Presentation 2006/9/1
Diversity of Bitter Taste Quality Investigated with Taste Sensor
Satoru Iiyama, Shu Ezaki, Kiyoshi Toko,
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Abstract(in English) Taste sensor had been developed to evaluate the taste of food objectively. The sensor responds to salty, sour and umami substances with characteristic patterns, respectively. Contrary to this, response patterns to bitter substances are not always the same, they are classified into at least three groups, namely quinine type, picric acid type and arginine type. This suggests the diversity of bitter taste quality.
Keyword(in Japanese) (See Japanese page)
Keyword(in English) taste sensor / lipid membranes / membrane potential / response pattern / diversity of bitter taste quality
Paper # ED2006-148,OME2006-73
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Committee OME
Conference Date 2006/9/1(1days)
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Paper Information
Registration To Organic Material Electronics (OME)
Language JPN
Title (in Japanese) (See Japanese page)
Sub Title (in Japanese) (See Japanese page)
Title (in English) Diversity of Bitter Taste Quality Investigated with Taste Sensor
Sub Title (in English)
Keyword(1) taste sensor
Keyword(2) lipid membranes
Keyword(3) membrane potential
Keyword(4) response pattern
Keyword(5) diversity of bitter taste quality
1st Author's Name Satoru Iiyama
1st Author's Affiliation School of Humanity-Oriented Science and Engineering, Kinki University()
2nd Author's Name Shu Ezaki
2nd Author's Affiliation School of Humanity-Oriented Science and Engineering, Kinki University
3rd Author's Name Kiyoshi Toko
3rd Author's Affiliation Graduate School of Information Science and Electrical Engineering, Kyushu University
Date 2006/9/1
Paper # ED2006-148,OME2006-73
Volume (vol) vol.106
Number (no) 228
Page pp.pp.-
#Pages 6
Date of Issue