JP2001215183A - Method and apparatus for evaluating taste of alcoholic liquors - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method and an apparatus capable of quantitatively evaluating taste items such as 'mellowness', 'body' or the like of alcoholic liquors such as beer, malt foam liquor or the like simply and easily with high reproducibility. SOLUTION: A method for evaluating taste of alcoholic liquors includes a first step for continuously sending a specific fluid to a lipid film sensor, a second step for temporarily sending alcoholic liquors to the lipid film sensor in place of the fluid, a third step for obtaining the predetermined measured value corresponding to the adsorption quantity of components in alcoholic liquors to a lipid film by the lipid film sensor, and a fourth step for calculating the intensity of the specific taste item of alcoholic liquors from the measured value obtained in the third step on the basis of the correlation of the preliminarily obtained intensity of the specific taste item of alcoholic liquors with a predetermined measured value.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for evaluating the taste of alcoholic beverages, and more particularly, to a method and an apparatus for continuously and quantitatively evaluating the taste of alcoholic beverages such as beer and malt happoshu. .

[0002]

2. Description of the Related Art The evaluation of the taste of liquors such as beer and malt sparkling liquor is determined by the taste of human beings, and these evaluations have conventionally been generally performed by sensory evaluation. The sensory evaluation is performed using a sensory scale such as a category scale, a magnitude scale, and a labeled magnitude scale known in the field of psychology (psychophysics) (Green, B. et al., Chemical Sens
es, 18 , 683 (1993)) For example, in the case of beer or malt happoshu, a test subject tastes several types of beer produced on a trial basis, and evaluates the taste based on the taste of the test subject. The evaluation is made for each taste item such as "strength and persistence of astringency", "richness", and "clearness".

[0003] Among the taste items, "richness" means "dense", "strong", "heavy", "drinky",
It is a word expressing the quantitative concept of taste such as "having a waist"
On the other hand, "clear" is a word expressing a qualitative concept of taste such as "beautiful", "clean", "round", "no savoryness" and the like. In addition, "richness" and "kire" are extremely important factors for the taste of beer and malt happoshu, and in recent years, the development of beer and malt happoshu, whose taste has diversified remarkably, has responded to various tastes. In order to develop a product, it is necessary to deal quantitatively with the results obtained for these taste items.

[0004] However, in the sensory evaluation,
The evaluation is based on the taste of the subject, and there are individual differences in the interpretation of words such as "richness" and "sharpness." A lot of time and effort was required, such as increasing the number or increasing the number of tests for each subject.

[0005] Thus, in the evaluation of the taste of alcoholic beverages such as beer and malt sparkling liquor, a simple and easy evaluation method suitable for quantitatively evaluating taste items such as "richness" and "koku". And the device has not yet been developed.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the prior art, and is intended to evaluate the taste of liquors such as beer and malt sparkling liquor. It is an object of the present invention to provide a method and an apparatus capable of easily and easily evaluating taste items such as "" quantitatively with a high level of reproducibility.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, have determined using a lipid membrane sensor a predetermined measurement corresponding to the amount of a component in alcoholic beverages adsorbed on a lipid membrane. In the method and apparatus for obtaining a value and determining the intensity of a specific taste item of alcoholic beverage from the measured value, a specific fluid is continuously sent to a lipid membrane sensor, and alcoholic beverage as a test sample is replaced with the fluid. Using a so-called flow injection system capable of temporarily sending liquid to the lipid membrane sensor, and based on a correlation between a predetermined measurement value and the intensity of a specific taste item of liquor obtained in advance. The present inventors have found that the above object can be achieved by determining the intensity of a specific taste item of alcoholic beverages from the measured values obtained by the lipid membrane sensor, and have completed the present invention.

That is, the method for evaluating the taste of alcoholic beverages of the present invention comprises:
A first step of continuously sending a specific fluid to the lipid membrane sensor, a second step of temporarily sending alcohol to be a test sample to the lipid membrane sensor instead of the fluid, A third step of obtaining a predetermined measurement value corresponding to the amount of the component in the liquor adsorbed on the lipid membrane by the lipid membrane sensor, and the intensity and the predetermined measurement value of the specific taste item of the liquor obtained in advance. And a fourth step of obtaining the intensity of a specific taste item of alcoholic beverages from the measurement value obtained in the third step based on the correlation of the above.

