Lipid-membrane materials are effective as a transducer of taste sensors. The Langmuir-Blodgett (LB) film was investigated as a candidate of transducer materials. The membrane potential responded to taste substances showing sourness, saltiness and umami with high sensitivity, but scarcely responded to sweet and bitter substances.
|Translated title of the contribution||Development of Transducer Materials of a Taste Sensor with Langmuir-Blodgett Method|
|Number of pages||3|
|Publication status||Published - 1993|