Measurement of hydrophobicity of amino acids using a multichannel taste sensor

Kiyoshi Toko; Tetsuro Fukusaka

Measurement of hydrophobicity of amino acids using a multichannel taste sensor

Kiyoshi Toko, Tetsuro Fukusaka

Electronic Devices

Research output: Contribution to journal › Article › peer-review

24 Citations (Scopus)

Abstract

A multichannel taste sensor with lipid/polymer membranes was used to study the hydrophobicity of amino acids, which exhibit complex taste compositions, e.g., bitterness and sweetness. A strong correlation was found between sensor output and hydrophobicity. This implies that the taste sensor can quantify the hydrophobicity of chemical substances, which partly determines the taste.

Original language	English
Pages (from-to)	171-176
Number of pages	6
Journal	Sensors and Materials
Volume	9
Issue number	3
Publication status	Published - Dec 1 1997

All Science Journal Classification (ASJC) codes

Instrumentation
Materials Science(all)

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abstract = "A multichannel taste sensor with lipid/polymer membranes was used to study the hydrophobicity of amino acids, which exhibit complex taste compositions, e.g., bitterness and sweetness. A strong correlation was found between sensor output and hydrophobicity. This implies that the taste sensor can quantify the hydrophobicity of chemical substances, which partly determines the taste.",

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