Characteristic Collection of Taste Sensor Based on Sensory Evaluation and its Application to Food Discrimination

2016 ◽  
Vol 136 (7) ◽  
pp. 303-311 ◽  
Author(s):  
Hideki Satoh ◽  
Daisuke Kasai ◽  
Masako Satoh
Keyword(s):  
Sensory Evaluation ◽  
Taste Sensor

scholarly journals Evaluating the Taste of Tomato Cultivated Under Salt-stress Conditions by Component Change, Sensory Evaluation, and Taste Sensor

2019 ◽  
Vol 57 (4) ◽  
pp. 99-106
Author(s):  
Hiroki NAKAHARA ◽  
Yuka UEMURA ◽  
Yasuhiro NAKASHIMA ◽  
Eri MINEDA ◽  
Nana NAKASHIMA ◽  
...  
Keyword(s):  
Salt Stress ◽  
Sensory Evaluation ◽  
Stress Conditions ◽  
Taste Sensor

Designing Time Delay Compensation Methods for Functional Modes Using Sensory Evaluation

2015 ◽  
Vol 135 (7) ◽  
pp. 755-764 ◽  
Author(s):  
Shuhei Shimizu ◽  
Yoshiki Ohno ◽  
Takahiro Nozaki ◽  
Kouhei Ohnishi
Keyword(s):  
Time Delay ◽  
Sensory Evaluation ◽  
Delay Compensation ◽  
Compensation Methods ◽  
Time Delay Compensation

Study on Inorganic Film Taste Sensor for Hot Drink Evaluation

2016 ◽  
Vol 136 (5) ◽  
pp. 180-185
Author(s):  
Yosuke Tamura ◽  
Hidekazu Uchida ◽  
Yuki Hasegawa
Keyword(s):  
Taste Sensor

Characterization and functional properties of new everbearing strawberry (Fragaria x ananasa Duch.) cultivar, ‘Summertiara’ berries

2014 ◽  
Vol 4 (1) ◽  
pp. 1 ◽  
Author(s):  
Takeshi Nagai ◽  
Misuzu Tamai ◽  
Masato Sato ◽  
Yasuhiro Tanoue ◽  
Norihisa Kai ◽  
...  
Keyword(s):  
Vitamin C ◽  
Sensory Evaluation ◽  
Functional Properties ◽  
Active Oxygen Species ◽  
Active Oxygen ◽  
Antihypertensive Activity ◽  
Oxygen Species ◽  
Total Anthocyanins ◽  
Strawberry Cultivar ◽  
The Stability

Background: In recent years, a new everbearing strawberry cultivar, ‘Summertiara’ was cultivated to supply the strawberries in pre-harvest season from July to October in Japan. For highly research and development of processing of this cultivar, ‘Summertiara’ berries, the objective of this study was to characterize these berries, with relation to chemical parameters, total phenols, total flavonoids, total vitamin C, and total anthocyanins, and was to investigate the solubility and the stability of anthocyanins from the berries. Moreover, the functional properties such as antioxidative activity, active oxygen species scavenging activity, and antihypertensive activity were also evaluated.Methods: Chemical analysis, colour measurement, and sensory evaluation of new everbearing strawberry cultivar, ‘Summertiara’ berries were performed. Next, the solubility of anthocyanins from the berries and stability of these against pH, temperature, and an incandescent lighting were investigated. Moreover, functional properties of the extracts prepared from berries were elucidated using 5 different methods.Results: The contents of water, proteins, lipids, carbohydrates, and ash were the same as those of other cultivar berries. The sugar-acid ratio in the berries was low; these were acidulous. By sensory evaluation, the main factors were vivid red colour, aroma, and acidity. The berries were rich in phenols, flavonoids, vitamin C, and anthocyanins. The anthocyanins of the berries became unstable by heat treatment and light exposures such as visible rays. On the other hand, the extracts prepared from the berries showed the functionalities such as antioxidant activity, active oxygen species scavenging activities, and antihypertensive activity.  Conclusions: The strawberry cultivar, ‘Summertiara’ berries were the most suitable for processing ingredient of strawberry-derived products with superior health promoting functionalities.Keywords: Summertiara, everbearing strawberry cultivar, characterization, sensory evaluation, color and storage, functional property

Sign in / Sign up

Export Citation Format

Share Document