2013•Food Research InternationalRequires access

Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor

Nobuyuki Hayashi, Tomomi Ujihara, Ronggang Chen, Kazue Irie, Hidekazu Ikezaki

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Key concepts: Astringent, Taste, Chemistry, Bitter taste, Food science, Mouthfeel, Black tea, Aroma

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