Discrimination of saltiness with coexisting components using multichannel taste sensor with lipid membranes

Masaaki Habara, Kiyoshi Toko

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Saltiness elicited by salt is one of the basic tastes. However, components of salt on the market differ depending on manufacturing processes and its taste as well. Salt manufactured by ion-exchange membrane process is composed of more than 99% pure sodium chloride, while bay salt contains trace coexisting components. Despite reports on sensory evaluation, the differences in taste are still uncertain because of a small amount of coexisting components. We studied the taste of salt with trace coexisting components; the bittern ('nigari' in Japanese) was evaluated objectively and quantitatively using a multichannel taste sensor with lipid/polymer membranes. A taste sensor is comprised of several types of lipid/polymer membranes for transforming information of taste substances into electric signals. The model samples were composed of sodium chloride and trace coexisting components such as magnesium sulfate, magnesium chloride, calcium chloride and sodium chloride. The taste sensor clearly discriminated each sample according to the response patterns. Based on the sensor outputs, we evaluated the taste by means of the combination of principal component analysis and ionic strength. The results show the taste of salt with nigari has a correlation with ionic strength.

Original languageEnglish
Pages (from-to)1040-1045
Number of pages6
JournalIEICE Transactions on Electronics
VolumeE83-C
Issue number7
Publication statusPublished - Jul 2000

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Membrane Lipids
Salts
Sensors
Sodium chloride
Sodium Chloride
Ionic strength
Lipids
Magnesium
Polymers
Membranes
Ion exchange membranes
Magnesium Sulfate
Calcium Chloride
Calcium chloride
Magnesium Chloride
Principal component analysis

All Science Journal Classification (ASJC) codes

  • Electrical and Electronic Engineering

Cite this

Discrimination of saltiness with coexisting components using multichannel taste sensor with lipid membranes. / Habara, Masaaki; Toko, Kiyoshi.

In: IEICE Transactions on Electronics, Vol. E83-C, No. 7, 07.2000, p. 1040-1045.

Research output: Contribution to journalArticle

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