Development of micro taste and odor fusion sensor

最近，人们强烈要求对食品的味道、气味、质量和安全性进行定量、客观的评估。本课题在此背景下进行了两年的研究，旨在开发一种味觉/嗅觉识别微芯片。1)小型化味觉传感器的研制利用半导体技术实现了味觉传感器电极部分的微型化。用原子力显微镜观察脂质/聚合物膜与味觉物质的相互作用状态。利用实验室配备的一些实验仪器实现了小型化。这样得到的小型化味觉传感器表现出与传统的大规模味觉传感器几乎相同的响应特性。2)小型化嗅觉传感器的开发以类似的方式，气味传感器被小型化。利用镀金玻璃板作为与气味化学物质相互作用的部件。3)流动注射测量系统构建流动注射式测量系统，以便集成微型味觉或嗅觉传感器。4)食品测量利用上述微型味觉和嗅觉传感系统分别测量日本清酒等食品的味道和气味。5)数据库对日本清酒进行人体感官评价，并将结果与使用传感系统的结果进行比较。6)大鼠嗅觉系统生理实验研究大鼠对气味的反应。通过与传感器输出的比较，为进一步理解人类嗅觉提供了依据。

Quantitative, objective estimate of taste, smell, quality and safety of foods are strongly requested recently. This research has been made for two years on this background ; it aims at development of a taste/smell recognition microchip. The obtained results can be summarized as follows :1) Development of miniaturized taste sensorThe part of electrode of taste sensor was miniaturized using the semiconductor technology. The state of interaction between the lipid/polymer membrane and taste substances was observed using atomic force microscope. Some experimental apparatus, which are equipped in the laboratory, were used for miniaturization. The so-obtained miniaturized taste sensor showed almost the same response characteristics as the conventional large-scale taste sensor.2) Development of miniaturized smell sensorIn a similar way, a smell sensor was miniaturized. The Au-deposit glass plate was used as the part to interact with odor chemical substances.3) Measuring system using flow injectionThe measuring system of flow-injection type was constructed so that the miniaturized taste or smell sensor could be incorporated.4) Measurement of foodsThe taste and smell of foods such as Japanese sake were measured using the above miniaturized taste and smell sensing systems, respectively.5) DatabaseHuman sensory evaluations were performed for Japanese sake, and the results were compared with those using the sensing systems. The obtained results will be applied to other foodstuffs, too.6) Physiological experiments of olfactory systemResponses of rats to odorants were studied. The results were applicable to further understanding of human olfactory sense in comparison with sensor outputs.