ名 |
【E】センサ・マイクロマシン部門 |
| ■本誌 |
電気学会論文誌E（センサ・マイクロマシン部門誌） Vol.143 No.4 （2023）
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| ■本誌掲載ページ |
62-67ページ |
| ■原稿種別 |
論文／英語 |
| ■電子版へのリンク |
https://www.jstage.jst.go.jp/article/ieejsmas/143/4/143_62/_article/-char/ja/
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| ■キーワード |
rice，extracted solution，multichannel taste sensor，sodium dihydrogen phosphate，sensory test |
| ■要約(日本語) |
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| ■要約(英語) |
The purpose of this study is to reproduce tastes expect the five basic tastes with a multichannel taste sensor. The sensor can isolate and detect five tastes. The basic taste evaluation is expressed in terms of the concentration of typical tasting substances. For example, if the taste is salty, the sensor output for sodium chloride is obtained data and converted to an equivalent sodium chloride concentration from the sensor output of the unknown taste solution. In the case of rice taste, we found it difficult to describe it in terms of a combination of the five basic tastes. In the existing sensory test of rice, there are no items defined that correspond to taste in the narrow sense. We estimated that rice tastes other than the five basic tastes. Therefore, we first analyzed to find out what the taste substances were in the rice. The response characteristics of a multichannel taste sensor for rice were determined. The inorganic ionic components in rice were analyzed, and a mixed solution containing the obtained taste substances, NaH2PO4 and CaCl2, was prepared, and it was shown to have the same sensor output as that of the rice extract. The results of this study suggest that as the mixture is made from two substances, a quantitative evaluation of rice taste can be made on two axes: the taste sensor output corresponding to the concentration of each substance. |
| ■版 型 |
A4 |
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