Abstract
Astringent substances and pungent substances were studied using a multichannel taste sensor with lipid membranes. The electric-potential pattern constructed of eight outputs from the membranes has information of taste quality and intensity. Pungent substances, such as capsaicin, pipeline and allyl isothiocyanate, had no effect on the membrane potentials of the lipid membranes. On the other hand, astringent substances such as tannic acid, catechin, gallic acid and chlorogenic acid changed the potentials remarkably. A principal component analysis of the patterns in electric potential changes caused by tbe taste substances revealed the astringency is located between bitterness and sourness.
| Original language | English |
|---|---|
| Pages (from-to) | 87-96 |
| Number of pages | 10 |
| Journal | Chemical Senses |
| Volume | 19 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Dec 1 1994 |
All Science Journal Classification (ASJC) codes
- Physiology
- Sensory Systems
- Physiology (medical)
- Behavioral Neuroscience
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Iiyama, S., Toko, K., Matsuno, T., & Yamafuji, K. (1994). Responses of lipid membranes of taste sensor to astringent and pungent substances. Chemical Senses, 19(1), 87-96. https://doi.org/10.1093/chemse/19.1.87