Taste Sensor

研究成果: Contribution to journalArticle査読

2 被引用数 (Scopus)

抄録

A recently-developed taste sensor with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electric signals, which are treated with a computer. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness, while it shows similar patterns for chemicals with similar tastes. The sensor responds to the taste in itself, as can be understood from the fact that the taste interaction such as synergistic and suppression effects can be reproduced well. The sensitivity, reproducibility and durability are superior to those of human taste sense. The human sensory expressions can be quantified using this taste sensor.

本文言語英語
ページ(範囲)334-342
ページ数9
ジャーナルNIPPON KAGAKU KAISHI
1995
5
DOI
出版ステータス出版済み - 1 1 1995

All Science Journal Classification (ASJC) codes

  • 化学 (全般)
  • 化学工学(全般)

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