Measurement and reproduction of the taste of seafoods using a taste sensor

Sou Takagi, Kiyoshi Toko

Research output: Contribution to journalArticlepeer-review


Human sensory evaluations show that the taste of seafoods can be expressed by amino acids, umami substances and NaCl. In this paper, we studied the tastes of sea-urchin and synthetic sea-urchin using a multichannel taste sensor, whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics. The sea-urchin showed a response pattern of electric potential similar to that of synthetic sea-urchin, which is composed of amino acids, nucleotides and NaCl. The response for synthetic sea-urchin became closer to that for sea-urchin depending on the concentration of NaCl which is a constituent of synthetic sea-urchin. The present method using the taste sensor can be expected to provide a new automated method to synthesize the taste of foods and take the place of human sensory evaluation.

Original languageEnglish
Pages (from-to)131-134
Number of pages4
JournalResearch Reports on Information Science and Electrical Engineering of Kyushu University
Issue number1
Publication statusPublished - Mar 2000
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Hardware and Architecture
  • Engineering (miscellaneous)
  • Electrical and Electronic Engineering


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