脂質/高分子膜における苦味の温度特性

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  • 髙松 竜二
    独立行政法人国立高等専門学校機構有明工業高等専門学校 電気工学科
  • 永守 知見
    独立行政法人国立高等専門学校機構有明工業高等専門学校 電気工学科

書誌事項

タイトル別名
  • Temperature Characteristic of Bitter Taste using Lipid/polymer Membrane
  • シシツ/コウブンシマク ニ オケル ニガミ ノ オンド トクセイ

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抄録

A taste sensor is developed by imitating the mechanism in gustatory systems. Various foods have been measured using the taste sensor, and identification and quantification of taste have become possible. However, it is difficult to measure temperature characteristic of taste in human using the taste sensor, because the membrane potential is influenced by temperature change of the internal solution. The purpose of this study is to measure temperature characteristic of bitter taste using an improved measurement system and to compare the measurement results with a sensory test. As a result, the membrane potential is not influenced, when the temperature change of the internal solution is less than about 8°C. Moreover, the measurement results agreed with the results of sensory test.

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