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
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.
- 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