STUDY OF ASTRINGENCY AND PUNGENCY WITH MULTICHANNEL TASTE SENSOR MADE OF LIPID-MEMBRANES

被引：28
作者：
IIYAMA, S
EZAKI, S
TOKO, K
MATSUNO, T
YAMAFUJI, K
机构：
[1] KINKI UNIV KYUSHU,FAC ENGN,DEPT ELECT ENGN,IIZUKA,FUKUOKA 820,JAPAN
[2] KYUSHU UNIV 36,FAC ENGN,DEPT ELECTR,FUKUOKA 812,JAPAN
来源：
SENSORS AND ACTUATORS B-CHEMICAL | 1995年 / 24卷 / 1-3期
关键词：
TASTE SENSOR; LIPID MEMBRANE; ELECTRIC POTENTIAL; PUNGENCY; ASTRINGENCY; PRINCIPAL-COMPONENT ANALYSIS; MODEL FOR ASTRINGENCY SENSATION;
D O I：
10.1016/0925-4005(95)85016-3
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
Pungent and astringent substances have been studied using a multichannel taste sensor. The electric-potential pattern made up of eight outputs from the membranes of the sensor has information about taste quality and intensity. Pungent substances including capsaicin, piperine and allyl isothiocyanate have no effect on the electric potentials of the lipid membranes. On the other hand, astringent substances such as catechin, tannic acid, chlorogenic acid and gallic acid change the potentials remarkably. A principal-component analysis of the patterns in electric-potential change caused by the taste substances reveals that the taste quality of astringency is located between bitterness and sourness. A model for astringency is presented.
引用
收藏
页码：75 / 79
页数：5
相关论文
共 24 条
[1]   HEMANALYSIS OF TANNINS - CONCEPT OF RELATIVE ASTRINGENCY [J].
BATESMIT.EC .
PHYTOCHEMISTRY, 1973, 12 (04) :907-912
[2]   PSYCHOPHYSICAL EVIDENCE THAT ORAL ASTRINGENCY IS A TACTILE SENSATION [J].
BRESLIN, PAS ;
GILMORE, MM ;
BEAUCHAMP, GK ;
GREEN, BG .
CHEMICAL SENSES, 1993, 18 (04) :405-417
[3]   ORAL CHEMICAL IRRITATION - DOES IT REDUCE PERCEIVED TASTE INTENSITY [J].
COWART, BJ .
CHEMICAL SENSES, 1987, 12 (03) :467-479
[4]  
Dillon W. R., 1984, MULTIVARIATE ANAL ME
[5]   AUTONOMIC MECHANISMS UNDERLYING CAPSAICIN INDUCED ORAL SENSATIONS AND SALIVATION IN MAN [J].
DUNERENGSTROM, M ;
FREDHOLM, BB ;
LARSSON, O ;
LUNDBERG, JM ;
SARIA, A .
JOURNAL OF PHYSIOLOGY-LONDON, 1986, 373 :87-96
[6]   EFFECT OF SALIVARY PROLINE-RICH PROTEINS ON INGESTIVE RESPONSES TO TANNIC-ACID IN MICE [J].
GLENDINNING, JI .
CHEMICAL SENSES, 1992, 17 (01) :1-12
[7]   CAPSAICIN AS A CUTANEOUS STIMULUS - SENSITIVITY AND SENSORY QUALITIES ON HAIRY SKIN [J].
GREEN, BG ;
FLAMMER, LJ .
CHEMICAL SENSES, 1988, 13 (03) :367-384
[8]   SENSORY INTERACTIONS BETWEEN CAPSAICIN AND TEMPERATURE IN THE ORAL CAVITY [J].
GREEN, BG .
CHEMICAL SENSES, 1986, 11 (03) :371-382
[9]  
HAGERMAN AE, 1981, J BIOL CHEM, V256, P4494
[10]   MULTICHANNEL TASTE SENSOR USING LIPID-MEMBRANES [J].
HAYASHI, K ;
YAMANAKA, M ;
TOKO, K ;
YAMAFUJI, K .
SENSORS AND ACTUATORS B-CHEMICAL, 1990, 2 (03) :205-213
123