Measurement of hydrophobic macromolecular solution with high sensitivity using taste sensor

Ryuji Takamatsu, Kiyoshi Toko

Research output: Contribution to journalArticlepeer-review

Abstract

A multichannel taste sensor is developed by imitating the mechanism in gustatory systems. Various foods have been measured using taste sensor, and identification and quantification of the taste have become possible. Recently, we can feel environmental problem near ourselves. For example, bisphenol A which is an environmental-hormone substance was detected from table-wares for school lunch. Environmental-hormone substances elute from a familiar vessel etc., as stated above. These vessels are made of various hydrophobic macromolecules. For that reason, development of the equipment which measures the quality of a vessel quickly and simply is important. The purpose of this study is to measure hydrophobic macromolecular solution with high sensitivity using taste sensor. As a sample, we used poly vinyl chloride (PVC) which is used as a material of many vessels. PVC was detected with high sensitivity by changing an amount of lipid in the receptor membrane can rise sensitivity of the taste sensor. Experiments using near infrared spectroscopy (NIR) lead us that the taste sensor can measure with higher sensitivity than NIR.

Original languageEnglish
Pages (from-to)59-64
Number of pages6
JournalResearch Reports on Information Science and Electrical Engineering of Kyushu University
Volume7
Issue number1
Publication statusPublished - Mar 1 2002

All Science Journal Classification (ASJC) codes

  • Computer Science(all)
  • Electrical and Electronic Engineering

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