Sensing Senses: Optical Biosensors to Study Gustation
The five basic taste modalities, sweet, bitter, umami, salty and sour induce changes of Ca<sup>2+</sup> levels, pH and/or membrane potential in taste cells of the tongue and/or in neurons that convey and decode gustatory signals to the brain. Optical biosensors, which can be either synth...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-03-01
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| Series: | Sensors |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1424-8220/20/7/1811 |