TY - JOUR
T1 - Responses of lipid membranes of taste sensor to astringent and pungent substances
AU - Iiyama, Satoru
AU - Toko, Kiyoshi
AU - Matsuno, Tetsuya
AU - Yamafuji, Kaoru
N1 - Copyright:
Copyright 2010 Elsevier B.V., All rights reserved.
PY - 1994
Y1 - 1994
N2 - 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.
AB - 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.
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U2 - 10.1093/chemse/19.1.87
DO - 10.1093/chemse/19.1.87
M3 - Article
C2 - 8055261
AN - SCOPUS:0028121074
VL - 19
SP - 87
EP - 96
JO - Chemical Senses
JF - Chemical Senses
SN - 0379-864X
IS - 1
ER -