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dc.contributor.authorShafiqul Islam, A.K.M.
dc.contributor.authorZhari, Ismail
dc.contributor.authorMohd Noor, Ahmad
dc.contributor.authorAbdul Rahman, Othman
dc.contributor.authorSaravanan, Dharmaraj
dc.contributor.authorAli Yeon, Md Shakaff
dc.date.accessioned2009-08-12T06:27:04Z
dc.date.available2009-08-12T06:27:04Z
dc.date.issued2003
dc.identifier.citationSensors and Materials, vol.15 (4), 2003, pages 209-218.en_US
dc.identifier.issn0914-4935
dc.identifier.urihttp://www.myu-inc.jp/myukk/S&M/index.html
dc.identifier.urihttp://dspace.unimap.edu.my/123456789/6846
dc.descriptionLink to publisher's homepage at http://www.myu-inc.jp/myukk/S&Men_US
dc.description.abstractA taste sensor was used for organoleptic profiling and quality evaluation of Centella asiatica extracts and isolates on the basis of basic tastes i.e., sweet, sour, bitter, salty and umami. The sensor uses an array of electrodes composed of different lipid polymer membranes. The potentiometric data obtained were classified using principal component analysis (PCA) and discriminant function analysis (DFA). A good correlation was obtained between Centella asiatica extracts (r>0.97) and the salty taste, and isolates (r>0.94) and the umami taste. Similar results were obtained from the DFA method.en_US
dc.language.isoenen_US
dc.publisherMYU K.K.en_US
dc.subjectTaste sensoren_US
dc.subjectDetectorsen_US
dc.subjectMedicinal plantsen_US
dc.subjectOrganoleptic assessmenten_US
dc.subjectTaste profilingen_US
dc.subjectOdorsen_US
dc.titleTaste profiling of Centella Asiatica by a taste sensoren_US
dc.typeArticleen_US


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