Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores

Sensors

Volumn 10, Issue 4, 2010, Pages 3411-3443

  Kobayashi, Yoshikazu ^a,b   Habara, Masaaki ^b   Ikezazki, Hidekazu ^a   Chen, Ronggang ^a   Naito, Yoshinobu ^a   Toko, Kiyoshi ^b  

^a Intelligent Sensor Technology   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

Artificial lipid; CPA value; Global selectivity; High correlation to human sensory score; Taste sensor

Indexed keywords

CPA VALUE; HUMAN SENSORY; MULTI VARIATE ANALYSIS; OPTIMAL DESIGN METHODS; PHARMACEUTICAL MARKET; PHARMACEUTICAL PRODUCTS; SENSORY SCORES; TASTE SENSOR;

BEVERAGES; LIPIDS; NEURAL NETWORKS;

SENSORS;

ARTIFICIAL NEURAL NETWORK; BEVERAGE; FAT SUBSTITUTE; GENETIC PROCEDURES; HUMAN; METHODOLOGY; MULTIVARIATE ANALYSIS; PHYSIOLOGY; REVIEW; TASTE;

BEVERAGES; BIOSENSING TECHNIQUES; FAT SUBSTITUTES; HUMANS; MULTIVARIATE ANALYSIS; NEURAL NETWORKS (COMPUTER); TASTE;

EID: 77951713273     PISSN: 14248220     EISSN: None     Source Type: Journal    
DOI: 10.3390/s100403411     Document Type: Review

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