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Taste sensing method for discriminating in detail taste of substances with high reproducibility by using artificial lipid membranes
Taste sensing method for discriminating in detail taste of substances with high reproducibility by using artificial lipid membranes
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机译:味道感测方法,通过使用人造脂质膜来细微区分具有高再现性的物质的味道
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摘要
A method for separately detecting tastes of a plurality of similar samples by using a taste sensor employing a lipid membrane includes first, second, third, and fourth steps. In the first step, a reference solution having a taste identical or similar to one of the plurality of samples is prepared. In the second step, the reference solution is measured by using the taste sensor. In the third step, one of the plurality of samples is measured by using the taste sensor. In the fourth step, a relative value Vi - VO of the sample is calculated from the measured value VO of the reference solution and the measured value Vi of the sample. The second to fourth steps are repeatedly performed for each of the plurality of samples.
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