1997 Fiscal Year Final Research Report Summary
Study of total sensing system to evaluate taste and odor of beverages
| Project/Area Number |
07405021
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| Research Category |
Grant-in-Aid for Scientific Research (A)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
計測・制御工学
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| Research Institution | Tokyo Institute of Technology |
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Principal Investigator |
MORIIZUMI Toyosaka Tokyo Institute of Technology, Faculty of Engineering Professor, 工学部, 教授 (80016534)
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| Co-Investigator(Kenkyū-buntansha) |
NAKAMOTO Takamichi Tokyo Institute of Technology, Faculty of Engineering, Associate Professor, 工学部, 助教授 (20198261)
NOMURA Tooru Shibaura Institute of Technology, Faculty of Engineering Professor, 工学部, 教授 (50052858)
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| Project Period (FY) |
1995 – 1997
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| Keywords | Taste sensor / Odor sensor / Interdigital electrode / Self-assembly method / Quartz crystal microbalance / Active sensing / Surface acoustic wave device / Molecular imprinting method |
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| Research Abstract |
Novel sensors to measure various liquid properties have been developed to realize a total system for evaluating a taste and smell of a beverage. An interdigital electrode sensor has been developed to measure the conductivity and the dielectric constant of liquid. Since their frequency dispersions depend on ions and specific molecules in liquid, information on taste can be obtained from them. Moreover, nonelectrolytes, such as sugar, can be detected using electrodes coated with an organic molecular film.
Sueface acoustic wave (SAW) sensors have been used to measure the viscosity and the density of liquid since they are closely related to feeling of texture. A new method to measure them independently has been proposed at first using two saw devices, i.e., a SH=SAW device and a SV=SAW one. A small integrated sensor has then been realized, which can excite both SAWs on the same substrate.
A smell of liquid is also an important factor to determine the total impression of a beverage. Quartz cr
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ystal microbalance (QCM) sencers have been used to detect it, and a mixture composition of liquid is successfully identified by the active sensing method.
The key part to develop an excellent chemical sensor is a sensing film. Therefore, the oscillation circuit behavior of a QCM sensor has been studied so that the film condition suitable for detecting a resonance frequency shift was determined. Sensing film characterization for a QCM sensor has then been done to classify the films systematically. Moreover, it has been found that the sensitivity and the selectivity of a sensor are largely influenced not only by the material of the film but also by its structure. Therefore, a new method to fabricate a film with high selectivity has been proposed. The shape of the target molecule is imprinted onto a self-assembly film of organic material, and the experimental results show the excellent selectivity of this film. It is expected that a total system for beverage evaluation can be realized by integrating all the sensors developed in this study. Less
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