Quantification of the Taste with Kansei Biosensors

美味是一种复合的感觉，各种元素纠缠在一起。味道由五种基本品质组成（酸味，咸味，甜味，苦味和鲜味）。此外，还有刺激性调味品、涩味和气味，然后它们被感知。由于测量膜电位，味觉传感器对电解质高度敏感。但对非电解质如大多数甜味物质或某些苦味物质的敏感性略低于电解质。然后，我们使用了由DHP（dihexiadecyl phosphonate）和糖蛋白ConA组成的LB（Langmuir-Blodgett）多层膜，并尝试了对非电解质的味觉物质如蔗糖和辣椒素的测量。此外，我们使用味道传感器、SPR（表面等离子体共振）方法、pH计和电导率计测量样品味道溶液，例如酒、汤和调味品（酱油、盐），它们是味道的各种表现。同时进行了人体感觉测试。取从那里获得的分析值之间的相关性，并评价各自的相似度和独立性。此外，还研究了味觉相互作用的再现，如甜味和苦味之间的抑制效应，将味觉传感器的响应信息与其它测量仪器的结果相结合，得到了更精确的灵敏度表达式。在不久的将来，将开发出结合各种测量装置功能的混合型味觉传感器，并将以传感器输出信息的多元化为目标。通过这项研究，我们可以朝着建立量化美味的人工味觉识别系统（“感性”生物传感器）的基本原理迈进。

Deliciousness is composite-feeling with which various elements become entangled. Taste is comprised of five basic qualities(sourness, saltiness, sweetness, bitterness, and umami taste). In addition, there are a pungent condiment, astringecy and also a smell, and then they are perceived.The taste sensor is highly sensitive to electrolytes because of measurering a membrane potential. However, it is a little less sensitive to nonelectolytes such as most of sweet substances or some bitter taste substances than electrolytes. Then, we used a LB(Langmuir-Blodgett)multi-layered film composed of DHP(dihexiadecyl phosphonate) and a sugar protein, ConA.And we tried measurements of the taste substances which are non-electrolytes, such as sucrose and capsaicin. Furthermore, we measured sample taste solutions, such as wine, soup and a seasoning(soy sause, salt) which are various expression of taste, using a taste sensor, the SPR(surface plasmon resonance) method, a pH meter, and an electric conductivity meter. We carried human sensory test simultaneously. The correlation between the analysis value acquired from there was taken, and the degree of similarity of each and independency were evaluated. Moreover, reproduction of taste interactions, such as the suppression effect between sweet taste and bitterness, was also treid.By combining the information from the responses of taste sensor and the results, other measuring instruments, we obtained more exact sensitivity expressions. In the near future, the hybride type taste sensor which combines the function of various measurement apparatus will be developed, and pluralization of sensor output information will be aimed at.By this research, we could move forward greatly towards establishment of the basic principle of the artificial taste recognition system("Kansei" biosensor) which quantifies the deliciousness.