Measurement of umami substances using multichannel taste sensor with lipid membranes

Satoru Iiyama, Yasuji Iida, Kiyoshi Toko

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)

Abstract

Interaction between taste substances (i.e., taste qualities) was studied using a multi-channel taste sensor with lipid membranes. It was revealed that four basic taste substances, sour, salty, bitter and sweet, mutually suppressed the increase in stimulation. Umami substances also caused suppression, but the mechanism of suppression differed to a large extent from those of the others; they markedly changed the response patterns of other taste substances. This result agrees with the neurophysiological and psychological views that umami is the fifth independent taste.

Original languageEnglish
Pages (from-to)475-485
Number of pages11
JournalSensors and Materials
Volume10
Issue number8
Publication statusPublished - Dec 1 1998

All Science Journal Classification (ASJC) codes

  • Instrumentation
  • Materials Science(all)

Fingerprint Dive into the research topics of 'Measurement of umami substances using multichannel taste sensor with lipid membranes'. Together they form a unique fingerprint.

Cite this