Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores
1
Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi-shi, Kanagawa 243-0032, Japan
2
Information Science and Electrical Engineering, Kyushu University, Fukuoka 819-0395, Japan
3
System Life Sciences, Kyushu University, Fukuoka 819-0395, Japan
*
Author to whom correspondence should be addressed.
Sensors 2010, 10(4), 3411-3443; https://doi.org/10.3390/s100403411
Received: 28 January 2010 / Revised: 29 March 2010 / Accepted: 30 March 2010 / Published: 8 April 2010
(This article belongs to the Special Issue Advances in Transducers)
Abstract
Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human sensory score. These sensors respond similarly to similar basic tastes, which they quantify with high correlations to sensory score. Using these unique properties, these sensors can quantify the basic tastes of saltiness, sourness, bitterness, umami, astringency and richness without multivariate analysis or artificial neural networks. This review describes all aspects of these taste sensors based on artificial lipid, ranging from the response principle and optimal design methods to applications in the food, beverage, and pharmaceutical markets. View Full-TextKeywords:
taste sensor; artificial lipid; CPA value; global selectivity; high correlation to human sensory score
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MDPI and ACS Style
Kobayashi, Y.; Habara, M.; Ikezazki, H.; Chen, R.; Naito, Y.; Toko, K. Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores. Sensors 2010, 10, 3411-3443.