Electronic sensing of the taste of beer and other foodstuffs

Kiyoshi Toko

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

A recently developed electronic sensing system with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electric signal. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness. Amino acids can be classified into several groups according to their own tastes with sensor outputs. The taste of foodstuffs as beer, coffee, mineral water and vegetables can be discussed quantitatively using the taste sensor, which provides the objective scale for the human sensory expression.

Original languageEnglish
Pages (from-to)143-148
Number of pages6
JournalUnknown Journal
Publication statusPublished - 1995

Fingerprint

Beer
Sensors
Coffee
sensor
Vegetables
Lipids
Amino acids
Minerals
chemical substance
Membranes
coffee
vegetable
Polymers
polymer
amino acid
lipid
foodstuff
electronics
Water
membrane

All Science Journal Classification (ASJC) codes

  • Electrical and Electronic Engineering

Cite this

Electronic sensing of the taste of beer and other foodstuffs. / Toko, Kiyoshi.

In: Unknown Journal, 1995, p. 143-148.

Research output: Contribution to journalArticle

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