Abstract
A recently-developed taste sensor with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electric signals, which are treated with a computer. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness, while it shows similar patterns for chemicals with similar tastes. The sensor responds to the taste in itself, as can be understood from the fact that the taste interaction such as synergistic and suppression effects can be reproduced well. The sensitivity, reproducibility and durability are superior to those of human taste sense. The human sensory expressions can be quantified using this taste sensor.
| Original language | English |
|---|---|
| Pages (from-to) | 334-342 |
| Number of pages | 9 |
| Journal | NIPPON KAGAKU KAISHI |
| Volume | 1995 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - Jan 1 1995 |
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All Science Journal Classification (ASJC) codes
- Chemistry(all)
- Chemical Engineering(all)
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Taste Sensor. / Toko, Kiyoshi.
In: NIPPON KAGAKU KAISHI, Vol. 1995, No. 5, 01.01.1995, p. 334-342.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Taste Sensor
AU - Toko, Kiyoshi
PY - 1995/1/1
Y1 - 1995/1/1
N2 - A recently-developed taste sensor with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electric signals, which are treated with a computer. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness, while it shows similar patterns for chemicals with similar tastes. The sensor responds to the taste in itself, as can be understood from the fact that the taste interaction such as synergistic and suppression effects can be reproduced well. The sensitivity, reproducibility and durability are superior to those of human taste sense. The human sensory expressions can be quantified using this taste sensor.
AB - A recently-developed taste sensor with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electric signals, which are treated with a computer. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness, while it shows similar patterns for chemicals with similar tastes. The sensor responds to the taste in itself, as can be understood from the fact that the taste interaction such as synergistic and suppression effects can be reproduced well. The sensitivity, reproducibility and durability are superior to those of human taste sense. The human sensory expressions can be quantified using this taste sensor.
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UR - http://www.scopus.com/inward/citedby.url?scp=5944248067&partnerID=8YFLogxK
U2 - 10.1246/nikkashi.1995.334
DO - 10.1246/nikkashi.1995.334
M3 - Article
VL - 1995
SP - 334
EP - 342
JO - Nippon Kagaku Kaishi / Chemical Society of Japan - Chemistry and Industrial Chemistry Journal
JF - Nippon Kagaku Kaishi / Chemical Society of Japan - Chemistry and Industrial Chemistry Journal
SN - 0369-4577
IS - 5
ER -