Discrimination of types of Japanese sake using 'Kansei' chemical sensor system

摘要

Quality of four types of Japanese sake is estimated using a surface plasmon resonance (SPR) taste sensor and a quartz crystal microbalance (QCM) sensor. The SPR taste sensor responds to quality change of Japanese sake such as sweetness and dry. On the other hand, QCM odor sensor responds to the alcohol content of Japanese sake. It is found that the discrimination of four types of Japanese sake can be possible by plotting the output of QCM odor sensor as a function of output of SPR taste sensor.