Development of lipid membranes using silicone rubber for taste sensor

Lipid membranes using silicone rubber (SR) were developed by mixing only lipids in SR. In this study, we prepared three kinds of lipid membranes and investigated their response characteristics for five basic taste qualities. As the result, taste substances with the same basic taste had similar response patterns constructed from outputs of three kinds of membranes, whereas those with the different taste had different patterns. However, response patterns for sweet substances are a little similar to those for umami taste substances. Improvement of this point will produce the taste sensor which can provide an objective scale for the human sensory expression.