Detection of the suppression of saltiness by Umami substances using a taste sensor

Tomomi Nagamori, Kiyoshi Toko, Yukiko Kikkawa, Takehiko Watanabe, Kenichi Endou

研究成果: ジャーナルへの寄稿記事

3 引用 (Scopus)

抜粋

A multichannel taste sensor, i.e., an electronic tongue, whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics, can detect taste in a manner similar to human gustatory sensation. In this study, we attempted to detect the suppression of saltiness by the umami substance monosodium glutamate (MSG) using a multichannel taste sensor. To quantify the saltiness, a principal component analysis (PCA) was applied to membrane potential data. The saltiness was expressed on the τ scale, which is the relationship between the salty strength perceived by humans and the NaCl concentration, using PCA. It was quantitatively shown that the saltiness of NaCl was weakened by MSG.

元の言語英語
ページ(範囲)469-477
ページ数9
ジャーナルSensors and Materials
11
発行部数8
出版物ステータス出版済み - 12 1 1999

    フィンガープリント

All Science Journal Classification (ASJC) codes

  • Instrumentation
  • Materials Science(all)

これを引用

Nagamori, T., Toko, K., Kikkawa, Y., Watanabe, T., & Endou, K. (1999). Detection of the suppression of saltiness by Umami substances using a taste sensor. Sensors and Materials, 11(8), 469-477.