The tastes of different kinds of coffee were measured using a taste sensor. It was found that
the lipid membranes of the sensor can be used safely at temperatures as high as 60 C for …

We have developed a multichannel taste sensor with artifical lipid membranes and have
applied it to quantification of taste of green tea. We used multiple regression analysis and …

A recently developed multichannel taste sensor with global selectivity is being reviewed.
This sensor is composed of several kinds of lipid/polymer membranes for transforming …

A multichannel taste sensor, namely an electronic tongue, with global selectivity is
composed of several kinds of lipid/polymer membranes for transforming information about …

The taste sensor showed a similar pattern for chemical substances producing the same taste
qualities, while quite different patterns were obtained for substances with different taste …

A taste sensor with a multichannel electrode was developed by using lipid membranes as a
transducer of taste substances. The sensor can detect the taste in a similar manner to the …

Gustatory and olfactory receptors receive multiple chemical substances of different types
simultaneously, but they can barely discriminate one chemical species from others. In this …

Abstract□ A multichannel taste sensor whose transducer is composed of several kinds of
lipid/polymer membranes with different characteristics can detect taste in a manner similar to …

The taste of Japanese sake was investigated using a taste sensor with eight kinds of lipid
membranes and an enzymatic glucose sensor. The electric-potential pattern constructed of …

Taste of amino acids was studied using a multichannel taste sensor with lipid membranes as
the transducer of taste substances. The study on taste of amino acids has drawn much …