Electrical Measurements of Taste Responses of Phospholipid LB Film

Abstract

A phospholipid LB (Langmuir-Blodgett) film was prepared, and its electric potential and impedance were measured in order to evaluate its taste responses when it contacted several taste solutions. The results of impedance measurement showed that the resistance of the LB film increases by application of bitter substances, while only small changes were observed for the other taste qualities such as saltiness, sourness and umami. The changes in impedance of the membrane have no correlation with those in the membrane potential. The results may suggest that the impedance measurement is effective for detection of bitter substances, and also provide the important clue to the microscopic reception mechanism of “bitterness”.