Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores

Yoshikazu Kobayashi, Masaaki Habara, Hidekazu Ikezazki, Ronggang Chen, Yoshinobu Naito, Kiyoshi Toko

研究成果: Contribution to journalReview article査読

243 被引用数 (Scopus)

抄録

Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human sensory score. These sensors respond similarly to similar basic tastes, which they quantify with high correlations to sensory score. Using these unique properties, these sensors can quantify the basic tastes of saltiness, sourness, bitterness, umami, astringency and richness without multivariate analysis or artificial neural networks. This review describes all aspects of these taste sensors based on artificial lipid, ranging from the response principle and optimal design methods to applications in the food, beverage, and pharmaceutical markets.

本文言語英語
ページ(範囲)3411-3443
ページ数33
ジャーナルSensors
10
4
DOI
出版ステータス出版済み - 4 2010

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Biochemistry
  • Atomic and Molecular Physics, and Optics
  • Instrumentation
  • Electrical and Electronic Engineering

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