Measurement of taste and smell using biomimetic sensor

Kiyoshi Toko

Research output: Chapter in Book/Report/Conference proceedingConference contribution

6 Citations (Scopus)

Abstract

A taste sensor with global selectivity, i.e., electronic tongue, is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electronic signal. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness. The taste of foodstuffs such as beer, coffee, mineral water, wine and milk can be discussed quantitatively. Odor elicited by foods can also be detected using the taste sensor. Biological systems make global sensing in the gustatory and olfactory senses, which are much different from other senses in this meaning. It can be considered that several different parts of chemical nanostructure of the concerned substance are recognized by several kinds of receptors. The overall output is treated in the brain. The reason why the taste sensor can recognize the taste and smell is that this situation is also realized in this biomimetic device.

Original languageEnglish
Title of host publication17th IEEE International Conference on Micro Electro Mechanical Systems (MEMS)
Subtitle of host publicationMaastricht MEMS 2004 Technical Digest
Pages201-207
Number of pages7
DOIs
Publication statusPublished - Jul 19 2004
Event17th IEEE International Conference on Micro Electro Mechanical Systems (MEMS): Maastricht MEMS 2004 Technical Digest - Maastricht, Netherlands
Duration: Jan 25 2004Jan 29 2004

Other

Other17th IEEE International Conference on Micro Electro Mechanical Systems (MEMS): Maastricht MEMS 2004 Technical Digest
CountryNetherlands
CityMaastricht
Period1/25/041/29/04

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering
  • Control and Systems Engineering

Fingerprint Dive into the research topics of 'Measurement of taste and smell using biomimetic sensor'. Together they form a unique fingerprint.

Cite this