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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 23, Number 8 (2011)
Copyright(C) MYU K.K.
Copyright(C) MYU K.K.
|
pp. 493-499
S&M862 Research Paper of Special Issue https://doi.org/10.18494/SAM.2011.770 Published: December 15, 2011 Evaluation of Kokumi Taste of Japanese Soup Stock Materials Using Taste Sensor [PDF] Mikiharu Doi (Received May 26, 2011; Accepted August 23, 2011) Keywords: Katsuobushi, dried bonito, kokumi, soup stock, Bonizyme, Zatsubushi
It is difficult to describe the Katsuobushi (dried bonito) taste, especially that of Karebushi (molded died bonito), because it contains heartiness (kokumi) taste. Therefore, there is no study on the taste of Karebushi. In this study, we revealed the kokumi taste of Karebushi and other Japanese soup stock materials using a taste sensor.
Corresponding author: Mikiharu Doi Cite this article Mikiharu Doi, Evaluation of Kokumi Taste of Japanese Soup Stock Materials Using Taste Sensor, Sens. Mater., Vol. 23, No. 8, 2011, p. 493-499. |
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