Temperature Characteristic of Bitter Taste using Lipid/polymer Membrane

Abstract

A taste sensor is developed by imitating the mechanism in gustatory systems. Various foods have been measured using the taste sensor, and identification and quantification of taste have become possible. However, it is difficult to measure temperature characteristic of taste in human using the taste sensor, because the membrane potential is influenced by temperature change of the internal solution. The purpose of this study is to measure temperature characteristic of bitter taste using an improved measurement system and to compare the measurement results with a sensory test. As a result, the membrane potential is not influenced, when the temperature change of the internal solution is less than about 8°C. Moreover, the measurement results agreed with the results of sensory test.