Development of technology for separating and identifying bitter substances

Ryuji Takamatsu, Kiyoshi Toko, Hiroshi Takeguchi, Akira Kawabata

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

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 languageEnglish
Pages (from-to)179-187
Number of pages9
JournalSensors and Materials
Volume13
Issue number3
Publication statusPublished - Dec 1 2001

All Science Journal Classification (ASJC) codes

  • Instrumentation
  • Materials Science(all)

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