Astringency evaluation method of the food and the astringency

摘要

PROBLEM TO BE SOLVED: To provide a method and device to make quantitative evaluation of astringency of beer, wine, green tea, etc., accurately and simply.;SOLUTION: The astringency evaluating method for foods comprises three steps; a step to make reaction of the astringency component of food with peptide so that a complex substance is produced, a step to obtain a specified measuring value corresponding to the produced amount of the complex substance, and a step to determine the strength of astringency from the obtained measuring value on the basis of correlation between the previously obtained astringency strength and the specified measuring value.;COPYRIGHT: (C)2002,JPO