Taste sensing FET (TSFET)

Kiyoshi Toko; Ryuichi Yasuda; Shu Ezaki; Takanori Fujiyoshi

doi:10.1541/ieejsmas.118.1

Taste sensing FET (TSFET)

Kiyoshi Toko, Ryuichi Yasuda, Shu Ezaki, Takanori Fujiyoshi

Electronic Devices

Research output: Contribution to journal › Article › peer-review

9 Citations (Scopus)

Abstract

Taste can be quantified using a multichannel taste sensor with lipid/polymer membranes. Its sensitivity and stability are superior to those of humans. A present study is concerned with the first step of miniaturization and integration of the taste sensor with lipid/polymer membranes using FET. As a result, it was found that gate-source voltage of the taste sensing FET showed the same behaviours as the conventional taste sensor utilizing the membrane-potential change due to five kinds of taste substances. Discrimination of foodstuffs was very easy. A thin lipid membrane formed using LB technique was also tried. These results will open doors to fabrication of a miniaturized, integrated taste sensing system.

Original language	English
Pages (from-to)	1-5
Number of pages	5
Journal	IEEJ Transactions on Sensors and Micromachines
Volume	118
Issue number	1
DOIs	https://doi.org/10.1541/ieejsmas.118.1
Publication status	Published - Jan 1 1998

All Science Journal Classification (ASJC) codes

Mechanical Engineering
Electrical and Electronic Engineering

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AU - Fujiyoshi, Takanori

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AB - Taste can be quantified using a multichannel taste sensor with lipid/polymer membranes. Its sensitivity and stability are superior to those of humans. A present study is concerned with the first step of miniaturization and integration of the taste sensor with lipid/polymer membranes using FET. As a result, it was found that gate-source voltage of the taste sensing FET showed the same behaviours as the conventional taste sensor utilizing the membrane-potential change due to five kinds of taste substances. Discrimination of foodstuffs was very easy. A thin lipid membrane formed using LB technique was also tried. These results will open doors to fabrication of a miniaturized, integrated taste sensing system.

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