Decomposition and quantification of mixed taste to individual quality of taste using taste sensor of dynamical response

使用动态响应味觉传感器将混合味道分解和量化为个体味道质量

• 批准号: 12555116
• 负责人: TOKO Kiyoshi
• 金额: $ 8.51万
• 依托单位: Kyushu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2000
• 资助国家: 日本
• 起止时间: 2000 至 2001
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-12555116/
• 关键词: taste sensor; mixed taste; membrane potential; membrane impedance; lipid membrane; 過渡応答; ニューラルネットワーク

Quantification of individual quality of taste (bitterness, sourness, saltiness, sweetness, umami taste) has been successful using a multi-channel taste sensor. The taste sensor is composed of several kinds of lipid/polymer membranes, which include different functional groups of living organisms. The present purpose is to decompose mixed taste to individual quality of taste and to quantify it using the taste sensor. Change in taste with time is expressed "first feeling taste"(beforetaste) or "taste stay on tongue" (aftertaste) when we taste a food product. Decomposition of mixed taste is necessary to process information, which includes dynamical change from the sensor output. Then, It is necessary and indispensable to detect the taste interaction and wide sense of taste (pungent taste, astringency taste) and also to improve sensitivity to sweetness.Sensitivity to sweetness of the taste sensor can be improved by adequate choice of lipids and control of electric charge of the used membrane. As a result, the sensitivity became higher than the conventional of taste sensor. Wide sense of taste was detected using a LB membrane that is composed lipids and proteins, when the detection was made using SPR method. Then, capsaicin and tannic acid became possible to be detected. Aftertaste in beer was also detected with high sensitivity. And we proposed an objective valuation method for saltiness with coexisting minerals.These results are necessary and indispensable for decomposition of mixed taste to individual quality of taste. Then, the present study became got greatly forward to the goal.

使用多通道味道传感器已经成功地量化了味道的个体质量（苦味、酸味、咸味、甜味、鲜味）。味觉传感器由几种脂质/聚合物膜组成，其中包括生物体的不同官能团。本发明的目的是将混合味道分解为单独的味道质量，并使用味道传感器对其进行量化。当我们品尝食品时，味道随时间的变化被表达为“第一感觉味道”（前味）或“味道停留在舌头上”（后味）。混合味道的分解是处理信息的必要条件，其中包括来自传感器输出的动态变化。因此，检测味觉相互作用和广泛的味觉（辛辣味、涩味）以及提高对甜味的灵敏度是必要的和不可缺少的。通过适当选择脂质和控制所用膜的电荷，可以提高味觉传感器对甜味的灵敏度。结果，灵敏度变得高于传统的味觉传感器。当使用SPR方法进行检测时，使用由脂质和蛋白质组成的LB膜检测宽味觉。然后，辣椒碱和单宁酸成为可能被检测。啤酒中的余味也以高灵敏度检测。这些结果对于将混合味分解为个体味质是必要的，也是不可缺少的。至此，本研究向着这一目标迈进了一大步.

项目成果

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Masaaki Habara 等人：“提高脂质膜味觉传感器中甜味物质的灵敏度”，日本电气工程师学会汇刊，第 121-ENo.12 卷（2001 年）。

K. Toko: "Taste Sensor"Sens. Actuators. B64. 205-215 (2000)

K. Toko：“味觉传感器”Sens。

R. Takamatsu et al.: "Development of Technology for Separating and Identifying Bitter Substances"Sensors and Materials. Vol.13, No.3. 179-187 (2001)

R. Takamatsu 等人：“分离和识别苦味物质的技术开发”传感器和材料。

安達利昭 et al.: "表面プラズモン共鳴法を用いた広義の味物質の計測"電気学会論文誌. Vol.120-CNo.8/9. 1098-1103 (2000)

Toshiaki Adachi 等人：“使用表面等离子体共振法测量宽味物质”，日本电气工程师协会学报，第 120 卷-CNo.8/9（2000 年）。

S.Takagi et al.: "Quantification of Suppression of Bitterness Using an Electronic Tongue"J. Pharm. Sci.. Vol.90 No.20. 2042-2048 (2001)

S.Takagi 等人：“使用电子舌对苦味抑制进行量化”J。