Biochemical sensors: Mimicking gustatory and olfactory senses

研究成果: Book/ReportBook

26 被引用数 (Scopus)


Gustatory and olfactory senses receive chemical substances. The recent development of biochemical or genetic sciences has clarified these mechanisms. As a result, the sensor technology to mimic the mechanisms has appeared and succeeded recently. A taste sensor can discriminate the taste and also quantify it by providing the "scale of taste"; it has started to be utilized in food and medical industries all over the world. As for electronic noses, several types of devices have been developed so far. They are used in many fields such as foods, perfume, medicine, robotics, and safety and security field to protect us from terrorism and disaster. These devices are fabricated based on nanotechnology, materials science, bioengineering, biomedical engineering, electronic engineering, sensor technology, information science, chemistry and biology, that is, they are nothing but the products of interdisciplinary research. This book is the first to comprehensively treat sensors for gustatory and olfactory senses. It will be highly useful to students and researchers in a wide variety of scientific fields and also to those in the fields of foods, perfumes, medicines and robotics as the sensor applications.

出版社Pan Stanford Publishing Pte. Ltd.
出版ステータス出版済み - 9 23 2013

All Science Journal Classification (ASJC) codes

  • 医学(全般)
  • 生化学、遺伝学、分子生物学(全般)
  • 化学 (全般)
  • 化学工学(全般)
  • 工学(全般)
  • 物理学および天文学(全般)


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