Analysis of Taste Qualities Using a Taste Sensor with Lipid/Polymer Membranes.

具有脂质/聚合物膜的多通道味觉传感器输出膜电位特性特有的模式。来自味觉传感器的模式并不直接表达味觉的质量。本研究的目的是将这种输出模式转化为基本味觉的强度。主要研究结果如下：1.味觉传感器对混合味觉溶液的响应特性目前对混合味觉溶液的响应特性研究还不充分。为了创建输出模式的数据库，测量具有各种类型和浓度的基本味道物质的溶液。2.人体对混合味溶液的感官试验对混合味溶液进行了感官试验。很明显，感官测试和味觉传感器的结果在味觉物质之间的相互作用上具有相似的趋势。3.利用混合味觉溶液模式数据库构建基本味觉强度估计系统使用神经网络构建了从输出模式到味觉强度的转换程序。4.味觉传感器的输出模式到基本味觉强度的转换经过学习过程，未知的输出模式被输入到味觉强度估计系统中估计味觉强度。在大多数的输出模式中，得到了很好的味觉强度估计。5.食盐苦味强度的估计作为食品的例子，对食盐中所含的苦味强度进行了估计，得到了很好的结果。

The multichannel taste sensor with lipid/polymer membranes outputs a pattern peculiar to the characteristics of the membrane potentials. The pattern from the taste sensor is not expressing the quality of the taste directly. The purpose of this research is to change this output pattern into the intensity of the basic taste. The results are as follows.1.The response characteristic of the taste sensor over mixed taste solutionThe response characteristic to mixed taste solution was not fully investigated. In order to create a database of output patterns, the solution with various kinds and concentration of basic taste substances was measured. As a case study, the response characteristic to the salt solution by natural salt was also obtained.2.Sensory tests by humans to mixed taste solutionSensory tests to mixed taste solution were performed. It became clear that the results of the sensory test and the taste sensor had similar tendency on the interaction between taste substances.3.Construction of the estimation system of the basic-taste intensity using database of the pattern to mixed taste solutionThe conversion program from the output pattern to the taste intensity was constructed using a neural network. The good results were obtained on learning process.4.Conversion from the output pattern of the taste sensor to the basic-taste intensityAfter learning process, the unknown output patterns were inputted into the estimation system to estimate taste intensities. Good estimation of taste intensity was obtained in most of the output patterns.5.Estimation of the bitter intensity of table saltAs an example of food, estimation of the bitter intensity contained in table salt was performed, and the good result was obtained.