Art

J-GLOBAL ID：200902178335511870   Reference number：01A0955283

Adsorption to or Desorption of Beer Components from a Lipid Membrane Related to Sensory Evaluation.

官能評価に関連したビール成分の脂質膜への吸着と脱着

Author (4)： KANEDA H (Sapporo Brewries Ltd., Shizuoka, JPN) ,  TAKASHIO M (Sapporo Brewries Ltd., Shizuoka, JPN) ,  SHINOTSUKA K (Tokyo Inst. Technol., Yokohama, JPN) ,  OKAHATA Y (Tokyo Inst. Technol., Yokohama, JPN)
Material： Journal of Bioscience and Bioengineering  (J Biosci Bioeng)
Volume： 92  Issue： 3  Page： 221-226  Publication year： Sep. 25, 2001 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Beer ,...
Semi thesaurus term： isohumulone

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JST classification (1)： Beers  (FK04022P)

Substance index (2)： Glutamic acid ,  D-Tartaric acid

Reference (14)：

• 1. Hough, J. S., Briggs, D. E., and Stevens, R. (ed): Beer quality, p. 599–648. In Malting and brewing science. Chapman and Hall Ltd., London (1975).
• 2. Narziss, L.: Beer taste and how it is influenced by raw materials and technological factors. Brauwelt International, 16, 14–25 (1998).
• 3. Arikawa, Y., Toko, K., Yanagisawa, S., and Kume, T.: Analysis of sake mash using multielectrode taste sensor. Sens. Materials, 7, 261–270 (1995).
• 4. Iiyama, S., Suzuki, Y., Ezaki, S., Arikawa, Y., and Toko, K.: Objective scaling of taste of sake using taste sensor and glucose sensor. Materials Science and Engineering, C4, 45–49 (1996).
• 5. Okahata, Y.: A lipid-coated quartz crystal microbalance as an olfaction sensor, p. 703–707. In Kurihara, K., Suzuki, N., and Ogawa, H. (ed.), Olfaction and taste, vol. 11. Springer-Verlag Tokyo, Tokyo (1994).

Terms in the title (5)： 官能評価 ,  ビール ,  脂質膜 ,  吸着 ,  脱着