The tastes of amino acids were studied using a method for detecting the change in the interaction between an electrode surface and amino acids in aqueous solution. The electrode impedance showed different patterns of potential profiles for amino acids with different taste qualities, while it showed similar patterns for amino acids with similar tastes. Amino acids may be classified into four groups according to their tastes based on sensor outputs. The sensor response correlated well with human sensitivities and showed higher sensitivity than human sensation. This method can provide useful transducers for the development of sensors to analyze taste qualitatively and quantitatively.
|ジャーナル||Sensors and Materials|
|出版ステータス||出版済み - 12 1 2001|
All Science Journal Classification (ASJC) codes
- Materials Science(all)