書誌事項
- タイトル別名
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- Response Characteristics of Taste Sensor to Extract from Roasted Sesame Seeds
- イリ ゴマ チュウシュツエキ ニ タイスル アジ センサ ノ オウトウ トクセイ
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説明
The flavor of roasted sesame seeds was measured using a multichannel taste sensor. The lipid/polymer membranes built into the taste sensor output the electric potential difference between taste solution and inner solution. To apply the dry food such as sesame seeds to the taste sensor, it is necessary to extract taste substances into water. Taste solutions from sesame seeds were made by three methods; filtrate from dispersion solution, solution after centrifuging and removing insoluble substance, filtrate using degreased sesame seeds. The taste sensor showed the stable response to the centrifuged solution, and the flavors of sesame seeds with different roasting process and different producing district were discriminated with highly sensitivity.
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) 122 (7), 374-379, 2002
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
- 1390282679438631552
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- NII論文ID
- 10008848381
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- NII書誌ID
- AN1052634X
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- ISSN
- 13475525
- 13418939
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- NDL書誌ID
- 6204683
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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
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可