Further, the apparatus for evaluating the taste of alcoholic beverages of the present invention is connected to a sensor for obtaining a predetermined measurement value corresponding to the amount of the component in alcoholic beverages adsorbed on the lipid membrane, and the lipid membrane sensor, A flow injection system for continuously sending a specific fluid to the lipid membrane sensor, and temporarily sending alcohol to the lipid membrane sensor in place of alcohol as a test sample, and the lipid membrane; Connected to the sensor, based on the correlation between the intensity of the specific taste item of the liquor obtained in advance and the predetermined measurement value, the specific taste item of the liquor from the measurement value obtained by the lipid membrane sensor And an information processing device for obtaining the intensity of the information.

As described above, a so-called flow injection system capable of continuously sending a specific fluid to the lipid membrane sensor and temporarily sending alcohol to the lipid membrane sensor instead of the alcohol is used. As a result, a predetermined measurement value corresponding to the amount of the component in the liquor adsorbed on the lipid membrane can be obtained continuously and with a high level of reproducibility in a short time, and the liquor can be identified from the obtained measurement value. Since the intensity of the taste item is determined online by the information processing apparatus, it is possible to quickly and simply perform quantitative taste evaluation of a specific taste item of alcoholic beverages with a higher level of reproducibility.

According to the method and the apparatus of the present invention, it is possible to continuously obtain a measured value after an elapse of an arbitrary time from the start of the alcoholic liquid sending, but the measured value is the alcoholic alcohol starting liquid feeding. It is preferable to use one obtained after a lapse of a predetermined time from the start of the feeding of alcoholic beverages from the time until the end of the feeding. By using such a measured value, a measured value that is an index of the adsorptivity (easiness of adsorption) of a component in alcoholic beverages to a lipid membrane can be obtained with high accuracy, and shows a good correlation with the adsorptivity. Taste items such as "richness", "bitterness intensity", and "astringency intensity" are suitably evaluated, and in particular, a more reliable evaluation result of "richness" tends to be obtained. . On the other hand, it is also preferable to use, as the measured value, a value obtained after a predetermined time has elapsed from the end of the supply of alcoholic beverages. When such measured values are used, a measured value that is an index of the persistence (difficulty of desorption) of the components in alcoholic beverages with respect to the lipid membrane is obtained with high accuracy, and shows a good correlation with the persistence. Taste items such as “persistence of bitterness”, “persistence of astringency”, and “sharpness” are favorably evaluated, and in particular, a more reliable evaluation result of “sharpness” tends to be obtained.

[0012] Further, it is preferable to use at least one selected from the group consisting of beer and malt happoshu as the liquor evaluated by the method and apparatus of the present invention. The use of beer or malt happoshu gives a good correlation between the predetermined measurement value corresponding to the amount of the component in alcoholic beverages adsorbed to the lipid membrane and the intensity of a specific taste item. There is a tendency that high taste evaluation can be performed.

Further, the particular fluid used in the method and apparatus of the present invention is preferably water. When water is used, it is possible to obtain predetermined measurement values corresponding to the amounts of adsorption of both inorganic and organic components in beer, malt happoshu and other alcohols on lipid membranes, and to prolong the life of the sensor. It is in.

As the lipid membrane sensor used in the method and apparatus of the present invention, it is possible to quickly and reproducibly obtain a predetermined measurement value corresponding to the amount of a component in alcoholic beverages adsorbed on the lipid membrane. Any lipid sensor may be used, but a lipid membrane sensor provided with a frequency oscillator covered with a lipid membrane is preferable. By using such a lipid membrane sensor, a predetermined measurement value corresponding to the amount of a component in alcoholic beverages adsorbed on the lipid membrane can be obtained without being affected by substances not adsorbed on the lipid membrane, such as hydrogen ions and hydroxyl ions. Therefore, there is a tendency that taste evaluation with higher accuracy can be performed.

[0015]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below in detail with reference to the accompanying drawings.
In the drawings, the same or corresponding parts will be denoted by the same reference characters.

First, the method for evaluating the taste of alcoholic beverages according to the present invention will be described.

