New food culture with digitized taste

研究成果: Chapter in Book/Report/Conference proceedingConference contribution

抄録

A taste sensor, i.e., electronic tongue, is composed of several kinds of lipid/polymer membranes for transforming information of chemical substances producing taste into electric signals, which are input to a computer. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness, sourness and bitterness, while it shows similar patterns for chemical substances with similar tastes. The sensor responds to the taste itself, because taste interactions such as the suppression effect, which appears between sweet and bitter substances, can be reproduced as well. Suppression of the bitterness of quinine and a drug substance by sucrose or bitter-masking chemicals can be quantified. Amino acids and peptides are classified into several groups according to their own tastes based on sensor outputs. The taste of foodstuffs such as beer, coffee, mineral water, milk, soup, sake and rice can be discussed quantitatively using the taste sensor, which provides the objective, digitized scale for the human sensory expression. Desired taste can be reproduced anywhere and anytime. The taste sensor can create a new food culture all over the world.

本文言語英語
ホスト出版物のタイトルMHS 2002 - Proceedings of 2002 International Symposium on Micromechatronics and Human Science
出版社Institute of Electrical and Electronics Engineers Inc.
ページ17-24
ページ数8
ISBN(電子版)0780376110, 9780780376113
DOI
出版ステータス出版済み - 1 1 2002
イベント13th Annual International Symposium on Micromechatronics and Human Science, MHS 2002 - Nagoya, 日本
継続期間: 10 20 200210 23 2002

出版物シリーズ

名前MHS 2002 - Proceedings of 2002 International Symposium on Micromechatronics and Human Science

その他

その他13th Annual International Symposium on Micromechatronics and Human Science, MHS 2002
国/地域日本
CityNagoya
Period10/20/0210/23/02

All Science Journal Classification (ASJC) codes

  • 人工知能
  • 生体医工学
  • 機械工学
  • 電子工学および電気工学

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