Measurement of hydrophobicity of amino acids using a multichannel taste sensor

Kiyoshi Toko, Tetsuro Fukusaka

Research output: Contribution to journalArticlepeer-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 languageEnglish
Pages (from-to)171-176
Number of pages6
JournalSensors and Materials
Volume9
Issue number3
Publication statusPublished - Dec 1 1997

All Science Journal Classification (ASJC) codes

  • Instrumentation
  • Materials Science(all)

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