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 journalArticle

31 Citations (Scopus)

Abstract

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
Volume24
Issue number1-3
DOIs
Publication statusPublished - Jan 1 1995

Fingerprint

taste
Membrane Lipids
Astringents
lipids
piperine
membranes
Acids
sensors
Sensors
Electric potential
acids
Chlorogenic Acid
Gallic Acid
Liquid membranes
electric potential
Catechin
Tannins
Capsaicin
Principal component analysis
principal components analysis

All Science Journal Classification (ASJC) codes

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

Cite this

Study of astringency and pungency with multichannel taste sensor made of lipid membranes. / Iiyama, Satoru; Ezaki, Shu; Toko, Kiyoshi; Matsuno, Tetsuya; Yamafuji, Kaoru.

In: Sensors and Actuators: B. Chemical, Vol. 24, No. 1-3, 01.01.1995, p. 75-79.

Research output: Contribution to journalArticle

Iiyama, Satoru ; Ezaki, Shu ; Toko, Kiyoshi ; Matsuno, Tetsuya ; Yamafuji, Kaoru. / Study of astringency and pungency with multichannel taste sensor made of lipid membranes. In: Sensors and Actuators: B. Chemical. 1995 ; Vol. 24, No. 1-3. pp. 75-79.
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