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)