In the taste evaluation method of the present invention, first, a specific fluid is continuously supplied to the lipid membrane sensor, and alcoholic beverages as test samples are temporarily supplied instead of the fluid. Then, a predetermined measurement value corresponding to the amount of the component in alcoholic beverages adsorbed on the lipid membrane is obtained by the lipid membrane sensor. From the measurement values obtained in this way, the intensity of the specific taste item of alcoholic beverages is obtained based on the correlation between the intensity of the specific taste item obtained in advance and the predetermined measurement value.

Here, specific examples of the liquors include beer, malt happoshu, wine, sake and the like. These liquors include extract components such as sugars, dextrins, amino acids, and melanoidin pigments; bitter components such as isohumulone; alcohols; dextrins; and polyphenols and other components exhibiting adsorptivity to lipid membranes. In the method, the components contained in the alcoholic beverage may be a single component or a combination of multiple components, and the type and content thereof may be unknown. Among such alcoholic beverages, more suitable taste evaluation can be performed on beer or malt happoshu using the method of the present invention. When beer or malt happoshu is used as the test sample, a very good correlation is obtained between the predetermined measurement value corresponding to the amount of the component adsorbed on the lipid membrane and the intensity of a specific taste item. Therefore, the intensity of the obtained taste item tends to have higher reliability.

The liquor may be used for measurement as a test sample as it is, or may be diluted with a solvent such as water as the test sample. However, it is preferable to use a 2 to 25% aqueous solution. 5 for beer or malt happoshu
The measurement is preferably performed using a 15% aqueous solution for the test sample. When the sample concentration is lower than the lower limit, the sensitivity of the lipid membrane sensor tends to be insufficient, and when the sample concentration is higher than the upper limit, the measurement accuracy is insufficient and the life of the lipid membrane sensor is reduced. Respectively tend to be shortened, which is not preferred. It is preferable to use sparkling liquors such as beer and malt sparkling liquor that have been sufficiently degassed in advance. Insufficient degassing is not preferred because foaming tends to result in insufficient measurement accuracy.

In the method of the present invention, the specific fluid which is continuously fed to the lipid membrane sensor includes water, a buffer solution, an organic solvent, and the like. It is particularly preferred to use water. By using such a specific fluid, it is possible to obtain a predetermined measurement value corresponding to the amount of both inorganic and organic components adsorbed on the lipid membrane in alcoholic beverages such as beer and malt sparkling liquor, and to shorten the life of the sensor. It tends to be longer.

Further, the lipid membrane sensor according to the method of the present invention is not particularly limited, and it is preferable to use a sensor having a frequency oscillator such as a crystal oscillator coated with a lipid membrane, a potential measurement type sensor or the like. Measurement can be performed,
Above all, it is preferable to use a device provided with a frequency oscillator covered with a lipid film, and it is more preferable to use a device provided with a crystal oscillator coated with a lipid film. Using such a lipid membrane sensor, the frequency change caused by the adsorption and desorption of components in alcoholic beverages to and from the lipid membrane is measured, and the effects of substances that do not adsorb to the lipid membrane, such as hydrogen ions and hydroxyl ions, are measured. There is a tendency that a predetermined measurement value corresponding to the adsorption amount of the component in the liquor is obtained with higher accuracy without receiving it. There is no particular limitation on the type of lipid membrane used for the lipid membrane sensor, and specific examples thereof include fatty acids and phospholipids. Among them, dioctadecyl dimethyl ammonium polystyrene sulfonic acid or dipalmitoyl phosphatidyl ethanol is preferred. When amines are used, measured values corresponding to the amount of components in alcoholic beverages such as beer and malt-malt beer that are adsorbed to lipid membranes can be obtained with high accuracy, and the intensity of certain taste items of alcoholic beverages can be reproduced at a higher level of reproducibility. It is preferable because it tends to have.

From the measured values obtained by the above-described method, the intensity of the specific taste item of the liquor is determined based on the correlation between the intensity of the specific taste item of the liquor previously obtained and the predetermined measured value. Is required. Here, the correlation between the intensity of a specific taste item and a predetermined measurement value is obtained by performing a sensory evaluation in advance on alcoholic beverages whose measurement values are known. There is no particular limitation on the method of this sensory evaluation, and it can be suitably performed using a sensory scale such as a category scale, a magnitude estimation, and a labeled magnitude scale widely used in the field of psychology (psychophysics). However, among them, it is preferable to use magnitude estimation as a sensory scale because the result obtained for each evaluation item tends to be statistically processed as intensity as it is. Here, an example of magnitude estimation for sensory evaluation is shown in FIG.
Shown in In FIG. 1, the maximum intensity “very strong” is 5.0, and the minimum intensity “no feeling” is 0.
And the difference between the intensities is 0.5.

