Analysis of Taste Qualities Using a Taste Sensor with Lipid/Polymer Membranes.

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The multichannel taste sensor with lipid/polymer membranes outputs a pattern peculiar to the characteristics of the membrane potentials. The pattern from the taste sensor is not expressing the quality of the taste directly. The purpose of this research is to change this output pattern into the intensity of the basic taste. The results are as follows.1.The response characteristic of the taste sensor over mixed taste solutionThe response characteristic to mixed taste solution was not fully investigated. In order to create a database of output patterns, the solution with various kinds and concentration of basic taste substances was measured. As a case study, the response characteristic to the salt solution by natural salt was also obtained.2.Sensory tests by humans to mixed taste solutionSensory tests to mixed taste solution were performed. It became clear that the results of the sensory test and the taste sensor had similar tendency on the interaction between taste substances.3.Construction of the estimation system of the basic-taste intensity using database of the pattern to mixed taste solutionThe conversion program from the output pattern to the taste intensity was constructed using a neural network. The good results were obtained on learning process.4.Conversion from the output pattern of the taste sensor to the basic-taste intensityAfter learning process, the unknown output patterns were inputted into the estimation system to estimate taste intensities. Good estimation of taste intensity was obtained in most of the output patterns.5.Estimation of the bitter intensity of table saltAs an example of food, estimation of the bitter intensity contained in table salt was performed, and the good result was obtained.