Development of lipid membranes using silicone rubber for taste sensor

Ken Tanaka, Munehiro Iwakura, Kiyoshi Toko

Research output: Contribution to journalArticle

Abstract

Lipid membranes using silicone rubber (SR) were developed by mixing only lipids in SR. In this study, we prepared three kinds of lipid membranes and investigated their response characteristics for five basic taste qualities. As the result, taste substances with the same basic taste had similar response patterns constructed from outputs of three kinds of membranes, whereas those with the different taste had different patterns. However, response patterns for sweet substances are a little similar to those for umami taste substances. Improvement of this point will produce the taste sensor which can provide an objective scale for the human sensory expression.

Original languageEnglish
Pages (from-to)91-95
Number of pages5
JournalResearch Reports on Information Science and Electrical Engineering of Kyushu University
Volume8
Issue number1
Publication statusPublished - Mar 2003
Externally publishedYes

Fingerprint

Silicones
Rubber
Sensors
Lipids
Membranes
Membrane Lipids

All Science Journal Classification (ASJC) codes

  • Electrical and Electronic Engineering
  • Hardware and Architecture
  • Engineering (miscellaneous)

Cite this

Development of lipid membranes using silicone rubber for taste sensor. / Tanaka, Ken; Iwakura, Munehiro; Toko, Kiyoshi.

In: Research Reports on Information Science and Electrical Engineering of Kyushu University, Vol. 8, No. 1, 03.2003, p. 91-95.

Research output: Contribution to journalArticle

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