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Paper Abstract and Keywords
Presentation 2007-09-21 15:50
Detection of Suppression of Picric acid-Bitterness by Food Constituents Investigated with Taste Sensor
Satoru Iiyama, Shu Ezaki (Kinki Univ.), Kiyoshi Toko (Kyushu Univ.) ED2007-154 OME2007-41
Abstract (in Japanese) (See Japanese page) 
(in English) Up to now, investigations on the inhibition of bitter taste have been made on quinine which has a positive charge. In this study, effect of food constituents on picric acid which has a negative charge was examined with taste sensor. As a result, response of the sensor to picric acid was diminished by sodium salts of organic acid and fatty acid. The decrease of the potential change of response implies depression in the intensity of bitterness. As the hydrophobicity of fatty acids increased, the suppression of bitterness was also increased.
Keyword (in Japanese) (See Japanese page) 
(in English) Taste sensor / Membrane potential / Picric acid / Suppression of bitterness / Salts of organic acid / Salts of fatty acid / /  
Reference Info. IEICE Tech. Rep., vol. 107, no. 227, ED2007-154, pp. 53-57, Sept. 2007.
Paper # ED2007-154 
Date of Issue 2007-09-14 (ED, OME) 
ISSN Print edition: ISSN 0913-5685    Online edition: ISSN 2432-6380
Copyright
and
reproduction		 All rights are reserved and no part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher. Notwithstanding, instructors are permitted to photocopy isolated articles for noncommercial classroom use without fee. (License No.: 10GA0019/12GB0052/13GB0056/17GB0034/18GB0034)
Download PDF ED2007-154 OME2007-41

Conference Information
Committee ED OME  
Conference Date 2007-09-21 - 2007-09-21 
Place (in Japanese) (See Japanese page) 
Place (in English) Kyushu Institute of Technology 
Topics (in Japanese) (See Japanese page) 
Topics (in English)  
Paper Information
Registration To ED 
Conference Code 2007-09-ED-OME 
Language Japanese 
Title (in Japanese) (See Japanese page) 
Sub Title (in Japanese) (See Japanese page) 
Title (in English) Detection of Suppression of Picric acid-Bitterness by Food Constituents Investigated with Taste Sensor 
Sub Title (in English)  
Keyword(1) Taste sensor  
Keyword(2) Membrane potential  
Keyword(3) Picric acid  
Keyword(4) Suppression of bitterness  
Keyword(5) Salts of organic acid  
Keyword(6) Salts of fatty acid  
Keyword(7)  
Keyword(8)  
1st Author's Name Satoru Iiyama  
1st Author's Affiliation Kinki University (Kinki Univ.)
2nd Author's Name Shu Ezaki  
2nd Author's Affiliation Kinki University (Kinki Univ.)
3rd Author's Name Kiyoshi Toko  
3rd Author's Affiliation Kyushu University (Kyushu Univ.)
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Speaker Author-1 
Date Time 2007-09-21 15:50:00 
Presentation Time 25 minutes 
Registration for ED 
Paper # ED2007-154, OME2007-41 
Volume (vol) vol.107 
Number (no) no.227(ED), no.228(OME) 
Page pp.53-57 
#Pages 5 
Date of Issue 2007-09-14 (ED, OME) 

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