Abstract
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 |
|---|---|
| Original language | Undefined/Unknown |
| Pages (from-to) | 1012-1014 |
| Number of pages | 3 |
| Journal | 計測自動制御学会論文集 |
| Volume | 29 |
| Issue number | 8 |
| DOIs | |
| Publication status | Published - 1993 |