Increase in Information by Improvement of Measuring Method in a Multichannel Taste Sensor

IEEJ Transactions on Sensors and Micromachines

Volumn 118, Issue 11, 1998, Pages 506-512

  Ikezaki, Hidekazu ^a   Taniguchi, Akira ^a   Toko, Kiyoshi ^b  

^a ANRITSU CORPORATION   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

CPA

Indexed keywords

EID: 4644227939     PISSN: 13418939     EISSN: 13475525     Source Type: Journal    
DOI: 10.1541/ieejsmas.118.506     Document Type: Article

References (6)

1. K. Toko: “Taste sensor with global selectivity”, Materials Sci. Eng., C4, 69-82 (1996).
2. K. Hayashi, M. Yamanaka, K. Toko, K. Yamafuji: “Multichannel taste sensor using lipid membranes”, Sens. Actuators, B2, 205-215 (1990).
3. Y. Arikawa, K. Toko, H. Ikezaki, Y. Shinha, T. lto, I. Oguri, S. Baba: “Analysis of sake mash using multielectrode taste sensor”, Sens. Materials, 7, 261-270 (1995).
4. T. Imamura, K. Toko, S. Yanagisawa, T. Kume: “Monitoring of fermentation process of miso (soybean paste) using multichannel taste sensor”, Sens. Actuators, B37, 179-185 (1996).
5. K. Toko, T. Iyota, Y. Mizota, T. Matsuno, T. Yoshioka, T. Doi, S. Iiyama, T. Kato, K. Yamafuji, R. Watanabe: “Heat effect on the taste of milk studied using a taste sensor”, Jpn. J. Appl. Phys., 34, 6287-6291 (1995).
6. American Society of Brewing Chemists: “Methods of analysis of the ASBC”, 7th revised ed., Method Beer-23A., The Society, St Paul, MN, USA.