Discrimination of Taste of Amino Acids with a Multichannel Taste Sensor

• Kikkawa Yukiko

  Department of Electronics, Faculty of Engineering, Kyushu University 36

• Toko Kiyoshi

  Department of Electronics, Faculty of Engineering, Kyushu University 36

• Matsuno Tetsuya

  Department of Electronics, Faculty of Engineering, Kyushu University 36

• Yamafuji Kaoru

  Department of Electronics, Faculty of Engineering, Kyushu University 36

抄録

Taste of amino acids was studied using a multichannel taste sensor with lipid membranes as the transducer of taste substances. The study on taste of amino acids has drawn much attention so far because each of them elicits complicated mixed taste. The response of the sensor to amino acids was compared with results of panel tests, and response potentials from the eight membranes were transformed to terms representing five basic tastes by multiple linear regression. This expression of five basic tastes reproduced human taste sensation very well. The taste was expressed more quantitatively by assuming new channels, which are represented by multiplication of the response potentials of the original channels. This new set of channels implies the existence of processes involving the nervous system which is connected with taste cells.

収録刊行物

• Japanese Journal of Applied Physics

  Japanese Journal of Applied Physics 32 (12), 5731-5736, 1993

  社団法人応用物理学会

キーワード

• multichannel taste sensor
• lipid membrane
• taste discrimination
• amino acid

詳細情報

• CRID: 1570009752456946688
• NII論文ID: 110003900050
• NII書誌ID: AA00690800
• 本文言語コード: en
• データソース種別:
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