A method for taste fixed position with one of a molecular membrane produced taste sensor

摘要

A method of determining the taste of a sample solution by using a gustatory sensor made from a molecular membrane of an amphiphilic or bitter substance for increasing the information content of the taste. One method of the taste determination is characterized by compressing the step of immersing the gustatory sensor in a sample solution for a given time, the step of taking out the sensor from the solution after the given time, and the step of immersing the sensor in a standard solution to obtain a sensor response, and taking the response as the taste information of the sample solution. Another method of the taste determination is characterized by comprising the step of immersing the gustatory sensor in the first standard solution to obtain the first sensor response, the step of immersing the sensor taken out of the first standard solution in a sample solution for a given time, the step of taking out the sensor from the solution after the given time, the step of immersing the sensor in the second standard solution to obtain a sensor response, and the step of determining the difference between the first and the second sensor responses, and taking the difference as the taste information of the sample solution.