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Quantification of the Taste with Kansei Biosensors

使用感性生物传感器量化味道

基本信息

批准号：
11832018
负责人：
TOKO Kiyoshi
金额：
$ 2.56万
依托单位：
KYUSHU UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1999
资助国家：
日本
起止时间：
1999 至 2000
项目状态：
已结题

项目摘要

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.

美味是各种元素纠缠在一起的复合感。味道由五种基本品质组成(酸、咸、甜、苦和鲜味)。此外，还有辛辣的调味品、涩和气味，然后它们被感知。味觉传感器对电解质高度敏感，因为测量了膜电位。然而，它对非电性物质，如大多数甜味物质或一些苦味物质的敏感度略低于电解质。然后，我们使用了由DHP(十六烷基膦酸)和糖蛋白ConA组成的LB(Langmuir-Blodgett)多层膜，并尝试了测量非电解质的味道物质，如蔗糖和辣椒素。此外，我们还使用味觉传感器、表面等离子体共振(SPR)方法、pH计和电导仪对葡萄酒、汤和调味品(酱油、盐)等不同口味表达的样品进行了测量。我们同时进行了人体感官测试。对从那里获得的分析值之间进行相关性，并对每个分析值的相似度和独立性进行评估。此外，味觉相互作用的再现，如甜味和苦味之间的抑制效应，通过结合味觉传感器的响应信息和其他测量仪器的结果，我们得到了更准确的灵敏度表达式。在不久的将来，将开发出结合各种测量仪器功能的混合型味觉传感器，并以传感器输出信息的多元化为目标。通过这项研究，我们将朝着建立人工味觉识别系统(感性生物传感器)的基本原理向前迈进一大步。