In the case of beer or malt malt liquor, the taste items evaluated by the sensory evaluation include “richness (rich)”, “sharpness”, “bitter intensity”, and “persistence of bitterness”. , “Astringency intensity”, “astringency persistence” and the like. Here, "richness" means "dark", "strong", "heavy", "drinky", "has a waist".
Is a term that expresses the quantitative concept of the harmony of taste, etc., while “Kire” is the qualitative concept of the harmony of taste, such as “beautiful”, “clean”, “round”, “no savory”, etc. These words are used for convenience in the beer industry (Naoki Hashimoto, New Food Industry Vol.35, No1,
25 (1993)).

According to the method of the present invention, the specific fluid is continuously sent to the lipid membrane sensor, and the alcoholic beverage as the test sample is temporarily transferred to the lipid membrane sensor instead of the specific fluid. Since the liquid is fed, the measured value after a predetermined time has elapsed from the start of the liquor feeding can be obtained continuously and with a high level of reproducibility. Of the measured values obtained in this way, when a value obtained after a lapse of a predetermined time from the start of liquid supply of alcoholic beverages between the start of liquid supply of alcoholic beverages and the end of liquid supply is used, the lipid of the component in alcoholic beverages is used. Since the measured value serving as an index of the adsorptivity to the membrane (easiness of adsorption) can be obtained with high accuracy, the "abundance" indicating a good correlation with the adsorptivity,
Appropriate taste evaluation can be performed for taste items such as "bitterness intensity" and "astringency intensity", and among them, there is a tendency to obtain evaluation results with higher reliability for "richness" It is in. On the other hand, when a measurement value obtained after a lapse of a predetermined time from the end of the supply of alcoholic beverages temporarily supplied to the lipid membrane sensor is used, the residual property of the alcoholic beverages on the lipid membrane (desorption of Since the measured value serving as an index of (hardness) can be obtained with high accuracy, the taste items such as “sharpness”, “survivability of bitterness”, and “survivability of astringency” indicating good correlation with the adsorptivity are described. Suitable taste evaluation can be performed, and in particular, there is a tendency that an evaluation result with higher reliability is obtained for “cut”.

The measurement conditions in the method of the present invention are not particularly limited. However, from the viewpoint of eliminating the influence of the temperature dependence of the amount of the alcohol in the alcohol adsorbed on the lipid membrane,
Preferably, the temperature of the lipid membrane sensor is kept constant. As a method of keeping the temperature of the lipid membrane sensor constant,
For example, there is a method in which the lipid membrane sensor is immersed in a water bath maintained at a constant temperature. Also, there is no particular limitation on the liquid sending time of the alcoholic beverage and the specific fluid and the flow rate of each liquid, which are appropriately selected according to physical properties such as the viscosity of the liquid and the amount of components adsorbed on the lipid membrane of the alcoholic beverage, It is preferable that various measurement conditions for each test sample be constant.

Next, an apparatus for evaluating the taste of alcoholic beverages according to the present invention will be described.

FIG. 2 is a schematic diagram showing a preferred embodiment of the apparatus of the present invention (a taste evaluation apparatus provided with a lipid membrane sensor provided with a crystal oscillator coated with a lipid membrane and a flow injection system). It is. The taste evaluation device 1 shown in FIG. 2 includes a flow injection system 2,
The liquor-containing solution 4 which is the test sample by switching the valve 3
It is possible to select a desired container from either the container 6 containing the liquid or the container 7 containing the specific fluid 5 and to guide the liquid (alcohol-containing solution 4 or the specific fluid 5) therein to the flow path 8. It has become. Further, a pump 9 is connected to the flow path 8, and the liquor-containing solution 4 or the specific fluid 5 is sent to a lipid membrane sensor 11, which will be described later, via a flow path 10, and a waste liquid is further passed through a flow path 12. The liquid can be sent to the container 13. Here, a controller 14 is electrically connected to the valve 3 and the pump 9 which constitute the flow injection system 2.
Control signals are sent to the valve 3 and the pump 9, respectively, to select either the liquor-containing solution 4 or the specific fluid 5 to be sent to the flow path 8, and to set a desired flow rate, solution sending time and the like. It is possible to measure under conditions.

