Taste sensor

Kiyoshi Toko

研究成果: ジャーナルへの寄稿Conference article

213 引用 (Scopus)

抄録

A taste sensor with global selectivity, i.e., electronic tongue, 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. Amino acids and peptides can be classified into several groups according to their own tastes from sensor outputs. Bitter-tasting amino acids such as L-tryptophan have response electric patterns similar to a typical bitter substance, quinine. The taste of foodstuffs such as beer, sake, coffee, mineral water, milk and vegetables can be discussed quantitatively. The taste sensor with lipid membranes provides the objective scale for the human sensory expression and will contribute to clarification of the reception mechanism at gustatory cells.

元の言語英語
ページ(範囲)205-215
ページ数11
ジャーナルSensors and Actuators, B: Chemical
64
発行部数1-3
DOI
出版物ステータス出版済み - 6 10 2000
イベントTransducers '99 - 10th International Conference on Solid-State Sensors and Actuators - Sendai, 日本
継続期間: 6 7 19996 10 1999

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taste
sensors
Sensors
Amino acids
Electronic tongues
Amino Acids
Mineral Waters
Beer
Coffee
Quinine
amino acids
Vegetables
lipids
Membrane Lipids
Tryptophan
Lipids
Peptides
coffee
membranes
Polymers

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Instrumentation
  • Condensed Matter Physics
  • Surfaces, Coatings and Films
  • Metals and Alloys
  • Electrical and Electronic Engineering
  • Materials Chemistry

これを引用

Taste sensor. / Toko, Kiyoshi.

:: Sensors and Actuators, B: Chemical, 巻 64, 番号 1-3, 10.06.2000, p. 205-215.

研究成果: ジャーナルへの寄稿Conference article

Toko, Kiyoshi. / Taste sensor. :: Sensors and Actuators, B: Chemical. 2000 ; 巻 64, 番号 1-3. pp. 205-215.
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