2004 Fiscal Year Final Research Report Summary
Development of micro taste and odor fusion sensor
| Project/Area Number |
15310106
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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 | 一般 |
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| Research Field |
Microdevices/Nanodevices
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| Research Institution | KYUSHU UNIVERSITY |
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Principal Investigator |
TOKO Kiyoshi Kyushu University, Graduate School of Information Science and Electrical Engineering, Prof., 大学院・システム情報科学研究院, 教授 (50136529)
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| Co-Investigator(Kenkyū-buntansha) |
KUROKI Yukinori Kyushu University, Graduate School of Information Science and Electrical Engineering, Prof., 大学院・システム情報科学研究院, 教授 (40234596)
HAYASHI Kenshi Kyushu University, Graduate School of Information Science and Electrical Engineering, Associate Prof., 大学院・システム情報科学研究院, 助教授 (50202263)
IWAKURA Munehiro Kyushu University, Graduate School of Information Science and Electrical Engineering, Research Associate., 大学院・システム情報科学研究院, 助手 (80325547)
服部 励治 九州大学, 大学院・システム情報科学研究院, 助教授 (60221503)
ARIKAWA Yukihiko Nagano prefecture food industry pilot plant, chief research worker, 主任研究員
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| Project Period (FY) |
2003 – 2004
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| Keywords | taste sensor / smell sensor / miniaturization / lipid / polymer membrane / database of foods / 官能検査 / 感性データベース |
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| Research Abstract |
Quantitative, objective estimate of taste, smell, quality and safety of foods are strongly requested recently. This research has been made for two years on this background ; it aims at development of a taste/smell recognition microchip. The obtained results can be summarized as follows :
1) Development of miniaturized taste sensor
The part of electrode of taste sensor was miniaturized using the semiconductor technology. The state of interaction between the lipid/polymer membrane and taste substances was observed using atomic force microscope. Some experimental apparatus, which are equipped in the laboratory, were used for miniaturization. The so-obtained miniaturized taste sensor showed almost the same response characteristics as the conventional large-scale taste sensor.
2) Development of miniaturized smell sensor
In a similar way, a smell sensor was miniaturized. The Au-deposit glass plate was used as the part to interact with odor chemical substances.
3) Measuring system using flow injection
The measuring system of flow-injection type was constructed so that the miniaturized taste or smell sensor could be incorporated.
4) Measurement of foods
The taste and smell of foods such as Japanese sake were measured using the above miniaturized taste and smell sensing systems, respectively.
5) Database
Human sensory evaluations were performed for Japanese sake, and the results were compared with those using the sensing systems. The obtained results will be applied to other foodstuffs, too.
6) Physiological experiments of olfactory system
Responses of rats to odorants were studied. The results were applicable to further understanding of human olfactory sense in comparison with sensor outputs.
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Research Products
(21 results)
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[Book] 感性の起源2004
Author(s)
都甲 潔
Total Pages
205
Publisher
中央公論新社
Description
「研究成果報告書概要(和文)」より
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