| 作成者 |
|
|
|
| 本文言語 |
|
| 出版者 |
|
|
|
| 発行日 |
|
| 収録物名 |
|
| 巻 |
|
| 号 |
|
| 開始ページ |
|
| 終了ページ |
|
| 出版タイプ |
|
| アクセス権 |
|
| JaLC DOI |
|
| 関連DOI |
|
| 関連URI |
|
| 関連情報 |
|
| 概要 |
A recently developed multichannel taste sensor with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electric signals, w...hich are treated with a computer. In this paper, taste of amino acids showing bitter taste was studied using the taste sensor. The electric potential patterns for amino acids obtained from the taste sensor were compared with them of five basic tastes using normalization procedure to extract the property of response pattern. As a result, the sensor output showed different patterns for chemical substances with different taste qualities, while it showed similar patterns for chemical substances with similar tastes. The response of the sensor to amino acids showing bitter taste was very similar to a bitter substance, quinine. A correlation coefficient between two patterns showed a high similarity. The bitterness of amino acids was quantified using the concentration of quinine by multiple linear regression.続きを見る
|
Mendeley出力
