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Development of micro taste and odor fusion sensor

微味觉与气味融合传感器的研制

基本信息

批准号：
15310106
负责人：
TOKO Kiyoshi
金额：
$ 9.66万
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：
2003
资助国家：
日本
起止时间：
2003 至 2004
项目状态：
已结题

项目摘要

Quantitative, objective estimate of taste, smell, quality and safety of foods are strongly requested recently. This research has been made for two years on this background ; it aims at development of a taste/smell recognition microchip. The obtained results can be summarized as follows :1) Development of miniaturized taste sensorThe part of electrode of taste sensor was miniaturized using the semiconductor technology. The state of interaction between the lipid/polymer membrane and taste substances was observed using atomic force microscope. Some experimental apparatus, which are equipped in the laboratory, were used for miniaturization. The so-obtained miniaturized taste sensor showed almost the same response characteristics as the conventional large-scale taste sensor.2) Development of miniaturized smell sensorIn a similar way, a smell sensor was miniaturized. The Au-deposit glass plate was used as the part to interact with odor chemical substances.3) Measuring system using flow injectionThe measuring system of flow-injection type was constructed so that the miniaturized taste or smell sensor could be incorporated.4) Measurement of foodsThe taste and smell of foods such as Japanese sake were measured using the above miniaturized taste and smell sensing systems, respectively.5) DatabaseHuman sensory evaluations were performed for Japanese sake, and the results were compared with those using the sensing systems. The obtained results will be applied to other foodstuffs, too.6) Physiological experiments of olfactory systemResponses of rats to odorants were studied. The results were applicable to further understanding of human olfactory sense in comparison with sensor outputs.

对食品的味道、气味、质量和安全性进行定量、客观的评价是当前食品质量评价的迫切要求。这项研究已经在这个背景下进行了两年;它旨在开发一种味觉/嗅觉识别微芯片。1）微型化味觉传感器的研制利用半导体技术实现了味觉传感器电极部分的微型化。用原子力显微镜观察了脂质/聚合物膜与味觉物质的相互作用状态。利用实验室现有的一些实验装置进行小型化。如此获得的小型化味觉传感器显示出与常规大型味觉传感器几乎相同的响应特性。2）小型化气味传感器的开发以类似的方式，气味传感器被小型化。3）使用流动注射的测量系统构建流动注射型测量系统，从而可以实现小型化的味道或气味传感器。4）食物的测量使用上述小型化的味道和气味传感系统测量食物如日本清酒的味道和气味，5）数据库为日本清酒进行人体感官评价，并将结果与使用传感系统的结果进行比较。所获得的结果也可应用于其它食品。6）嗅觉系统的生理实验研究了大鼠对气味物质的反应。与传感器输出相比，该结果适用于进一步理解人类嗅觉。