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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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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 15, Number 3 (2003)
Copyright(C) MYU K.K.
Copyright(C) MYU K.K.
|
pp. 155-163
S&M517 Research Paper in Biosensors and Related Areas Published: 2003 Study of Saltiness Using Taste Sensor with Different Lipid/Polymer Membranes [PDF] Ronggang Chen, Masaaki Habara and Kiyoshi Toko (Received August 22, 2002; Accepted January 9, 2003) Keywords: taste sensor, saltiness, bittern, aftertaste, principal component analysis
We evaluated the saltiness of sodium chloride with coexisting bitterns such as magnesium sulfate, magnesium chloride and calcium chloride. Model samples which consist of sodium chloride and bitterns were measured using a taste sensor with lipid/polymer membranes. Standard data of saltiness were obtained from the sensor output in order to evaluate taste quantitatively and objectively. We proposed an evaluation model of saltiness based on sensor outputs and a human sensory test. The method enabled us to evaluate the taste of salts on the market with a trace of bitterns depending not only on the concentration of Mg2+ or Ca2+, but also on their ratio.
 Cite this article Ronggang Chen, Masaaki Habara and Kiyoshi Toko, Study of Saltiness Using Taste Sensor with Different Lipid/Polymer Membranes, Sens. Mater., Vol. 15, No. 3, 2003, p. 155-163. |
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Hirotaka Takizawa, Masatoshi Minamisawa, Hirohiko Motoki, Koichiro Kuwahara, and Masaki Yamaguchi
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