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. 2020 Feb 26;9(3):251. doi: 10.3390/foods9030251

Figure 1.

Figure 1

Measurement diagram. The relative value is the initial taste at sensory evaluation, including sourness, saltiness, and umami. The CPA value is the adsorption of bitter and astringent substances. Note: the reference solution should be tasteless or at low concentration than the tested sample. Adopted from Kobayashi, Habara, Ikezazki, Chen, Naito, and Toko [13].