清酒の苦味・渋味成分と味覚センサの応答 Sake Response of
Contents
1. 2000 1953 31 45 1841954 8 1975 509 38 4 K TAKAHASHIL M TADENUMS KITAMOTO and 5 SATO Ager Biol Chem 38 927 1974 Beebe Cen J G Jour Psychol 28 411 1949 a OOOoooooooooao 99 oooooal 200 OH 1 1 4 362. 0
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4. DO JOG 2 DOD 00 bitterness keywords sake tastesensor bitterness astringency 1 11 3 gt 1 I 3H Br gt 3 3 1 AF I SO 3 HF 4 RJ Eg 7 1 1 2 EE 3 9 OO OO OH 3 3 0 0 1 1 FHF gt 3 IO OO 1 1 1 1 1 1 3 1 3 Om TT TL Ee A 21 34 OO ooooooooooooonoooon ooooooooo o
5. 2 0 6 04 1 0 6 1 003 00 04 1 5 OE EC 3 0 7 OE a EOE 0 1 0 3 001 003 007 4 12 0 7 0 4 0 8 2F 20 08 35 16 2 12 11 29 12 3 0 6 0 6 15 0 6 0 3 01 0 9 0 5 03 1 3 onooooooog oooooog ooooooog 1 0 sl 3 4 19 2 0008 1 0 3 2 6 1 4 1 0 5 8 39 0000 9 3 00000 37 8
6. OOOO 0 Response of Taste Sensores to 2011071085 or Astrigency of Sake NAKAYAMA Shigeki and SAKURAI Hiroshi As weconfirmed respons of taste sensores to bitterness or astringency of sake We measured sake addedalredy knownelementsof bitterness orasryingency Asaresult ltwasunderstoodthatthesensor reacttoastringency in unison with the sensory evalution and some sensores react sensitively to specific OO OOOO JOO Ds Bp OO gs OOO OO
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