Increase in Information by Improvement of Measuring Method in a Multichannel Taste Sensor

Hidekazu Ikezaki, Akira Taniguchi, Kiyoshi Toko

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

We have developed a multichannel taste sensor with lipid membranes which can detect and quantify the basic taste substances in aqueous solution. The aim of the present study is to increase selectivity to adsorptive taste substances (bitter, umami and astringent taste substances) for quantification of taste by improving measuring methods. High selectivity to adsorptive taste substances is obtained by CPA measurement algorithm (CPA: Change of membrane Potential caused by Adsorption). High repeatability is also obtained by developing a cleaning technique of taste sensor.

Original languageEnglish
Pages (from-to)506-512
Number of pages7
JournalIEEJ Transactions on Sensors and Micromachines
Volume118
Issue number11
DOIs
Publication statusPublished - Jan 1 1998

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Sensors
Cleaning
Membranes
Adsorption
Membrane Lipids

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

Cite this

Increase in Information by Improvement of Measuring Method in a Multichannel Taste Sensor. / Ikezaki, Hidekazu; Taniguchi, Akira; Toko, Kiyoshi.

In: IEEJ Transactions on Sensors and Micromachines, Vol. 118, No. 11, 01.01.1998, p. 506-512.

Research output: Contribution to journalArticle

Ikezaki, Hidekazu ; Taniguchi, Akira ; Toko, Kiyoshi. / Increase in Information by Improvement of Measuring Method in a Multichannel Taste Sensor. In: IEEJ Transactions on Sensors and Micromachines. 1998 ; Vol. 118, No. 11. pp. 506-512.
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