In the lipid membrane sensor 11, a crystal oscillator 17 composed of an electrode 15 covered with a lipid membrane 18 and a quartz plate 16 is housed in a cell 19.
The cell 19 is connected to the flow path 10 and the flow path 12. The liquid in the flow path 10 is sent to the cell 19, and further sent to the waste liquid container 13 via the flow path 12. A frequency measuring device 20 is electrically connected to the crystal oscillator 17. A control signal is transmitted from the frequency measuring device 20 to the crystal oscillator 17, and the frequency measuring device 20 is The measurement data regarding the change in the frequency is sent to the controller. Further, an information processing device 21 is electrically connected to the frequency measuring device 20 of the lipid membrane sensor 11, and measurement data is transmitted from the frequency measuring device 20 to the information processing device 21.
The information processing device 21 stores in advance the correlation between the intensity of the specific taste item of alcoholic beverage and the frequency change amount, and obtains the correlation in advance from the measurement value obtained by the lipid membrane sensor 11. Based on the correlation between the intensity of the specific taste item of the alcoholic beverage and the frequency change amount, the intensity of the specific alcoholic beverage taste item is obtained.

According to the apparatus 1 for evaluating the taste of alcoholic beverages,
The specific fluid 5 is continuously supplied to the lipid membrane sensor 11 under desired conditions (flow rate of the liquid, liquid supply time, etc.) by the flow injection system 2, and the alcoholic solution 4 is replaced with the fluid 5 to replace the lipid membrane. It is possible to temporarily send the solution to the sensor 11 and to continuously and with a high level of reproducibility measure the frequency change corresponding to the amount of the component in the alcoholic solution 4 adsorbed on the lipid membrane. Can be. Further, the intensity of a specific taste item of the liquor-containing solution 4 is obtained online by the information processing device 21 from the obtained measurement values. Therefore, it is possible to quickly and easily evaluate the taste of alcoholic beverages with a high level of reproducibility without performing a sensory evaluation.

The conditions such as the flow rate of the liquid and the liquid sending time in the apparatus of the present invention are based on the type of the alcoholic solution 4 and the physical properties such as the viscosity of the liquid (the alcoholic solution 4 and the specific fluid 5). It is appropriately selected depending on the nature. For example, distilled water is continuously fed as the specific fluid 5, and the alcoholic solution 4
When the 10 volume% beer aqueous solution is temporarily sent instead of the distilled water, the flow rate of each liquid is set to 3.1 to
A suitable measurement can be performed by setting the flow rate of the 10% beer aqueous solution at 3.5 ml / min to 1 to 5 minutes.

The lipid membrane sensor 11 is not particularly limited as long as it can quickly and accurately obtain a predetermined measured value corresponding to the amount of the component in the alcoholic solution 4 adsorbed on the lipid membrane 18. However, it is preferable to use a device having a frequency oscillator such as the crystal oscillator 17. With such a lipid membrane sensor, the frequency change corresponding to the amount of the component in alcoholic beverages adsorbed to the lipid membrane 18 can be obtained without being affected by substances that do not adsorb to the lipid membrane, such as hydrogen ions and hydroxyl ions. Since the measurement is performed, the accuracy of the measurement tends to be further improved.
The type of the lipid membrane 18 is not limited as long as it can specifically and selectively adsorb the components in the alcoholic beverage-containing solution 4. Dioctadecyldimethylammonium polystyrene sulfonic acid or dipalmitoyl phosphatidylethanolamine can be used. Preferably, it is used.

