Comparison of taste of amino acids and basic taste substances using surface-polarity controlled sensor

M. J. Ju, K. Hayashi, K. Toko

研究成果: ジャーナルへの寄稿学術誌査読

抄録

In order to analyze the taste quality of amino acids, basic taste substances were studied using the surface-polarity controlled sensor. The sensor outputs showed different potential profile patterns for basic taste substances that have different taste qualities, while it showed similar patterns for amino acids which have similar taste. However, all amino acids used in the analysis had a basic peak around 0.1 V due to a basic amino group (NH2) in the amino acid molecules. Therefore, in order to compare the taste quality of amino acids with that of basic taste substances, a basic peak around 0.1 V of amino acids was eliminated by a curve fitting analysis. With the result, the taste quality of amino acids could be classified into four groups according to that of basic taste substances.

本文言語英語
ページ(範囲)197-202
ページ数6
ジャーナルResearch Reports on Information Science and Electrical Engineering of Kyushu University
6
2
出版ステータス出版済み - 9月 2001

!!!All Science Journal Classification (ASJC) codes

  • コンピュータ サイエンス(全般)
  • 電子工学および電気工学

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