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Print: ISSN 0914-4935
Online: ISSN 2435-0869
Sensors and Materials
is an international peer-reviewed open access journal to provide a forum for researchers working in multidisciplinary fields of sensing technology.
Online: ISSN 2435-0869
Sensors and Materials
is an international peer-reviewed open access journal to provide a forum for researchers working in multidisciplinary fields of sensing technology.
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Sensors and Materials
is covered by Science Citation Index Expanded (Clarivate Analytics), Scopus (Elsevier), and other databases.
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English 日本語
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MYU K.K.
Sensors and Materials
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is covered by Science Citation Index Expanded (Clarivate Analytics), Scopus (Elsevier), and other databases.
Instructions to authors
English 日本語
Instructions for manuscript preparation
English 日本語
Template
English
Publisher
MYU K.K.
Sensors and Materials
1-23-3-303 Sendagi,
Bunkyo-ku, Tokyo 113-0022, Japan
Tel: 81-3-3827-8549
Fax: 81-3-3827-8547
MYU Research, a scientific publisher, seeks a native English-speaking proofreader with a scientific background. B.Sc. or higher degree is desirable. In-office position; work hours negotiable. Call 03-3827-8549 for further information.
MYU Research
(proofreading and recording)
MYU K.K.
(translation service)
The Art of Writing Scientific Papers
(How to write scientific papers)
(Japanese Only)
Sensors and Materials, Volume 14, Number 1 (2002)
Copyright(C) MYU K.K.
Copyright(C) MYU K.K.
|
pp. 1-10
S&M465 Research Paper in Biosensors and Related Areas Published: 2002 A Novel Chemosensor System Using Surface Plasmon Resonance Taste Sensor and Metal Oxide Odor Sensor for Quality Control of Vinegar [PDF] Hidehito Nanto, Yuuki Hamaguchi, Mituhiro Komura, Yasunori Takayama, Takeshi Kobayashi, Yuuji Sekikawa, Tomoki Miyatake, Eiji Kusano, Takashi Oyabu and Akira Kinbara Keywords: chemosensors, surface plasmon resonance, metal oxide semiconductors, taste sensor, odor sensor, vinegar, quality control, kansei biosensors
A taste sensor based on surface plasmon resonance (SPR) with four channels is studied for quality control of the fermentation process of vinegar. Each channel of the SPR taste sensor responds to the change in quality of the vinegar which has been fermented for 1 day, 7 days and 14 days. The responses of each channel of the SPR taste sensor clearly change with the number of fermentation days, indicating that the SPR taste sensor will be useful for quality control in the preparation of vinegar. The SPR taste sensor also responds to different types of vinegar such as kome-su, junkome-su and gousei-su. It is also found that the commercially available odor sensor using a metal oxide semiconductor responds to the change in the odor intensity of the vinegar which is estimated using the human nose. These results suggest that a sensor system using an SPR taste sensor and a metal oxide odor sensor will be useful for identification of the types of vinegar.
 Cite this article Hidehito Nanto, Yuuki Hamaguchi, Mituhiro Komura, Yasunori Takayama, Takeshi Kobayashi, Yuuji Sekikawa, Tomoki Miyatake, Eiji Kusano, Takashi Oyabu and Akira Kinbara, A Novel Chemosensor System Using Surface Plasmon Resonance Taste Sensor and Metal Oxide Odor Sensor for Quality Control of Vinegar, Sens. Mater., Vol. 14, No. 1, 2002, p. 1-10. |
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