Pattern recognition and characteristics of basic taste substances using the evanescent wave in multichannel optical fiber sensor

소산파를 이용한 다채널 광섬유형 미각센서의 제작 및 기본 맛에 대한 패턴분석

  • Lee, Su-Mi (Dept. of Sensor Engineering, Kyungpook National University) ;
  • Kang, Shin-Won (School of Electronic and Electrical Eng., Kyungpook National University)
  • 이수미 (경북대학교 센서공학과) ;
  • 강신원 (경북대학교 전자전기공학부)
  • Published : 2000.09.30


In this study, a multichannel taste sensor using the evanescent field absorption in fiber optic was developed, and evaluated its characteristics for several basic taste substances. This sensor is based on the change of evanescent field absorption at the surface of optical fiber core layer. The sensor device was made of a plastic-clad-silica fiber (3M Co., FP-400-UHT, core diameter $400\;{\mu}m$) and a middle portion of cladding layer was removed and the surface of stripped fiber core was dip-coated with a sensing membrane. And then, it was determined the difference of evanescent field absorption into the sensing membrane, according to various taste substances and its concentrations variance. The sensing membranes were prepared with six kinds of dyes, were known as potential sensitive dye together with silicone polymer the same refractive index of cladding. Each output patterns were obtained from the sensor devices could be distinguished not only five kinds of basic taste substances such as sweetness, saltiness, sourness, bitterness and umami, but also various mixed taste substances.