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Multichannel taste sensor using electric potential changes in lipid membranes.

K Toko·T Matsuno·K Yamafuji·K Hayashi·H Ikezaki·K Sato·R Toukubo·S Kawarai
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Abstract

A taste sensor with a multichannel electrode was developed by using lipid membranes as a transducer of taste substances. The sensor can detect the taste in a similar manner to the human gustatory sensation by response patterns of electric potential to taste substances. The sensitivity, reproducibility and durability were superior to those of humans. The same taste as that elicited by some commercial aqueous drink was reproduced by making aqueous solution mixed from four kinds of basic taste substances, the concentrations of which were determined so that the electric-potential pattern of this mixed solution could agree well with the pattern by the drink. Different brands of beer were easily distinguished by the electric-potential patterns.

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Biosensing TechniquesElectrodesHumansLipidsMembranes, ArtificialTasteTemperatureJournal Article

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K Toko, T Matsuno, K Yamafuji, K Hayashi, H Ikezaki, K Sato, R Toukubo, S Kawarai. 1994. Multichannel taste sensor using electric potential changes in lipid membranes.. https://doi.org/10.1016/0956-5663(94)80036-7

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