Measurement of hydrophobicity of amino acids using a multichannel taste sensor

被引：0
|
作者：
Toko, K [1 ]
Fukusaka, T [1 ]
机构：
[1] KYUSHU UNIV 36, FAC ENGN, DEPT ELECT, FUKUOKA 812, JAPAN
来源：
SENSORS AND MATERIALS | 1997年 / 9卷 / 03期
关键词：
amino acids; hydrophobicity; bitter; taste sensor; lipid/polymer membranes;
D O I：
暂无
中图分类号：
TH7 [仪器、仪表];
学科分类号：
0804 ; 080401 ; 081102 ;
摘要：
A multichannel taste sensor with lipid/polymer membranes was used to study the hydrophobicity of amino acids, which exhibit complex taste compositions, e.g., bitterness and sweetness. A strong correlation was found between sensor output and hydrophobicity. This implies that the taste sensor can quantify the hydrophobicity of chemical substances, which partly determines the taste.
引用
收藏
页码：171 / 176
页数：6
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