- Volume 14 Issue 4
As a device for taste sensation, an 8-channel taste evaluation system was prepared and applied for discriminant analysis of marketed liquor. The biomimetic polymer membranes for the system were prepared through a casting procedure by employing polyvinyl chloride, bis (2-ethylhexyl)sebacate as plasticizer and electroactive materials such as valinomycin in the ratio of 33:66:1, and were separately attached over the sensitive area of ion-selective electrodes to construct the corresponding taste sensor array. The sensor array in conjunction with a double junction reference electrode was connected to a high-input impedance amplifier and the amplified sensor signals were interfaced to a personal computer via an A/D converter. When the signal data from the sensor array for 3 groups of marketed liquor like Maesilju, Soju and beer were analyzed by principal component analysis after normalization, it was observed that the 1st, 2nd and 3rd principal component were responsible for most of the total data variance, and the analyzed liquor samples were discriminated well in 2 dimensional principal component planes composed of the 1st-2nd and the 1st-3rd principal component.
- Biosens. Bioelectron. v.13 Electronic tongue Toko, K.
- Sens. Mater. v.4 Highly sensitive detection of taste substances using monolayer lipid membrane Iiyama, S.;Miyazaki, Y.;Hayashi, K.;Toko, K.;Yamafuji, K.;Ikezaki, H.;Sato, K.
- Sens. Mater. v.1 Sensing of umami taste and synergistic effects with synthetic lipid membranes Hayashi, K.;Matsuki, Y.;Toko, K.;Murata, T.;Yamafuji, K.E.;Yamafuji, K.A.
- Sens. Actuat. B: Chemical v.2 Multichannel taste sensor using lipid membranes Hayashi, K.;Yamanaka, M.;Toko, K.;Yamafuji, K.
- Biosens. Bioelectron. v.9 Multichannel taste sensor using electric potential changes in lipid membranes Toko, K.;Matsuno, T.;Yamafuji, K.;Hayashi, K.;Ikezaki, H.;Sato, K.;Toukubo, R.;Kawarai, S.
- Comp. Biochem. Physiol. A v.85 Tranduction mechanism in chemoreception Kurihara, K.;Yoshi, K.;Kashiwayanagi, M.
- Biosens. Bioelectron. v.20 Application of a taste evaluation system to the monitoring of Kimchi fermentation Kim, N.;Park, K.R.;Park, I.S.;Cho, Y.J.;Bae, Y.M.
- Food Sci. Biotechnol. v.14 Prediction of the freshness for soybean curd by the electronic nose in the fluctuating temperature condition Youn, A.R.;Noh, B.S.
- Food Sci. Biotechnol. v.11 Prediction of shelf life for soybean curd by the electronic nose and artificial neural network system Park, E.Y.;Noh, B.S.;Ko, S.H.
- Sens. Mater. v.7 Analysis of sake taste using multielectrode taste sensor Arikawa, Y.;Toko, K.;Ikezaki, H.;Shinha, Y.;Ito, T.;Oguri, I.;Baba, S.
- Sens. Mater. v.8 Quantification of taste of coffee using sensor with global selectivity Fukunaga, T.;Toko, K.;Mori, S.;Nakabayashi, Y.;Kanda, M.
- Sens. Mater. v.7 Quantitative sensing of mineral water with multichannel taste sensor Iiyama, S.;Yahiro, M.;Toko, K.
- J. Korean Soc. Appl. Biol. Chem. v.47 Discriminant analysis of marketed beverages using multi-channel taste evaluation system Park, K.R.;Bae, Y.M.;Park, I.S.;Cho, Y.J.;Kim, N.
- Sens. Actuat. B: Chemical v.37 Monitoring of fermentation process of miso (soybean paste) using multi-channel taste sensor Imamura, T.;Toko, K.;Yanagisawa, S.;Kume, T.
- J. Kor. Soc. Agric. Machin. v.27 Taste response of electrodes coated with polymeric lipid membrane Cho, Y.J.;Park, I.S.;Kim, N.