Impedance Measurement of Taste Responses of Biomimetic LB Films

Yasufumi Hino; Kiyoshi Toko; Kazuaki Daikokuya

doi:10.1541/ieejsmas.118.556

Impedance Measurement of Taste Responses of Biomimetic LB Films

Yasufumi Hino, Kiyoshi Toko, Kazuaki Daikokuya

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Abstract

Impedance changes in phospholipid LB (Langmuir-Blodgett) and protein-mixed phospholipid LB films by several taste substances were measured. The resistance of the phospholipid LB film increased by bitter and sweet substances, whereas the resistance decreased for salty, sour and umami substances. For sweetness the larger change was observed in the protein-mixed phospholipid LB film, and hence discrimination between sweetness and bitterness was possible.

Original language	English
Pages (from-to)	556-560
Number of pages	5
Journal	IEEJ Transactions on Sensors and Micromachines
Volume	118
Issue number	12
DOIs	https://doi.org/10.1541/ieejsmas.118.556
Publication status	Published - 1998

All Science Journal Classification (ASJC) codes

Mechanical Engineering
Electrical and Electronic Engineering

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10.1541/ieejsmas.118.556

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title = "Impedance Measurement of Taste Responses of Biomimetic LB Films",

abstract = "Impedance changes in phospholipid LB (Langmuir-Blodgett) and protein-mixed phospholipid LB films by several taste substances were measured. The resistance of the phospholipid LB film increased by bitter and sweet substances, whereas the resistance decreased for salty, sour and umami substances. For sweetness the larger change was observed in the protein-mixed phospholipid LB film, and hence discrimination between sweetness and bitterness was possible.",

author = "Yasufumi Hino and Kiyoshi Toko and Kazuaki Daikokuya",

year = "1998",

doi = "10.1541/ieejsmas.118.556",

language = "English",

volume = "118",

pages = "556--560",

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issn = "1341-8939",

publisher = "The Institute of Electrical Engineers of Japan",

number = "12",

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AU - Hino, Yasufumi

AU - Toko, Kiyoshi

AU - Daikokuya, Kazuaki

PY - 1998

Y1 - 1998

N2 - Impedance changes in phospholipid LB (Langmuir-Blodgett) and protein-mixed phospholipid LB films by several taste substances were measured. The resistance of the phospholipid LB film increased by bitter and sweet substances, whereas the resistance decreased for salty, sour and umami substances. For sweetness the larger change was observed in the protein-mixed phospholipid LB film, and hence discrimination between sweetness and bitterness was possible.

AB - Impedance changes in phospholipid LB (Langmuir-Blodgett) and protein-mixed phospholipid LB films by several taste substances were measured. The resistance of the phospholipid LB film increased by bitter and sweet substances, whereas the resistance decreased for salty, sour and umami substances. For sweetness the larger change was observed in the protein-mixed phospholipid LB film, and hence discrimination between sweetness and bitterness was possible.

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ER -

Impedance Measurement of Taste Responses of Biomimetic LB Films

Abstract

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