Research and development of taste sensors as a novel analytical tool

Author:

TOKO Kiyoshi1ORCID

Affiliation:

1. Institute for Advanced Study/Research and Development Center for Five-Sense Devices, Kyushu University

Publisher

Japan Academy

Subject

General Physics and Astronomy,General Agricultural and Biological Sciences,General Medicine

Reference97 articles.

1. 1) Beidler, L.M. (1971) Part 2; Taste. In Handbook of Sensory Physiology. Vol. 4: Chemical Senses (ed. Beidler, L.M.). Springer-Verlag, Berlin, pp. 200–220.

2. 2) Pfaffmann, C. (1959) The sense of taste. In Handbook of Physiology. Section 1: Neurophysiology (eds. Williams, J. Field. and Baltimore, W.). American Physiological Soc., Rockville, Vol. 1, pp. 507–533.

3. 3) Indow, T. (1966) A general equi-distance scale of the four qualities of taste. Jpn. Psychol. Res. 8, 136–150.

4. 4) Herrmann, K. (1972) Taste of food especially more bitter or sweeter, and its relationship to the chemical structure of taste giving substances. Ernahr.-Umsch. 19, 251–256.

5. 5) Yamaguchi, S. (1987) Fundamental properties of umami in human taste sensation. In Umami: A Basic Taste (eds. Kawamura, Y. and Kare, M.R.). Marcel Dekker, Inc., New York and Basel, pp. 41–73.

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