電気学会論文誌E(センサ・マイクロマシン部門誌)
Online ISSN : 1347-5525
Print ISSN : 1341-8939
ISSN-L : 1341-8939
123 巻, 5 号
選択された号の論文の3件中1~3を表示しています
解説
  • 都甲 潔
    原稿種別: 解説
    2003 年123 巻5 号 p. 147-151
    発行日: 2003年
    公開日: 2003/08/01
    ジャーナル フリー
    A taste sensor with global selectivity, i. e., electronic tongue, is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electric signal. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness. Taste interactions such as suppression effect, which occurs between bitterness and sweetness, can be detected and quantified using the taste sensor. Amino acids can be classified into several groups according to their own tastes from sensor outputs. The taste of foodstuffs such as beer, coffee, mineral water and milk can be discussed quantitatively. The taste sensor provides the objective scale for the human sensory expression. We are now standing at the beginning of a new age of communication using digitized taste.
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