| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2013: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2011: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2010: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Research Abstract |
The development of a sensor system evaluating food is late. Taste sensing requires various techniques of sensor fusion to effectively obtain chemical and physical parameter of taste solutions. For the basic technology to construct taste sensor array system, a bio-taste sensor that enables us to measure taste is developed based on research of an artificial receptor at the molecular level for gustatory sense. A sensor fusion method of various sensors, such as the taste sensor, analytical instrument and multivariate analysis, to estimate tastes were proposed and examined in this investigation. As a result, we have successfully achieved a high sensitivity and selectivity taste sensor array system.
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