Integrated biosensor system for taste, odor and visual senses

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In this study, we tried to construct an integrated biosensor system for taste, odor and visual senses among five senses for expressing "palatability" of foods.Receptor membranes for sweetness and astringency were developed in the taste sensor, and a new measurement method using surface plasmon resonance (SPR) and antigen-antibody interactions for pungency was developed. We considered methods to evaluate change in palatability of tomato samples with time using the taste sensor, GC-MS and color measurements as taste, odor and visual information, respectively. In multiple linear regression analysis, we could find a good correspondent model compared with sensory scores. This result suggests realizability of an integrated biosensor system for taste, odor and visual senses to express "palatability" of foods.