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
N1 - Copyright:
Copyright 2004 Elsevier Science B.V., Amsterdam. All rights reserved.
PY - 1999
Y1 - 1999
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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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 -