Kansei Biosensor and IT Society

研究成果: ジャーナルへの寄稿学術誌査読

抄録

A taste sensor 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. Taste interactions such as suppression effect, which occurs between bitterness and sweetness, can be detected and quantified using the taste sensor. The taste and also smell of foodstuffs such as beer, coffee, mineral water, soup and milk can be discussed quantitatively. The taste sensor provides the objective scale for the human sensory expression. Multi-modal communication becomes possible using a taste/smell recognition microchip, which produces virtual taste. We are now standing at the beginning of a new age of communication using digitized taste. Keywords : Taste sensor, Kansei information processing, Bitterness, Digitized menu, Multi-modal communication, Taste/smell recognition microchip.

本文言語英語
ページ(範囲)229-232
ページ数4
ジャーナルIEEJ Transactions on Sensors and Micromachines
124
7
DOI
出版ステータス出版済み - 2004

!!!All Science Journal Classification (ASJC) codes

  • 機械工学
  • 電子工学および電気工学

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