Open AccessA novel quantitative prediction approach for astringency level of herbs based on an electronic tongue
Author(s) -
Xue Han,
Hong Jiang,
Dingkun Zhang,
Yingying Zhang,
Xi Xiong,
Jiaojiao Jiao,
RuiHua Xu,
Ming Yang,
Li Han,
Junzhi Lin
Publication year - 2017
Publication title -
pharmacognosy magazine
Language(s) - English
Resource type - Journals
eISSN - 0976-4062
pISSN - 0973-1296
DOI - 10.4103/pm.pm_455_16
Subject(s) - citric acid , electronic tongue , chemistry , tannic acid , umami , tongue , astringent , chromatography , taste , food science , medicine , organic chemistry , pathology
The current astringency evaluation for herbs has become dissatisfied with the requirement of pharmaceutical process. It needed a new method to accurately assess astringency.