Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores
Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human s...
Main Authors: | Yoshikazu Kobayashi, Masaaki Habara, Hidekazu Ikezazki, Ronggang Chen, Yoshinobu Naito, Kiyoshi Toko |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2010-04-01
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Series: | Sensors |
Subjects: | |
Online Access: | http://www.mdpi.com/1424-8220/10/4/3411/ |
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