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 |
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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 |