Multichannel taste sensor using electric potential changes in lipid membranes.
Multichannel taste sensor using electric potential changes in lipid membranes.
复制标题
利用脂质膜电位变化的多通道味觉传感器。
DOI：
10.1016/0956-5663(94)80036-7
复制
发表时间：
1994
影响因子：
12.6
通讯作者：
S. Kawarai
中科院分区：
文献类型：
--
作者：
K. Toko;T. Matsuno;K. Yamafuji;K. Hayashi;H. Ikezaki;K. Sato;R. Toukubo;S. Kawarai
利用脂质膜作为味觉物质的传感器，研制了一种多通道电极味觉传感器。该传感器可以通过电位对味觉物质的反应模式，以与人类味觉感觉相似的方式检测味道。灵敏度、重现性和持久性均优于人类。将四种基本味觉物质配制成水溶液，测定其浓度，使其电势模式与饮料的电势模式相吻合，从而再现出与某商品水饮料相同的味觉。通过电位模式可以很容易地区分不同品牌的啤酒。
A taste sensor with a multichannel electrode was developed by using lipid membranes as a transducer of taste substances. The sensor can detect the taste in a similar manner to the human gustatory sensation by response patterns of electric potential to taste substances. The sensitivity, reproducibility and durability were superior to those of humans. The same taste as that elicited by some commercial aqueous drink was reproduced by making aqueous solution mixed from four kinds of basic taste substances, the concentrations of which were determined so that the electric-potential pattern of this mixed solution could agree well with the pattern by the drink. Different brands of beer were easily distinguished by the electric-potential patterns.