Taste sensing FET (TSFET)

Kiyoshi Toko, Ryuichi Yasuda, Shu Ezaki, Takanori Fujiyoshi

Research output: Contribution to journalArticle

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 languageEnglish
Pages (from-to)1-5
Number of pages5
JournalIEEJ Transactions on Sensors and Micromachines
Volume118
Issue number1
DOIs
Publication statusPublished - Jan 1 1998

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All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

Cite this

Toko, K., Yasuda, R., Ezaki, S., & Fujiyoshi, T. (1998). Taste sensing FET (TSFET). IEEJ Transactions on Sensors and Micromachines, 118(1), 1-5. https://doi.org/10.1541/ieejsmas.118.1