Analysis of pork extracts by taste sensing system and the relationship between Umami substances and sensor output

被引：1
作者：
Sasaki, K
Tani, F
Sato, K
Ikezaki, H
Taniguchi, A
Emori, T
Iwaki, F
Chikuni, K
Mitsumoto, M
机构：
[1] Natl Inst Livestock & Grassland Sci, Tsukuba, Ibaraki 3050901, Japan
[2] Tokushima Livestock Hyg Serv Ctr, Tokushima 7700045, Japan
[3] Anritsu Co, Kanagawa 2430032, Japan
[4] Intelligent Sensor Technol Inc, Kanagawa 2430032, Japan
[5] Chiba Prefectural Livestock Expt Stn, Chiba 2891113, Japan
[6] Hyogo Prefectural Agr Inst, Kasai, Hyogo 6790103, Japan
来源：
SENSORS AND MATERIALS | 2005年 / 17卷 / 07期
关键词：
taste sensor; pork extract; umami-related substance;
D O I：
暂无
中图分类号：
TH7 [仪器、仪表];
学科分类号：
0804 ; 080401 ; 081102 ;
摘要：
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 cot-relation 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.
引用
收藏
页码：397 / 404
页数：8
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