著者

都甲 潔

出版者

公益社団法人 日本表面科学会

雑誌

表面科学 (ISSN:03885321)

巻号頁・発行日

vol.27, no.1, pp.34-38, 2006-01-10 (Released:2007-07-07)

参考文献数

12

被引用文献数

6 3

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A taste sensor is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electric signal. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness. Taste interactions such as suppression effect, which occurs between bitterness and sweetness, can be detected and quantified using the taste sensor. The taste and also smell of foodstuffs such as beer, coffee, tea, mineral water, soup and milk can be discussed quantitatively. The taste sensor provides the objective scale for the human sensory expression. We are now standing at the beginning of a new age of communication using digitized taste.