LB膜味覚センサを用いた日本酒の品質評価

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: 2016/05/01

タイトル(英語): Quality Evaluation for Japanese Sake Using Taste Sensor with LB Films

著者名: 廣木　守（埼玉大学大学院理工学研究科），内田　秀和（埼玉大学大学院理工学研究科），長谷川　有貴（埼玉大学大学院理工学研究科），長谷川　美貴（青山学院大学理工学部）

著者名(英語): Mamoru Hiroki (Graduate School of Science and Engineering, Saitama University), Hidekazu Uchida (Graduate School of Science and Engineering, Saitama University), Yuki Hasegawa (Graduate School of Science and Engineering, Saitama University), Miki Hasegawa (College of Science and Engineering, Aoyama Gakuin University)

キーワード: 味覚センサ，品質評価，日本酒，金属錯体　　Taste sensor，Quality evaluation，Japanese sake，Metal complex

要約(英語): In this study, we developed a novel taste sensor with Langmuir Blodgett (LB) films for evaluating the quality of Japanese sake. The sensing films were made of stearic acid (SA), DODABr and lanthanides coordinating with SA (Ln-SA), specifically, Tb-SA and Eu-SA. We measured electrical potentials of three different kinds of Japanese sake by the developed sensors. As a result, we obtained the different responses from each sensor. In addition, these results showed that the Ln-SA films enhanced the sensitivity of taste sensors with LB films to Japanese sake. This study indicates that Japanese sake of different manufacturing processes are discriminated by principal component analyses for developed sensor responses, and the modification of LB film materials makes it possible to develop high sensitivity taste sensor systems for evaluating the quality of Japanese sake.

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.5 （2016） 特集：平成27年度センサ・マイクロマシン部門総合研究会

本誌掲載ページ: 198-202 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/136/5/136_198/_article/-char/ja/