Detecton of Mutual Interaction between Taste Substances by Impedance Measurements of Lipid/Polymer Membranes

摘要

Response difference between the membrane potential and the membrane impedance of lipid /polymer membranes to aqueous solutions of mixed taste substances were investigated. Thin membranes formed by dip-coating were used to measure the impedance, whereas thick films formed by the same process in a multichannel taste sensor were used to measure the electric potential. The changes in membrane impedance were significantly accelerated by the combination of two umami substances in a manner similar to the synergistic effect in the human sensation, whereas such acceleration did not occur in the changes in potential.