Taste sensing method for discriminating in detail taste of substances with high reproducibility by using artificial lipid membranes.

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 - V0 of the sample is calculated from the measured value V0 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.