Abstract
A multichannel taste sensor, i.e., an electronic tongue, whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics, can detect taste in a manner similar to human gustatory sensation. In this study, we attempted to detect the suppression of saltiness by the umami substance monosodium glutamate (MSG) using a multichannel taste sensor. To quantify the saltiness, a principal component analysis (PCA) was applied to membrane potential data. The saltiness was expressed on the τ scale, which is the relationship between the salty strength perceived by humans and the NaCl concentration, using PCA. It was quantitatively shown that the saltiness of NaCl was weakened by MSG.
| Original language | English |
|---|---|
| Pages (from-to) | 469-477 |
| Number of pages | 9 |
| Journal | Sensors and Materials |
| Volume | 11 |
| Issue number | 8 |
| Publication status | Published - Dec 1 1999 |
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All Science Journal Classification (ASJC) codes
- Instrumentation
- Materials Science(all)
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Detection of the suppression of saltiness by Umami substances using a taste sensor. / Nagamori, Tomomi; Toko, Kiyoshi; Kikkawa, Yukiko; Watanabe, Takehiko; Endou, Kenichi.
In: Sensors and Materials, Vol. 11, No. 8, 01.12.1999, p. 469-477.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Detection of the suppression of saltiness by Umami substances using a taste sensor
AU - Nagamori, Tomomi
AU - Toko, Kiyoshi
AU - Kikkawa, Yukiko
AU - Watanabe, Takehiko
AU - Endou, Kenichi
PY - 1999/12/1
Y1 - 1999/12/1
N2 - A multichannel taste sensor, i.e., an electronic tongue, whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics, can detect taste in a manner similar to human gustatory sensation. In this study, we attempted to detect the suppression of saltiness by the umami substance monosodium glutamate (MSG) using a multichannel taste sensor. To quantify the saltiness, a principal component analysis (PCA) was applied to membrane potential data. The saltiness was expressed on the τ scale, which is the relationship between the salty strength perceived by humans and the NaCl concentration, using PCA. It was quantitatively shown that the saltiness of NaCl was weakened by MSG.
AB - A multichannel taste sensor, i.e., an electronic tongue, whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics, can detect taste in a manner similar to human gustatory sensation. In this study, we attempted to detect the suppression of saltiness by the umami substance monosodium glutamate (MSG) using a multichannel taste sensor. To quantify the saltiness, a principal component analysis (PCA) was applied to membrane potential data. The saltiness was expressed on the τ scale, which is the relationship between the salty strength perceived by humans and the NaCl concentration, using PCA. It was quantitatively shown that the saltiness of NaCl was weakened by MSG.
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UR - http://www.scopus.com/inward/citedby.url?scp=0033475627&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0033475627
VL - 11
SP - 469
EP - 477
JO - Sensors and Materials
JF - Sensors and Materials
SN - 0914-4935
IS - 8
ER -