Analysis of Taste of Amino Acids Using Surface Polarity Controlling Sensor (化学センサ・その他有機,生体材料一般 ショートプレゼンテーション(ポスターセッション))

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概要

• 論文の詳細を見る

• Taste of amino acids was studied using a method to detect the change of interaction between the electrode surface and the taste substances in the aqueous solution. Amino acids exhibit complex taste compositions, e.g., sweetness, bitterness, sourness and umami. The sensor impedance shows different pontential profile patterns for amino acids which have different taste qualities, while it shows similar patterns for the amino acids with similar tastes. Amino acids can be classified into four groups according to their own tastes with sensor outputs. It implies that the taste of amino acid can be measured with the present method and be explained from the interaction based on the electrode polarity. The sensor response has good correlation with human sensitivity and higher sensitivity than that of a human sensation. The present method can provide useful transducers in the development of a sensor which can analyze taste qualitatively and quantitatively.

• 社団法人電子情報通信学会の論文
• 2000-08-14

著者

• Hayashi K

  Graduate School Of Animal And Food Hygiene Obihiro University Of Agriculture And Veterinary Medicine

• Toko K

  Graduate School Of Information Science And Electrical Engineering Kyushu University

• Ju M.J.

  Graduate School of Information Science and Electrical Engineering, Kyushu University

• Ju M.j.

  Graduate School Of Information Science And Electrical Engineering Kyushu University

関連論文

• Analysis of Taste of Amino Acids Using Surface Polarity Controlling Sensor (化学センサ・その他有機,生体材料一般 ショートプレゼンテーション(ポスターセッション))

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