Study of astringency and pungency with multichannel taste sensor made of lipid membranes

Satoru Iiyama, Shu Ezaki, Kiyoshi Toko, Tetsuya Matsuno, Kaoru Yamafuji

Research output: Contribution to journalArticlepeer-review

32 Citations (Scopus)


Pungent and astringent substances have been studied using a multichannel taste sensor. The electric-potential pattern made up of eight outputs from the membranes of the sensor has information about taste quality and intensity. Pungent substances including capsaicin, piperine and allyl isothiocyanate have no effect on the electric potentials of the liquid membranes. On the other hand, astringent substances such as catechin, tannic acid, chlorogenic acid and gallic acid change the potentials remarkably. A principal-component analysis of the patterns in electric-potential change caused by the taste substances reveals that the taste quality of astringency is located between bitterness and sourness. A model for astringency is presented.

Original languageEnglish
Pages (from-to)75-79
Number of pages5
JournalSensors and Actuators: B. Chemical
Issue number1-3
Publication statusPublished - Mar 1995

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Instrumentation
  • Condensed Matter Physics
  • Surfaces, Coatings and Films
  • Metals and Alloys
  • Electrical and Electronic Engineering
  • Materials Chemistry


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