Analysis of tastes of amino acids using surface-polarity controlled sensors

M. J. Ju, Kenshi Hayashi, Kiyoshi Toko

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

The tastes of amino acids were studied using a method for detecting the change in the interaction between an electrode surface and amino acids in aqueous solution. The electrode impedance showed different patterns of potential profiles for amino acids with different taste qualities, while it showed similar patterns for amino acids with similar tastes. Amino acids may be classified into four groups according to their tastes based on sensor outputs. The sensor response correlated well with human sensitivities and showed higher sensitivity than human sensation. This method can provide useful transducers for the development of sensors to analyze taste qualitatively and quantitatively.

Original languageEnglish
Pages (from-to)169-177
Number of pages9
JournalSensors and Materials
Volume13
Issue number3
Publication statusPublished - Dec 1 2001

Fingerprint

taste
amino acids
Amino acids
polarity
Amino Acids
sensors
Sensors
Electrodes
electrodes
sensitivity
Transducers
transducers
impedance
aqueous solutions
acids
output
profiles
interactions

All Science Journal Classification (ASJC) codes

  • Instrumentation
  • Materials Science(all)

Cite this

Analysis of tastes of amino acids using surface-polarity controlled sensors. / Ju, M. J.; Hayashi, Kenshi; Toko, Kiyoshi.

In: Sensors and Materials, Vol. 13, No. 3, 01.12.2001, p. 169-177.

Research output: Contribution to journalArticle

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