| 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 |
|
| 権利関係 |
|
| 関連DOI |
|
|
|
| 関連URI |
|
|
|
| 関連情報 |
|
|
|
| 概要 |
Previous research has focused on using taste sensors to evaluate very low concentrations of minerals in table salt that cannot be detected with the senses, indicating potential applications in salt qu...ality control. However, the poor selectivity of taste sensors for salt and the inability to evaluate the total taste due to the presence of other tastes, such as bitterness, besides saltiness have become new research topics. Our work aims to improve the selectivity of sensors for saltiness by optimizing the sensor components for foodstuff applications. Furthermore, we have evaluated saltiness with a high correlation to human sensory saltiness evaluation scores by a new analysis method using saltiness sensors with positively and negatively charged membranes. We hope that the optimized saltiness sensors and new analysis method can be used in evaluating the taste of salt in the general foodstuff industry.続きを見る
|
Mendeley出力
Vol.22-No.6-pp313-325