Responses of lipid membranes of taste sensor to astringent and pungent substances

Satoru Iiyama, Kiyoshi Toko, Tetsuya Matsuno, Kaoru Yamafuji

研究成果: Contribution to journalArticle査読

38 被引用数 (Scopus)

抄録

Astringent substances and pungent substances were studied using a multichannel taste sensor with lipid membranes. The electric-potential pattern constructed of eight outputs from the membranes has information of taste quality and intensity. Pungent substances, such as capsaicin, pipeline and allyl isothiocyanate, had no effect on the membrane potentials of the lipid membranes. On the other hand, astringent substances such as tannic acid, catechin, gallic acid and chlorogenic acid changed the potentials remarkably. A principal component analysis of the patterns in electric potential changes caused by tbe taste substances revealed the astringency is located between bitterness and sourness.

本文言語英語
ページ(範囲)87-96
ページ数10
ジャーナルChemical Senses
19
1
DOI
出版ステータス出版済み - 1994

All Science Journal Classification (ASJC) codes

  • 生理学
  • 感覚系
  • 生理学(医学)
  • 行動神経科学

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