MEASUREMENTS OF SHOYU (SOY-SAUCE) WITH MULTICHANNEL TASTE SENSOR

Tastes of shoyu (soy sauce) were investigated using the taste sensor w ith lipid/polymer membranes. Stable measurements were made by synthesi zing a standard solution for shoyu. Twenty five kinds of shoyu were me asured with the sensor, but classification to conventional three group s, i.e., koikuchi, usukuchi and sashimi, could not be made. On the oth er hand, it was found that tastes of three types of shoyu, which were produced in the same manufacturer, resembled each other. The similarit y of shoyu in the same manufacturer was also confirmed by an amino aci d analysis and a sensory test. The taste sensor will contribute to aut omated shoyu brewing.