Impedance Measurement of Taste Responses of Biomimetic LB Films

Yasufumi Hino, Kiyoshi Toko, Kazuaki Daikokuya

Research output: Contribution to journalArticlepeer-review


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 languageEnglish
Pages (from-to)556-560
Number of pages5
JournalIEEJ Transactions on Sensors and Micromachines
Issue number12
Publication statusPublished - 1998

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering


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