Further, the material of the cell 19 is not particularly limited, but is preferably a cell made of silicone or polyvinyl chloride from the viewpoint of preventing components in alcoholic beverages from adhering to the inner surface of the cell 19. . Further, the shape of the cell 19 is not particularly limited as long as it can accommodate the liquid (the test sample 4 and the specific liquid 5) and the frequency oscillator required for the measurement. Specifically, the lipid membrane sensor 11
When the odor sensor SF105W (manufactured by Mutual Pharmaceutical Co., Ltd.) is used as the cell 19, dimensions (inner method) are used.
Is 10-20mm in height, 10-20mm in width, 2-7m in thickness
An example is a cell having an inner volume of 0.1 ml, which is equipped with a lid of m. Further, since the cell 19 can be immersed in a water bath (not shown) maintained at a constant temperature as required, it is possible to perform measurement under a desired temperature condition.

The specific configuration of the flow paths 8, 10 and 12 is not particularly limited as long as the liquor-containing solution 4 and the specific fluid 5 do not stay and adhere to the inside. A tube made of polytetrafluoroethylene, silicone, or polyvinyl chloride having an inner diameter of 3 mmφ is used.

Although the preferred embodiment of the liquor taste evaluation apparatus of the present invention has been described above, the apparatus of the present invention is not limited to the above embodiment. For example, in the above-described embodiment, a flow injection system including a valve and a pump is used to continuously supply a specific fluid to the lipid membrane sensor and temporarily supply alcoholic beverages instead of the fluid. Although connected to the membrane sensor, a flow injection system having a flow injector may be connected to the lipid membrane sensor 11.

[0035]

EXAMPLES Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited to the following examples.

Example 1 (Preparation of a measuring device) The following measuring devices: Flow injection system: Pump: manufactured by Atto, Peristor Biominipump Valve: manufactured by Atto, Grady mixer Controller: manufactured by Atto, Attogradicon III Lipid Membrane sensor: manufactured by Mutual Pharmaceutical Co., Ltd., odor sensor SF105W (quartz oscillator: dimethyl octadecyl dimethyl ammonium polystyrene sulfonic acid (2C18))
And a silicone cell (dimensions (internal method): length 18)
A crystal oscillator housed in a cell having an inner volume of 0.1 ml was prepared by mounting a lid having a size of 16 mm, a width of 16 mm and a thickness of 5 mm) Information processing apparatus: Micros as a program for analyzing measured values
A computer storing oft Excel Version 7.0 A flow path: 1 mm inner diameter, a silicone tube was used to assemble the measuring apparatus of the present invention shown in FIG. (Measurement of frequency change corresponding to the amount of components in beer and malt sparkling liquor adsorbed on lipid membrane) Next, eight types of beer A, B, C, D, E, F, G, H and 5 A test sample was prepared using the following malt happoshu I, J, K, L, and M in the following manner. That is, each beer or malt sparkling liquor was sufficiently degassed and then diluted with distilled water to obtain a 10% by volume aqueous solution.

For each of the test samples thus obtained, the change in frequency corresponding to the amount of the components in the test sample adsorbed on the lipid membrane was measured using the above-described apparatus shown in FIG.
That is, distilled water, test sample,
Distilled water is sequentially fed for 5 minutes, 5 minutes, and 10 minutes, respectively, and the frequency is 8 minutes from 2 minutes before the start of the test sample to 1 minute after the end of the test sample. The change was measured. The measurement conditions at that time were as follows: Measurement temperature: about 25 ° C. (room temperature) Flow rate: 3.3 ± 0.2 ml / min.

Regarding beers A and F and malt happoshu I,
FIG. 3 is a graph showing the change over time of the frequency obtained by the above method. In FIG. 3, the frequency rapidly decreased immediately after the test sample was sent, and thereafter showed a gradual decreasing tendency. Further, when the liquid supply of the test sample was completed, the frequency immediately increased. Such frequency change is caused by beer A
ＨH and malt happoshu I〜M were observed in all samples.

The measurement of the frequency change by this method was performed 16 times for each sample. In each measurement, the change in frequency from the reference value 4 minutes after the start of the test sample transfer and 1 minute after the end of the test sample transfer, using the frequency before sending the test sample as the reference value. (Amount of decrease) was determined as an index of adsorptivity and residual property, respectively. Then, for each sample, the average value of the frequency change amount during the measurement of the adsorptivity and the measurement of the survivability and the standard deviation of the measured values were calculated. Here, the analysis of the measured value
This was performed using Microsoft Excel Version 7.0. Table 1 shows the results. It was confirmed that using the above-described method, measured values having a high level of reproducibility were obtained in all samples. In addition, comparing their average values, in the sensory evaluation described later, the greater the intensity of "richness", the greater the frequency change indicating the adsorptivity,
A correlation was confirmed that the greater the strength of the “sharpness”, the smaller the change in frequency indicating the survivability was.

