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.
|Number of pages||4|
|Journal||Research Reports on Information Science and Electrical Engineering of Kyushu University|
|Publication status||Published - Mar 2000|
All Science Journal Classification (ASJC) codes
- Hardware and Architecture
- Engineering (miscellaneous)
- Electrical and Electronic Engineering