Presentation 1999/2/5
Quantification of Suppression of Bitterness by Phospholipids Using Taste Sensor
Sou Takagi, Kiyoshi Toko, Koichi Wada, Toshimitsu Ohki,
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Abstract(in Japanese) (See Japanese page)
Abstract(in English) A multichannel taste sensor, i. e., electronic tongue, whose transducer is composed of several kinds of lipid/polymer membranes with different characteristics, can detect taste in a manner similar to human gustatory sensation. The tastes of several foodstuffs were studied using this sensor. Recently, it was found that phospholipids such as phosphatidic acid completely suppresses bitterness without affecting other taste qualities. In the present study, we attempted to detect the suppression of bitterness by phospholipids using the multichannel taste sensor, and it was found that bitterness of quinine was effectively weakened.
Keyword(in Japanese) (See Japanese page)
Keyword(in English) taste sensor / lipid membrane / suppression of bitterness / phospholipids
Paper # OEM98-126
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Committee OME
Conference Date 1999/2/5(1days)
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Registration To Organic Material Electronics (OME)
Language JPN
Title (in Japanese) (See Japanese page)
Sub Title (in Japanese) (See Japanese page)
Title (in English) Quantification of Suppression of Bitterness by Phospholipids Using Taste Sensor
Sub Title (in English)
Keyword(1) taste sensor
Keyword(2) lipid membrane
Keyword(3) suppression of bitterness
Keyword(4) phospholipids
1st Author's Name Sou Takagi
1st Author's Affiliation Kyushu University()
2nd Author's Name Kiyoshi Toko
2nd Author's Affiliation Kyushu University
3rd Author's Name Koichi Wada
3rd Author's Affiliation Boehringer Ingelheim Co., Ltd.
4th Author's Name Toshimitsu Ohki
4th Author's Affiliation Boehringer Ingelheim Co., Ltd.
Date 1999/2/5
Paper # OEM98-126
Volume (vol) vol.98
Number (no) 580
Page pp.pp.-
#Pages 5
Date of Issue