id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-15326		cet-15326		6	.pdf	application/pdf	3202	131	47	Table 2: Electronic tongue sensors and corresponding taste Sensors Taste Information from Relative Value Taste Information from CPA Value AAE Umami Richness CT0 Saltiness None CA0 Sourness None C00 Bitterness Aftertaste Bitterness AE1 Astringency Aftertaste Astringency 3. Results and discussion The composition of yam flour was moisture 12.9 g/100g, total solids 87.1 g/100g, total carbohydrates 81.8 g/100 g, total proteins 3.3 g/100 g. Electronic tongue analysis was performed as reported by the work of M. Laureati, S. Buratti, A. Bassoli, G. Borgonovo, 2010).	cache/cet-15326.pdf	txt/cet-15326.txt