Measurement of umami substances using multichannel taste sensor with lipid membranes

被引：0
|
作者：
Iiyama, S
Iida, Y
Toko, K
机构：
[1] Kinki Univ, Fac Engn, Dept Ind Chem, Iizuka, Fukuoka 820, Japan
[2] Kyushu Univ, Grad Sch Informat Sci & Elect Engn, Fukuoka 812, Japan
来源：
SENSORS AND MATERIALS | 1998年 / 10卷 / 08期
关键词：
taste sensor; lipid/polymer membrane; taste interaction; umami taste;
D O I：
暂无
中图分类号：
TH7 [仪器、仪表];
学科分类号：
0804 ; 080401 ; 081102 ;
摘要：
Interaction between taste substances (i.e., taste qualities) was studied using a multichannel taste sensor with lipid membranes. It was revealed that four basic taste substances, sour, salty, bitter and sweet, mutually suppressed the increase in stimulation. Umami substances also caused suppression, but the mechanism of suppression differed to a large extent from those of the others; they markedly changed the response patterns of other taste substances. This result agrees with the neurophysiological and psychological views that umami is the fifth independent taste.
引用
收藏
页码：475 / 485
页数：11
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