Quantitative Expression of Mixed Taste of Amino Acids using Multichannel Taste Sensor (特集 バイオセンサ) Quantitative expression of mixed taste of amino acids using multichannel taste sensor

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Amino acids with different functional group show different taste such as bitterness, sweetness and umami. Some of them elicit complicated mixed taste; e. g., L-methionine tastes bitter and sweet simultaneously. A multichannel taste sensor using lipid membranes was applied to amino acids. It was shown that bitter amino acids such as L-tryptophan have response electric patterns similar to a typical bitter substance, quinine, that belongs to alkaloids. The response pattern for L-methionine was found to be similar to that for a mixed solution composed of a sweet amino acid (L-alanine) and bitter amino acid (L-tryptophan). These results agreed quantitatively with human sensory evaluations.

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  • 電気学会論文誌. E, センサ・マイクロマシン準部門誌 = The transactions of the Institute of Electrical Engineers of Japan. A publication of Sensors and Micromachines Society  

    電気学会論文誌. E, センサ・マイクロマシン準部門誌 = The transactions of the Institute of Electrical Engineers of Japan. A publication of Sensors and Micromachines Society 119(11), 528-531, 1999-11 

    The Institute of Electrical Engineers of Japan

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各種コード

  • NII論文ID(NAID)
    10004834457
  • NII書誌ID(NCID)
    AN1052634X
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    13418939
  • NDL 記事登録ID
    4892676
  • NDL 雑誌分類
    ZN31(科学技術--電気工学・電気機械工業)
  • NDL 請求記号
    Z16-B380
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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