Development of Kansei Biosensor

一种能够测量味觉和嗅觉的感性生物传感器是基于对味觉和嗅觉分子水平上的人工感受器的研究而开发的。我们成功地实现了一种高灵敏度的甜度传感器，输出约80 mV，对于一种难以获得足够膜电位变化的双糖--蔗糖。为了缩小检测部分的尺寸，在玻璃或塑料基板上制作了味觉传感器芯片，并将其集成到LSI芯片上。此外，还研制了一种基于电化学传感器的人工嗅觉传感系统，并在石英晶体振荡器上修饰了脂质双层和自组装膜等薄膜。

A Kansei biosensor that enables us to measure taste and smell is developed based on research of an artificial receptor at the molecular level for gustatory and olfactory senses. We have successfully achieved a high sensitive sweetness sensor, about 80mV output, for a disaccharide, sucrose, which was difficult to gain a sufficient membrane potential change. A taste sensor chip was fabricated on a glass or a plastic substrate, aiming at downsizing of a detecting part, and integrated it on LSI chips. In addition, an artificial olfactory sensing system was developed based on the electrochemical sensor and the quartz crystal oscillator modified with thin films such as a lipid bilayer and a self-assembled membrane.