KANSEI BIOSENSOR SYSTEM USING SPR TASTE SENSOR AND QCM ODOR SENSOR FOR QUALITY MAPPING OF JAPANESE SAKE

摘要

The responses for different types of Japanese sake are measured using a surface plasmon resonance (SPR) taste sensor and a quartz crystal microbalance (QCM) odor sensor. The SPR taste sensor responds depending on quality of taste, for example dry and sweet. The QCM odor sensor responds to the degree of alcohol. Two-dimensional mapping of outputs of these sensors (the output of the SPR taste sensor vs. the output of the QCM odor sensor) shows that discrimination of quality of Japanese sake can be possible. This result suggests that the "kansei" biosensor system, which consists of the SPR taste sensor and the QCM odor sensor is useful for quality control of Japanese sake.