Presentation 2007-09-21
Detection of Suppression of Picric acid-Bitterness by Food Constituents Investigated with Taste Sensor
Satoru Iiyama, Shu Ezaki, Kiyoshi Toko,
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Abstract(in English) Up to now, investigations on the inhibition of bitter taste have been made on quinine which has a positive charge. In this study, effect of food constituents on picric acid which has a negative charge was examined with taste sensor. As a result, response of the sensor to picric acid was diminished by sodium salts of organic acid and fatty acid. The decrease of the potential change of response implies depression in the intensity of bitterness. As the hydrophobicity of fatty acids increased, the suppression of bitterness was also increased.
Keyword(in Japanese) (See Japanese page)
Keyword(in English) Taste sensor / Membrane potential / Picric acid / Suppression of bitterness / Salts of organic acid / Salts of fatty acid
Paper # ED2007-154,OME2007-41
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Committee OME
Conference Date 2007/9/14(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) Detection of Suppression of Picric acid-Bitterness by Food Constituents Investigated with Taste Sensor
Sub Title (in English)
Keyword(1) Taste sensor
Keyword(2) Membrane potential
Keyword(3) Picric acid
Keyword(4) Suppression of bitterness
Keyword(5) Salts of organic acid
Keyword(6) Salts of fatty acid
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 2007-09-21
Paper # ED2007-154,OME2007-41
Volume (vol) vol.107
Number (no) 228
Page pp.pp.-
#Pages 5
Date of Issue