Quantification of taste of amino acids showing bitter taste with a multichannel taste sensor

Tomomi Nagamori, Kiyoshi Toko

Research output: Contribution to journalArticle

Abstract

A recently developed multichannel taste sensor with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electric signals, which are treated with a computer. In this paper, taste of amino acids showing bitter taste was studied using the taste sensor. The electric potential patterns for amino acids obtained from the taste sensor were compared with them of five basic tastes using normalization procedure to extract the property of response pattern. As a result, the sensor output showed different patterns for chemical substances with different taste qualities, while it showed similar patterns for chemical substances with similar tastes. The response of the sensor to amino acids showing bitter taste was very similar to a bitter substance, quinine, A correlation coefficient between two patterns showed a high similarity. The bitterness of amino acids was quantified using the concentration of quinine by multiple linear regression.

Original languageEnglish
Pages (from-to)101-106
Number of pages6
JournalResearch Reports on Information Science and Electrical Engineering of Kyushu University
Volume3
Issue number1
Publication statusPublished - Mar 1998
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Hardware and Architecture
  • Engineering (miscellaneous)
  • Electrical and Electronic Engineering

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