Electronic sensing of the taste of beer and other foodstuffs

研究成果: Contribution to journalConference article査読

11 被引用数 (Scopus)

抄録

A recently developed electronic sensing system with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electric signal. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness. Amino acids can be classified into several groups according to their own tastes with sensor outputs. The taste of foodstuffs as beer, coffee, mineral water and vegetables can be discussed quantitatively using the taste sensor, which provides the objective scale for the human sensory expression.

本文言語英語
ページ(範囲)143-148
ページ数6
ジャーナルTechnical Digest - International Electron Devices Meeting
出版ステータス出版済み - 12 1 1995
イベントProceedings of the 1995 International Electron Devices Meeting, IEDM'95 - Washington, DC, USA
継続期間: 12 10 199512 13 1995

All Science Journal Classification (ASJC) codes

  • 電子材料、光学材料、および磁性材料
  • 凝縮系物理学
  • 電子工学および電気工学
  • 材料化学

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