Presentation 2001/1/20
Highly Sensitive Measurement to Flavor of Roasted Sesame Seeds Using Taste Sensor
Shu Ezaki, Satoru Iiyama, Kiyoshi Toko,
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Abstract(in Japanese) (See Japanese page)
Abstract(in English) 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 were discriminated with highly sensitivity.
Keyword(in Japanese) (See Japanese page)
Keyword(in English) taste sensor / lipid/polymer membrane / membrane potential / flavor / sesame seed
Paper # MBE2000-140
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Conference Information
Committee MBE
Conference Date 2001/1/20(1days)
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Paper Information
Registration To ME and Bio Cybernetics (MBE)
Language JPN
Title (in Japanese) (See Japanese page)
Sub Title (in Japanese) (See Japanese page)
Title (in English) Highly Sensitive Measurement to Flavor of Roasted Sesame Seeds Using Taste Sensor
Sub Title (in English)
Keyword(1) taste sensor
Keyword(2) lipid/polymer membrane
Keyword(3) membrane potential
Keyword(4) flavor
Keyword(5) sesame seed
1st Author's Name Shu Ezaki
1st Author's Affiliation Faculty of Engineering, Kinki University in Kyushu()
2nd Author's Name Satoru Iiyama
2nd Author's Affiliation Faculty of Engineering, Kinki University in Kyushu
3rd Author's Name Kiyoshi Toko
3rd Author's Affiliation Graduate School of Information Science and Electrical Engineering, Kyushu University
Date 2001/1/20
Paper # MBE2000-140
Volume (vol) vol.100
Number (no) 599
Page pp.pp.-
#Pages 6
Date of Issue