Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

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 s...

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Bibliographic Details
Main Authors: Yoshikazu Kobayashi, Masaaki Habara, Hidekazu Ikezazki, Ronggang Chen, Yoshinobu Naito, Kiyoshi Toko
Format: Article
Language:English
Published: MDPI AG 2010-04-01
Series:Sensors
Subjects:
taste sensor
artificial lipid
CPA value
global selectivity
high correlation to human sensory score
Online Access:http://www.mdpi.com/1424-8220/10/4/3411/

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http://www.mdpi.com/1424-8220/10/4/3411/

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