書誌事項
- タイトル別名
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- 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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説明
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.
収録刊行物
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- 電気学会論文誌E(センサ・マイクロマシン部門誌)
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電気学会論文誌E(センサ・マイクロマシン部門誌) 136 (4), 92-95, 2016
一般社団法人 電気学会
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詳細情報 詳細情報について
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- CRID
- 1390001204461880832
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- NII論文ID
- 130005141453
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- NII書誌ID
- AN1052634X
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- ISSN
- 13475525
- 13418939
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- NDL書誌ID
- 027297164
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可