Development of Chemical Sensing System for Quantifying Deliciousness

开发用于量化美味的化学传感系统

• 批准号: 09838026
• 负责人: TOKO Kiyoshi
• 金额: $ 1.92万
• 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: 1997
• 资助国家: 日本
• 起止时间: 1997 至 1998
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09838026/
• 关键词: TASTE SENSOR; LIPID MEMBRANE; TASTE SUBSTANCES; CHEMICAL SENSOR; DELICIOUSNESS; MEMBRANE POTENTIALS; MILK

The human taste sensation "deliciousness" is affected by various factors, texture, color, temperature, etc. Various physical sensor can quantify texture or color. But no chemical sensor has been able to quantify taste or odor senses so far.In this study, we tried to measure "deliciousness" using multichannel taste sensor. A multichannel taste sensor is composed of several kind of lipid/polimer membranes for transforming information about taste substances into electric signals. Responses of the lipid membranes to various kinds of taste substances were investigated by measuring changes of membrane potentialsA multichannel taste sensor was applied to milk by focusing on the taste variance caused by heat treatment, homogenization treatment and fatty component. It was pointed out that these factors considerably affect the deliciousness of milk. The sensor output showed high correlations with richness and the degree of protein denaturation. As for the homogenization treatment, the sensor showed higher discrimination ability than humans. The fatty component of several kinds of milk was also measured using the taste sensor. These results imply that study of quantification of deliciousness of foodstuffs was successfully made using the multichannel taste sensor.

人类味觉“美味”受到多种因素影响，质地、颜色、温度等。各种物理传感器可以量化质地或颜色。但到目前为止，还没有化学传感器能够量化味觉或气味感觉。在这项研究中，我们尝试使用多通道味觉传感器来测量“美味”。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各种味道物质的响应。将多通道味道传感器应用于牛奶，重点关注热处理、均质处理和脂肪成分引起的味道变化。有人指出，这些因素极大地影响了牛奶的美味。传感器输出显示与丰富度和蛋白质变性程度高度相关。对于均质化处理，传感器表现出比人类更高的辨别能力。还使用味觉传感器测量了几种牛奶的脂肪成分。这些结果意味着使用多通道味觉传感器成功地进行了食品美味量化的研究。

项目成果

山田,広美: "Highly sensitive discrimination of taste of milk with homogenization treatment using a taste sensor" Materials Science & Engineering C. 5. 41-45 (1997)

Hiromi Yamada：“使用味道传感器对牛奶味道进行均质化处理的高度敏感辨别”材料科学与工程 C.5.41-45（1997）

Kiyoshi,Toko: "Electronic Tongue" Biosensors & Bioelectronics. 13. 701-709 (1998)

Kiyoshi,Toko：“电子舌头”生物传感器

Kiyoshi Toko: ""A Taste Sensor"" Meas.Sci.Technol.9-12. 1-18 (1998)

Kiyoshi Toko：“味觉传感器”Meas.Sci.Technol.9-12。

都甲,潔: "味覚センサの技術トレンドと開発課題" 計装. 40・12. 69-74 (1997)

Toko, Kiyoshi：“味觉传感器的技术趋势和发展问题” 40・12（1997）。

Midori Watanabe: ""Charged Impurities of Plasticizer Used for Ion-Selective Electrode and Taste Sensor"" Sensors and Materials. 10-2. 103-112 (1998)

Midori Watanabe：“用于离子选择电极和味觉传感器的增塑剂的带电杂质”传感器和材料。