| Project/Area Number |
09838026
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
感性工学
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| Research Institution | KYUSHU UNIVERSITY |
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Principal Investigator |
TOKO Kiyoshi Graduate School of Information Science and Electrical Engineering, KYUSHU UNIVERSITY Professor, 大学院・システム情報科学研究科, 教授 (50136529)
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| Co-Investigator(Kenkyū-buntansha) |
MIZOTA Yasumichi Morinaga Milk Industry Co., Ltd., Research Associate, 装置開発研究所, 技師
KIKKAWA Yukiko Graduate School of Information Science and Electrical Engineering, KYUSHU UNIVER, 大学院・システム情報科学研究科, 助手 (00304759)
SUGANUMA Akira Graduate School of Information Science and Electrical Engineering, KYUSHU UNIVER, 大学院・システム情報科学研究科, 助教授 (70235852)
松野 哲也 九州大学, 大学院・システム情報科学研究科, 助手 (80243921)
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| Project Period (FY) |
1997 – 1998
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| Project Status |
Completed (Fiscal Year 1998)
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| Budget Amount *help |
¥3,000,000 (Direct Cost: ¥3,000,000)
Fiscal Year 1998: ¥1,000,000 (Direct Cost: ¥1,000,000)
Fiscal Year 1997: ¥2,000,000 (Direct Cost: ¥2,000,000)
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| Keywords | TASTE SENSOR / LIPID MEMBRANE / TASTE SUBSTANCES / CHEMICAL SENSOR / DELICIOUSNESS / MEMBRANE POTENTIALS / MILK |
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| Research Abstract |
The human taste sensation "deliciousness" is affected by various factors, texture, color, temperature, etc. Various physical sensor can quantify texture or color. But no chemical sensor has been able to quantify taste or odor senses so far.
In this study, we tried to measure "deliciousness" using multichannel taste sensor. A multichannel taste sensor is composed of several kind of lipid/polimer membranes for transforming information about taste substances into electric signals. Responses of the lipid membranes to various kinds of taste substances were investigated by measuring changes of membrane potentials
A multichannel taste sensor was applied to milk by focusing on the taste variance caused by heat treatment, homogenization treatment and fatty component. It was pointed out that these factors considerably affect the deliciousness of milk. The sensor output showed high correlations with richness and the degree of protein denaturation. As for the homogenization treatment, the sensor showed higher discrimination ability than humans. The fatty component of several kinds of milk was also measured using the taste sensor. These results imply that study of quantification of deliciousness of foodstuffs was successfully made using the multichannel taste sensor.
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