[0040]

[Table 1]

(Sensory Evaluation) The eight types of beer A to H and the five types of malt sparkling liquor I to M used in the above-mentioned measurement of the frequency change amount were subjected to the following procedure to determine the “richness” by the sensory evaluation. "And" Kire "were evaluated. First, 10
Beer A to H and malt happoshu I
ＭM were tasted, and the “richness” and “crispness” of each sample were evaluated using the magnitude estimation shown in FIG. 1 as a sensory scale. Then, the average value of the “richness” and “sharpness” obtained for each sample was
Calculated using Excel Version 7.0. Table 2 shows the results.
Shown in At the time of tasting, beer or malt sparkling liquor was used as a test sample as it was, but in order to remove the influence of the odor components, the subject attached a nose clip (snout plug for swimming) to the nose. Was evaluated. The scales of magnitude estimation are “richness” and “clear”.
In both cases, the maximum evaluation “very strong” was set to 5.0, the minimum evaluation “not felt at all” was set to 0, and the difference between the evaluation stages was set to 0.5.

[0042]

[Table 2]

(Preparation of Calibration Curve) The frequency change amount and the "richness" at the time of measuring the adsorptivity obtained by the method and apparatus described above.
FIG. 4 shows the correlation with the intensity of the vibration, and FIG. 5 shows the correlation between the amount of change in the frequency at the time of the measurement of the survivability and the intensity of the “sharpness”. The correlation is that "richness" is felt more strongly when the frequency change during adsorption measurement is larger, while "Creep" is felt more strongly when the frequency change is smaller when survivability is measured. Was observed. The correlation coefficient between the frequency change amount (x) at the time of measuring the adsorptivity and the intensity (y) of “richness” in FIG. 4 is r = 0.915, n = 13, and In FIG. 5, the correlation coefficient between the frequency change amount (x) at the time of measuring the survivability and the strength (y) of “cut” is r =
-0.917, n = 13. Here, r represents a correlation coefficient, and n represents the number of samples. Such a very good correlation is caused by the interaction (hydrophobic bond, ionic bond, etc.) between the components in beer or malt happoshu and the biological membrane in the oral cavity (tongue, throat, etc.). In taste stimuli (chordal nervous system stimulation) and tactile stimuli (trigeminal nervous system, etc.), the higher the adsorptivity, the stronger the stimulus, so the “richness” is felt. The present inventor presumes that this is due to the fact that the sharpness is felt more quickly.

From the above results, the following equation is used as a calibration curve showing the correlation between the frequency change amount (x) at the time of measuring the adsorptivity and the intensity (y) of "richness": y = 0.0081x + 0. 737 is obtained, and the following equation: y = −0.0186x + 3.0364 is used as a calibration curve showing the correlation between the frequency change (x) at the time of measuring the survivability and the strength (y) of “cut”. Obtained. Based on such a calibration curve, a method of obtaining the intensity of a specific taste item such as “richness” or “sharpness” from the measurement value obtained by the lipid membrane sensor is a method for alcoholic beverages in which the intensity of the taste item is unknown. Can be obtained without performing a new sensory evaluation, so that quantitative taste evaluation can be performed simply and easily with a high level of reproducibility.
This method is also very effective in terms of efficiency and accuracy of evaluation, even when subjects having unknown tasting abilities are classified into groups having similar tastes.

[0045]

As described above, according to the method and apparatus of the present invention, it is possible to easily and easily evaluate tastes such as "richness" and "koku" in taste evaluation of liquors such as beer and malt happoshu. In addition, quantitative evaluation can be performed with a higher level of reproducibility.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing an example of magnitude estimation used as a sensory scale for sensory evaluation.

FIG. 2 is a schematic diagram showing a preferred embodiment of the apparatus of the present invention.

FIG. 3 shows a measurement result of a frequency change corresponding to the amount of components adsorbed on a lipid membrane in a test sample when samples A, F, and I are used as the test sample in Example 1. It is a graph.

