Abstract
A multichannel taste sensor is developed by imitating the mechanism in gustatory systems. Various foods have been measured using a taste sensor, and identification and quantification of a taste have become possible. However, there is no method for detecting and separating bitter substances in a solution. Development of such a method might contribute greatly to the understanding of foods, chemicals and medicines. The purpose of this study is to examine a method for detecting and separating bitter substances using a taste sensor and high-performance liquid chromatography (HPLC) and to develop the equipment.
| Original language | English |
|---|---|
| Pages (from-to) | 179-187 |
| Number of pages | 9 |
| Journal | Sensors and Materials |
| Volume | 13 |
| Issue number | 3 |
| Publication status | Published - Dec 1 2001 |
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All Science Journal Classification (ASJC) codes
- Instrumentation
- Materials Science(all)
Cite this
Development of technology for separating and identifying bitter substances. / Takamatsu, Ryuji; Toko, Kiyoshi; Takeguchi, Hiroshi; Kawabata, Akira.
In: Sensors and Materials, Vol. 13, No. 3, 01.12.2001, p. 179-187.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Development of technology for separating and identifying bitter substances
AU - Takamatsu, Ryuji
AU - Toko, Kiyoshi
AU - Takeguchi, Hiroshi
AU - Kawabata, Akira
PY - 2001/12/1
Y1 - 2001/12/1
N2 - A multichannel taste sensor is developed by imitating the mechanism in gustatory systems. Various foods have been measured using a taste sensor, and identification and quantification of a taste have become possible. However, there is no method for detecting and separating bitter substances in a solution. Development of such a method might contribute greatly to the understanding of foods, chemicals and medicines. The purpose of this study is to examine a method for detecting and separating bitter substances using a taste sensor and high-performance liquid chromatography (HPLC) and to develop the equipment.
AB - A multichannel taste sensor is developed by imitating the mechanism in gustatory systems. Various foods have been measured using a taste sensor, and identification and quantification of a taste have become possible. However, there is no method for detecting and separating bitter substances in a solution. Development of such a method might contribute greatly to the understanding of foods, chemicals and medicines. The purpose of this study is to examine a method for detecting and separating bitter substances using a taste sensor and high-performance liquid chromatography (HPLC) and to develop the equipment.
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UR - http://www.scopus.com/inward/citedby.url?scp=0035649435&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0035649435
VL - 13
SP - 179
EP - 187
JO - Sensors and Materials
JF - Sensors and Materials
SN - 0914-4935
IS - 3
ER -