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Print: ISSN 0914-4935
Online: ISSN 2435-0869
Sensors and Materials
is an international peer-reviewed open access journal to provide a forum for researchers working in multidisciplinary fields of sensing technology.
Online: ISSN 2435-0869
Sensors and Materials
is an international peer-reviewed open access journal to provide a forum for researchers working in multidisciplinary fields of sensing technology.
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Sensors and Materials
is covered by Science Citation Index Expanded (Clarivate Analytics), Scopus (Elsevier), and other databases.
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Sensors and Materials
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is covered by Science Citation Index Expanded (Clarivate Analytics), Scopus (Elsevier), and other databases.
Instructions to authors
English 日本語
Instructions for manuscript preparation
English 日本語
Template
English
Publisher
MYU K.K.
Sensors and Materials
1-23-3-303 Sendagi,
Bunkyo-ku, Tokyo 113-0022, Japan
Tel: 81-3-3827-8549
Fax: 81-3-3827-8547
MYU Research, a scientific publisher, seeks a native English-speaking proofreader with a scientific background. B.Sc. or higher degree is desirable. In-office position; work hours negotiable. Call 03-3827-8549 for further information.
MYU Research
(proofreading and recording)
MYU K.K.
(translation service)
The Art of Writing Scientific Papers
(How to write scientific papers)
(Japanese Only)
Sensors and Materials, Volume 17, Number 7 (2005)
Copyright(C) MYU K.K.
Copyright(C) MYU K.K.
|
pp. 397-404
S&M617 Research Paper Published: 2005 Analysis of Pork Extracts by Taste Sensing System and the Relationship between Umami Substances and Sensor Output [PDF] Keisuke Sasaki, Fumio Tani, Katsushi Sato, Hidekazu Ikezaki, Akira Taniguchi, Tadasu Emori, Fumiyuki Iwaki, Koichi Chikuni and Mitsuru Mitsumoto (Received October 2, 2004; Accepted May 9, 2005) Keywords: taste sensor, pork extract, umami-related substance
We investigated the application of a taste sensing system to the analysis and evaluation of a water extract prepared from the longissimus muscles of six breeds of pork. We selected sensor probes that discriminate among the different pork breeds and applied the output data from selected sensor probes to principal component (PC) analysis. Then the PC scores were used in a correlation analysis with the concentrations of the umami-related substances in pork extracts. We found that sensor output was related to the concentrations of the umami-related substances.
Corresponding author: Keisuke Sasaki Cite this article Keisuke Sasaki, Fumio Tani, Katsushi Sato, Hidekazu Ikezaki, Akira Taniguchi, Tadasu Emori, Fumiyuki Iwaki, Koichi Chikuni and Mitsuru Mitsumoto, Analysis of Pork Extracts by Taste Sensing System and the Relationship between Umami Substances and Sensor Output, Sens. Mater., Vol. 17, No. 7, 2005, p. 397-404. |
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