FIG. 4 is a graph showing the correlation between the frequency change amount (x) and the intensity (y) of “richness” at the time of measuring the adsorptivity, obtained in Example 1.

FIG. 5 is a graph showing the correlation between the frequency change (x) and the strength (y) of sharpness obtained at the time of survivability measurement, obtained in Example 1.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Taste evaluation apparatus, 2 ... Flow injection system, 3 ... Valve, 4 ... Liquor containing solution, 5 ... Specific fluid,
6, 7: container, 8, 10, 12: flow path, 9: pump, 1
DESCRIPTION OF SYMBOLS 1 ... Lipid membrane sensor, 13 ... Waste liquid container, 14 ... Controller, 15 ... Electrode, 16 ... Quartz plate, 17 ... Quartz oscillator, 18 ... Lipid membrane, 19 ... Cell, 20 ... Frequency measuring device, 21 ... Information processing apparatus.

Claims (10)

[Claims] 1. A first step of continuously feeding a specific fluid to a lipid membrane sensor, and a second step of temporarily sending alcoholic beverage, which is a test sample, to the lipid membrane sensor instead of the fluid. And a third step of obtaining a predetermined measurement value corresponding to the amount of the component in the liquor adsorbed on the lipid membrane by the lipid membrane sensor; and the intensity of a specific taste item of the liquor obtained in advance. A fourth step of obtaining the strength of a specific taste item of alcoholic beverages from the measurement value obtained in the third step based on a correlation with a predetermined measurement value.
Liquor taste evaluation method. 2. The method according to claim 1, wherein the taste item has a correlation with the adsorptivity of a component in the liquor to the lipid membrane, and wherein the measured value is between the start of the liquor feeding and the end of the liquor feeding. The method for evaluating the taste of alcoholic beverages according to claim 1, wherein the method is obtained after a predetermined time has elapsed from the start. 3. The taste item has a correlation with the persistence of the components in the alcoholic beverage on the lipid membrane, and the measured value is obtained after a predetermined time has elapsed from the completion of the liquid supply of the alcoholic beverage. 2. The method according to claim 1, wherein
3. The method for evaluating the taste of alcoholic beverages described in 1. 4. The method for evaluating the taste of alcoholic beverages according to claim 1, wherein the alcoholic beverages are at least one selected from the group consisting of beer and malt happoshu. 5. The method according to claim 1, wherein the specific fluid is water, and the lipid membrane sensor includes a frequency oscillator coated with a lipid membrane. The method for evaluating the taste of alcoholic beverages according to claim 1. 6. A sensor for obtaining a predetermined measured value corresponding to the amount of a component in alcoholic beverages adsorbed on a lipid membrane, and a specific fluid connected to the lipid membrane sensor and allowing a specific fluid to flow to the lipid membrane sensor. A fluid injection system for temporarily sending liquid to the lipid membrane sensor in place of alcohol as a test sample instead of the fluid, and being connected to the lipid membrane sensor and obtained in advance. An information processing device for determining the intensity of the specific taste item of the liquor from the measurement value obtained by the lipid membrane sensor, based on the correlation between the intensity of the specific taste item of the liquor and the predetermined measurement value; And a taste evaluation device for alcoholic beverages. 7. The method according to claim 6, wherein the taste item has a correlation with the adsorptivity of the components in the alcohol to the lipid membrane, and the measured value is determined to be between the start of the alcohol supply and the end of the alcohol supply. The liquor taste evaluation device according to claim 6, wherein the liquor taste evaluation device is obtained after a predetermined time has elapsed from the start. 8. The taste item has a correlation with the persistence of a component in alcoholic beverages on a lipid membrane, and the measured value is obtained after a predetermined time has elapsed from the end of the liquid supply of alcoholic beverages. 7. The method according to claim 6, wherein
A taste evaluation device for alcoholic beverages according to claim 1. 9. The liquor taste evaluation device according to claim 6, wherein the liquor is at least one selected from the group consisting of beer and malt happoshu. 10. The method according to claim 6, wherein the specific fluid is water, and the lipid membrane sensor is provided with a frequency oscillator coated with a lipid membrane. The liquor taste evaluation device according to claim 1.