複合チャネルLB膜味覚センサ

抄録

In this paper, sensor responses using film materials such as stearic acid were described. In addition, the difference of sensor response from some kind of film materials was compared. Film material of stearic acid was used other than dioctadecyldimethylammonium bromide and trioctadecylamine hydrochloride. Evaporated electrode of Au and Ag were used for stearic acid. To detect five basic taste substances, sensor parameters were defined as maximum voltage change and response time. These eight parameters obtained from four sensors were applied to principle component analysis. Five basic tastes were divided into each quadrant. Finally, five basic taste substances were clearly discriminated.