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Chemical Senses 19: 87-96,
© 1994

research-article

Responses of lipid membranes of taste sensor to astringent and pungent substances

Satoru Iiyama, Kiyoshi Toko1,2, Tetsuya Matsuno1 and Kaoru Yamafuji1

Department of Industrial Chemistry, Faculty of Engineering, Kinki University in Kyushu Iizuka 820 1Department of Electronics, Faculty of Engineering, Kyushu University 36 Fukuoka 812, Japan

2To whom all correspondence should be addressed

Astringent substances and pungent substances were studied using a multichannel taste sensor with lipid membranes. The electric-potential pattern constructed of eight outputs from the membranes has information of taste quality and intensity. Pungent substances, such as capsaicin, pipeline and allyl isothiocyanate, had no effect on the membrane potentials of the lipid membranes. On the other hand, astringent substances such as tannic acid, catechin, gallic acid and chlorogenic acid changed the potentials remarkably. A principal component analysis of the patterns in electric potential changes caused by tbe taste substances revealed the astringency is located between bitterness and sourness.


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M. E. Otero-Losada
A Kinetic Study on Benzoic Acid Pungency and Sensory Attributes of Benzoic Acid
Chem Senses, June 1, 1999; 24(3): 245 - 253.
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