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

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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.