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This book is the first to comprehensively treat sensors for gustatory and olfactory senses. It will be highly useful to students and researchers in a wide variety of scientific fields and also to those in the fields of foods, perfumes, medicines and robotics as the sensor applications.
Kiyoshi Toko
Part 1: Taste Sensor Basic Principles of Taste Sensor: Advanced Taste Sensors Based on Artificial Lipid Membrane. Taste Sensor for Sweetness. Application to Foods: Techniques for Objective Evaluation of Tea Tastes. Characterization of Tea Taste in Terms of Degree of Fermentation. Application of Taste Sensor to Blending of Coffee. Meat. Application of Multichannel Taste Sensor (MCTS) for Winemaking. Investigation into the Kokumi Taste of Soup Stock Materials. Rice Quality Evaluation Using a Taste Sensing System. Application to Medicines: Quantitative Evaluation of Bitterness of Medicines. Development and Characterization of Medicines for Children. Herbal Medicines. Quality Engineering Approach to Bitterness-Masked Formulations and Establishment of Bitterness Masking Evaluation System Using Taste Sensing System. Part 2: Electronic NosesOutline of Electronic Nose. Odor Recorder and Olfactory Display. Odor Sensors Based on Molecular Wire and Nanofibers. Odor Continuous Measurement Using Electronic Nose. Sensors for Monitoring Harmful Gases and Organic Floating Particles. Part 3: Application to Safety and Other Related TopicsElectronic Dog Nose Using Surface Plasmon Resonance Method. Localized Surface Plasmon Resonance-Based Biosensor for Label-Free Detection of Biomolecular Interactions. Fire Detection Using Gas Sensors. Evaluation of Water Quality Using Taste Sensor. Portable Taste Sensor. Molecular Recognition Chemical Sensor: Nano-Assembled Thin Film Based Gas Detection. Droplet-Based Biochemical Reaction on Lab-on-a-chip. Image Sensor for Biological Application. Electrochemical Microdevices. Evaluating the Psychobiologic Effects of Air Conditioner through Biomarkers. Database of Taste and Marketing.
