Integrated biosensor system for taste, odor and visual senses

在本研究中，我们试图构建一个综合味觉、嗅觉和视觉的生物传感器系统来表达食物的“适口性”。在味觉传感器中建立了甜度和涩度的受体膜，并建立了一种利用表面等离子体共振（SPR）和抗原-抗体相互作用测量辛辣度的新方法。我们考虑了用味觉传感器、气相色谱-质谱和颜色测量分别作为味觉、气味和视觉信息来评估番茄样品适口性随时间变化的方法。在多元线性回归分析中，我们可以找到一个很好的对应模型。这一结果表明，通过味觉、嗅觉和视觉感官来表达食物的“适口性”的集成生物传感器系统是可以实现的。

In this study, we tried to construct an integrated biosensor system for taste, odor and visual senses among five senses for expressing "palatability" of foods.Receptor membranes for sweetness and astringency were developed in the taste sensor, and a new measurement method using surface plasmon resonance (SPR) and antigen-antibody interactions for pungency was developed. We considered methods to evaluate change in palatability of tomato samples with time using the taste sensor, GC-MS and color measurements as taste, odor and visual information, respectively. In multiple linear regression analysis, we could find a good correspondent model compared with sensory scores. This result suggests realizability of an integrated biosensor system for taste, odor and visual senses to express "palatability" of foods.