1994 Fiscal Year Final Research Report Summary
Development of Taste Sensor and Odor Sensor Using a LAPS Technique
| Project/Area Number |
05452193
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| Research Category |
Grant-in-Aid for General Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
電子デバイス・機器工学
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| Research Institution | SAITAMA UNIVERSITY |
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Principal Investigator |
KATSUBE Teruaki Saitama University.Faculty of Engineering, Professor, 工学部, 教授 (70008879)
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| Co-Investigator(Kenkyū-buntansha) |
UCHIDA Hidekazu Saitma University, Faculty of Engineering, Assistance, 工学部, 助手 (60223559)
MAEKAWA Hitoshi Saitama University, Faculty of Engineering, Associate Professor, 工学部, 助教授 (30135660)
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| Project Period (FY) |
1993 – 1994
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| Keywords | LAPS method / Taste Sensor / Odor Sensor / Integrated Sensor / Contactless Measurement / Lipid Membrane / Sweet Taste Sensor |
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| Research Abstract |
Multi-channel taste sensor and odor sensor were developed using a LAPS (Light Adressable Potentiometric Sensor) technique. The advantage of this method lies in its contactless approach, leading to the simple system that enables multiple sensing elements to be integrated on a semiconductor surface. First, an integrated taste sensor was fabricated using artifical lipid membranes as the ion sensitive material. For the patterning of the lipid membranes, new LB (Langmuir Brodgett) method was developed, which was based on a horizontal lifting method. The sensor could distiguish five basic taste substances. For the improvement of sensitivity and stabilization of this system, two kinds of measurement techniques, differential measurement method and phase shift method, were proposed and the LAPS system including these new techniques was successffully applied for the measuerment of sweet substances. The differential measurement method is a new type LAPS technique to detect the difference between the signals of sensning region and reference region. On the other hand, a phase shift method made it possible to measure an electrically neutral materials such as, for example, sweet substances or proteins. Signal processing technique was also investigated in order to analyze two dimentional taste signals. High speed extraction of feature points was attained with multi-channel approximation technique. In the study of odor sensor, a suspended-gate structure was proposed and contactless gas sensor was developed using integrated sensing elements immobilized on a single semiconductor chip.
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