Increase in Information by Improvement of Measuring Method in a Multichannel Taste Sensor

Hidekazu Ikezaki; Akira Taniguchi; Kiyoshi Toko

doi:10.1541/ieejsmas.118.506

Increase in Information by Improvement of Measuring Method in a Multichannel Taste Sensor

Hidekazu Ikezaki, Akira Taniguchi, Kiyoshi Toko

Electronic Devices

Research output: Contribution to journal › Article › peer-review

12 Citations (Scopus)

Abstract

We have developed a multichannel taste sensor with lipid membranes which can detect and quantify the basic taste substances in aqueous solution. The aim of the present study is to increase selectivity to adsorptive taste substances (bitter, umami and astringent taste substances) for quantification of taste by improving measuring methods. High selectivity to adsorptive taste substances is obtained by CPA measurement algorithm (CPA: Change of membrane Potential caused by Adsorption). High repeatability is also obtained by developing a cleaning technique of taste sensor.

Original language	English
Pages (from-to)	506-512
Number of pages	7
Journal	IEEJ Transactions on Sensors and Micromachines
Volume	118
Issue number	11
DOIs	https://doi.org/10.1541/ieejsmas.118.506
Publication status	Published - 1998

All Science Journal Classification (ASJC) codes

Mechanical Engineering
Electrical and Electronic Engineering

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AU - Toko, Kiyoshi

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Increase in Information by Improvement of Measuring Method in a Multichannel Taste Sensor

Abstract

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