A multichannel taste sensor with lipid/polymer membranes was used to study the hydrophobicity of amino acids, which exhibit complex taste compositions, e.g., bitterness and sweetness. A strong correlation was found between sensor output and hydrophobicity. This implies that the taste sensor can quantify the hydrophobicity of chemical substances, which partly determines the taste.
|Number of pages||6|
|Journal||Sensors and Materials|
|Publication status||Published - 1997|
All Science Journal Classification (ASJC) codes
- Materials Science(all)