Increase in Information by Improvement of Measuring Method in a Multichannel Taste Sensor

Hidekazu Ikezaki, Akira Taniguchi, Kiyoshi Toko

研究成果: ジャーナルへの寄稿記事

11 引用 (Scopus)

抜粋

We have developed a multichannel taste sensor with lipid membranes which can detect and quantify the basic taste substances in aqueous solution. The aim of the present study is to increase selectivity to adsorptive taste substances (bitter, umami and astringent taste substances) for quantification of taste by improving measuring methods. High selectivity to adsorptive taste substances is obtained by CPA measurement algorithm (CPA: Change of membrane Potential caused by Adsorption). High repeatability is also obtained by developing a cleaning technique of taste sensor.

元の言語英語
ページ(範囲)506-512
ページ数7
ジャーナルIEEJ Transactions on Sensors and Micromachines
118
発行部数11
DOI
出版物ステータス出版済み - 1 1 1998

    フィンガープリント

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

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