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The taste sensing system based on an artificial lipid membrane is not capable of measuring edible vegetable oils directly. To overcome this challenge, we developed a suitable ethanol extraction method to evaluate the oils using the system. To optimize extraction, measurement error rates, m2, of eight categories of taste information were determined. Each taste was judged to be a distinguishable taste when m2 was less than 50%. As a result, the stepwise-diluted ethanol extraction method with filtration was more suitable and reproducible than either singlestep extraction or no-filtration. Clustering results of the taste value data obtained using the system were consistent with the positioning map of edible vegetable oils by sensory evaluation. (Received Mar. 25, 2015 ; Accepted May 29, 2015)

Study of an Edible Vegetable Oil Component Extraction Method Suitable for Measurements by the Taste Sensing System