脂質/高分子膜における苦味の温度特性

カテゴリ: 論文誌(論文単位)

グループ名: 【E】センサ・マイクロマシン部門

発行日: 2016/04/01

タイトル(英語): Temperature Characteristic of Bitter Taste using Lipid/polymer Membrane

著者名: 高松　竜二（独立行政法人国立高等専門学校機構有明工業高等専門学校 電気工学科），永守　知見（独立行政法人国立高等専門学校機構有明工業高等専門学校 電気工学科）

著者名(英語): Ryuji Takamatsu (National Institute of Technology, Ariake College, Department of Electrical Engineering), Tomomi Nagamori (National Institute of Technology, Ariake College, Department of Electrical Engineering)

キーワード: 味覚センサ，脂質/高分子膜，温度特性　　Taste sensor，Lipid/polymer membrane，Temperature characteristic

要約(英語): A taste sensor is developed by imitating the mechanism in gustatory systems. Various foods have been measured using the taste sensor, and identification and quantification of taste have become possible. However, it is difficult to measure temperature characteristic of taste in human using the taste sensor, because the membrane potential is influenced by temperature change of the internal solution. The purpose of this study is to measure temperature characteristic of bitter taste using an improved measurement system and to compare the measurement results with a sensory test. As a result, the membrane potential is not influenced, when the temperature change of the internal solution is less than about 8℃. Moreover, the measurement results agreed with the results of sensory test.

本誌: 電気学会論文誌E（センサ・マイクロマシン部門誌） Vol.136 No.4 （2016）

本誌掲載ページ: 92-95 p

原稿種別: 論文／日本語

電子版へのリンク: https://www.jstage.jst.go.jp/article/ieejsmas/136/4/136_92/_article/-char/ja/