Fundamental study of taste sensing by acoustical properties in various taste solutions

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  • 各種溶液中の超音波伝搬特性による味センシングに関する基礎的検討
  • カクシュ ヨウエキ チュウ ノ チョウオンパ デンパン トクセイ ニ ヨル アジ センシング ニ カンスル キソテキ ケントウ

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Abstract

In this study, ultrasonic wave acoustic properties of five basic taste solutions and marketed beverages were investigated, and the possibility of taste sensing based on the acoustical properties obtained was examined. In previous studies, properties of solutions were differentiated based on sound velocity of ultrasonic waves propagating through the solutions. However, to make this method applicable to beverages which contain many taste substances, further studies are required. In this report, the waveform of an ultrasonic wave with frequency of approximately 5 MHz propagating through a solution was measured and subjected to sound velocity, amplitude and frequency analysis. As a result, differences among solutions were clearly observed as differences in their properties. Furthermore, a self-organizing neural network was applied to obtained data which were used to clarify the differences among solutions.

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