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Vol. 32, No. 8(2), S&M2292

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Sensors and Materials
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Sensors and Materials, Volume 30, Number 5(2) (2018)
Copyright(C) MYU K.K.
pp. 1197-1206
S&M1576 Research Paper of Special Issue
https://doi.org/10.18494/SAM.2018.1778
Published: May 31, 2018

Visualization of Flavor of Sake by Sensory Evaluation and Statistical Method [PDF]

Yoichiro Kanno, Toshitaka Minetoki, Takayuki Bogaki, and Kiyoshi Toko

(Received October 19, 2017; Accepted December 14, 2017)

Keywords: taste sensor, sake, sake flavor, sensory evaluation, statistical method

Sake brewing is a complicated process. Different kinds of sake with various tastes are produced depending on the raw materials [e.g., rice, water, rice malt (koji), and sake yeast (kobo)], brewing process, and storage period. To represent the complicated taste of sake in an easy-to-understand manner, two-dimensional charts based on the analysis results of taste and aroma components have been developed. However, various issues related to the difference between the evaluations by panelists in actual sake tasting and those in charts as well as the lack of objectivity still remain. The purpose of this study is to visualize the taste of sake using a scale that is different from the conventional one by combining taste sensors and sensory evaluation. In this study, measurement using taste sensors, general analysis, and sensory evaluation of 135 kinds of sake were carried out. Using the results obtained, a scatter diagram of sake samples with small differences in the evaluations by panelists in actual sake tasting and those in charts was developed using saltiness obtained using taste sensors and a sake meter value (specific gravity of sake). We called the scatter diagram the sake flavor chart. From the obtained results, we succeeded in visualizing the flavor of sake using a new objective scale that faithfully simulates the human sense of taste.

Corresponding author: Yoichiro Kanno


Cite this article
Yoichiro Kanno, Toshitaka Minetoki, Takayuki Bogaki, and Kiyoshi Toko, Visualization of Flavor of Sake by Sensory Evaluation and Statistical Method, Sens. Mater., Vol. 30, No. 5, 2018, p. 1197-1206.



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