Temperature Characteristic of Bitter Taste using Lipid/polymer Membrane

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  • Takamatsu Ryuji
    National Institute of Technology, Ariake College, Department of Electrical Engineering
  • Nagamori Tomomi
    National Institute of Technology, Ariake College, Department of Electrical Engineering

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Other Title
  • 脂質/高分子膜における苦味の温度特性
  • 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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Description

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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