Table 3.
Taste information converted from taste sensor outputs. The type of standard sample for calculating the conversion factor depends on the type of taste sensor.
| Taste sensor | Taste information from relative value | Taste information from CPA value | Standard sample for calculating conversion factor |
|---|---|---|---|
| Umami sensor AAE | Umami | Richness | 10 mM monosodium glutamate |
| Saltiness sensor CT0 | Saltiness | (none) | 270 mM potassium chloride |
| Sourness sensor CA0 | Sourness | (none) | 2.7 mM tartaric acid |
| Bitterness sensor C00 | Acidic bitterness | Aftertaste from acidic bitterness | 0. 01 vol% iso-alpha acid |
| Astringency sensor AE1 | Astringency | Aftertaste from astringency | 0.05% tannic acid |
| Bitterness sensor BT0 | (none) | Aftertaste from hydrochloride salts | 0.1 mM quinine hydrochloride |
| Bitterness sensor AN0 | (none) | Aftertaste from basic bitterness | 0.1 mM quinine hydrochloride |
| Sweetness sensor GL0 | Sweetness | (none) | 1 M sucrose |