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 Japanese) | (See Japanese page) |
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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Conference Information | |
Committee | OME |
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Conference Date | 2006/9/1(1days) |
Place (in Japanese) | (See Japanese page) |
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Topics (in Japanese) | (See Japanese page) |
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Paper Information | |
Registration To | Organic Material Electronics (OME) |
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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 |