| Project/Area Number |
10555137
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 展開研究 |
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| Research Field |
Measurement engineering
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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) |
EZAKI Shu Department of Electrical Engineering, Faculty of Engineering, Kinki University in Kyushu, Associate Prof, 九州工学部・電気工学科, 助教授 (70185114)
IIYAMA Satoru Department of Industrial Chemistry, Faculty of Engineering, Kinki University in Kyushu, Prof, 九州工学部・工業化学科, 教授 (80176057)
KIKKAWA Yukiko Graduate School of Information Science and Electrical Engineering, Kyushu University, Assis. Prof., 大学院・システム情報科学研究科, 助手 (00304759)
IKEZAKI Hidekazu Anritsu Corporation Research Laboratory, Research Associate, 主任研究員
YAHIRO Miki Kyushu Junior College of Kinki University, Lecturer, 講師 (90259664)
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| Project Period (FY) |
1998 – 1999
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| Project Status |
Completed (Fiscal Year 1999)
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| Budget Amount *help |
¥12,800,000 (Direct Cost: ¥12,800,000)
Fiscal Year 1999: ¥5,700,000 (Direct Cost: ¥5,700,000)
Fiscal Year 1998: ¥7,100,000 (Direct Cost: ¥7,100,000)
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| Keywords | TASTE SENSOR / LIPID MEMBRANE / TASTE SUBSTANCES / TASTE INTERACTION |
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| Research Abstract |
There exist interactions between taste substances, such as synergistic effect of a suppression effect. Coexistence of MSG and IMP enhances the umami taste, while sweet substances suppress the taste intensity of bitter substances. In the medical industries, objective and quantitative estimation of suppression effects of bitterness is a large problem. Further, astringency and pungency play important roles in taste but sensing mechanism of these tastes have not been made clear. They are thought to stimulate a sense of pain.
In this study, we tried to develop a synthetic taste estimation system involving taste interaction, astringency and pungency. A multichannel taste sensor is composed of several kinds of lipid/polymer membranes for transforming information about taste substances into electric signals. Responses of the lipid membranes to bitter substances were investigated by measuring changes of membrane potentials. Then we applied a principal component analysis to the outputs of the taste sensor in order to quantify bitterness. Furthermore, intensity change of bitterness by adding sweet substances was investigated. As a results, it was shown that the sensor outputs represent a human gustatory test very well. We also succeeded in measurement of pungency using SPR (Surface Plasmon Resonance). These results imply that study of quantitative estimation of taste was successfully made.
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