2013 Fiscal Year Final Research Report
Integrated biosensor system for taste, odor and visual senses
| Project/Area Number |
23240029
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (A)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
Sensitivity informatics/Soft computing
|
|---|
| Research Institution | Kyushu University |
|---|
Principal Investigator |
TOKO Kiyoshi 九州大学, システム情報科学研究科(研究院, 教授 (50136529)
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
HAYASHI Kenshi 九州大学, 大学院・システム情報科学研究院, 教授 (50202263)
SHIDOJI Kazunori 九州大学, 大学院・システム情報科学研究院, 教授 (50243853)
|
|---|
| Co-Investigator(Renkei-kenkyūsha) |
ONODERA Takeshi 九州大学, 味覚・嗅覚センサ研究開発センター, 准教授 (50336062)
IKEDA Akihiro 九州大学, 大学院・システム情報科学研究院, 助教 (60315124)
HIROSE Nobuyuki 九州大学, 大学院・システム情報科学研究院, 助教 (40467410)
TAHARA Yusuke 九州大学, 大学院・システム情報科学研究院, 助教 (80585927)
|
|---|
| Project Period (FY) |
2011-04-01 – 2014-03-31
|
| Keywords | 感性情報学 / 電子デバイス機器 / ソフトコンピューティング / 計測工学 |
|---|
| Research Abstract |
In this study, we tried to construct an integrated biosensor system for taste, odor and visual senses among five senses for expressing "palatability" of foods.Receptor membranes for sweetness and astringency were developed in the taste sensor, and a new measurement method using surface plasmon resonance (SPR) and antigen-antibody interactions for pungency was developed. We considered methods to evaluate change in palatability of tomato samples with time using the taste sensor, GC-MS and color measurements as taste, odor and visual information, respectively. In multiple linear regression analysis, we could find a good correspondent model compared with sensory scores. This result suggests realizability of an integrated biosensor system for taste, odor and visual senses to express "palatability" of foods.
|
