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Detection of Taste Interaction Using Taste Sensing System and Quantitative Taste Estimation

使用味觉传感系统检测味觉相互作用和定量味觉估计

基本信息

批准号：
10555137
负责人：
TOKO Kiyoshi
金额：
$ 8.19万
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：
1998
资助国家：
日本
起止时间：
1998 至 1999
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-10555137/
关键词：
TASTE SENSOR LIPID MEMBRANE TASTE SUBSTANCES TASTE INTERACTION

项目摘要

There exist interactions between taste substances, such as synergistic effect of a suppression effect. Coexistence of MSG and IMP enhances the umami taste, while sweet substances suppress the taste intensity of bitter substances. In the medical industries, objective and quantitative estimation of suppression effects of bitterness is a large problem. Further, astringency and pungency play important roles in taste but sensing mechanism of these tastes have not been made clear. They are thought to stimulate a sense of pain.In this study, we tried to develop a synthetic taste estimation system involving taste interaction, astringency and pungency. A multichannel taste sensor is composed of several kinds of lipid/polymer membranes for transforming information about taste substances into electric signals. Responses of the lipid membranes to bitter substances were investigated by measuring changes of membrane potentials. Then we applied a principal component analysis to the outputs of the taste sensor in order to quantify bitterness. Furthermore, intensity change of bitterness by adding sweet substances was investigated. As a results, it was shown that the sensor outputs represent a human gustatory test very well. We also succeeded in measurement of pungency using SPR (Surface Plasmon Resonance). These results imply that study of quantitative estimation of taste was successfully made.

味觉物质之间存在相互作用，例如抑制效应的协同效应。味精和IMP的共存增强了鲜味，而甜味物质抑制了苦味物质的味道强度。在医疗行业中，客观、定量地评估苦味的抑制效果是一个大问题。此外，涩味和辛辣味在味道中起着重要作用，但这些味道的感知机制尚未明确。它们被认为会刺激疼痛感。在这项研究中，我们试图开发一种涉及味觉相互作用、涩味和辛辣味的综合味觉评估系统。多通道味觉传感器由多种脂质/聚合物膜组成，用于将味觉物质的信息转化为电信号。通过测量膜电位的变化来研究脂质膜对苦味物质的响应。然后，我们对味觉传感器的输出进行主成分分析，以量化苦味。此外，还研究了添加甜味物质后苦味强度的变化。结果表明，传感器输出很好地代表了人类味觉测试。我们还成功地使用 SPR（表面等离子共振）测量了刺激性。这些结果意味着味觉定量评价的研究已经成功进行。