JP3143172B2 - Horse mackerel measurement method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention uses a sensor capable of acting as a substitute for the taste, which is one of the five senses of human beings, and uses the difference in taste of food and drink, which has been difficult to measure by an artificial sensor. The present invention relates to a technology for enabling detection and measurement. Foods such as drinking water for food and drink, the difference in taste of alcohol, etc., because it is to provide technology to detect what should be called the difference in taste, in drinking water and alcohol production plants,
The present invention relates to a technology that enables the quality control to be performed by a mechanical device without manual operation.

[0002]

[Definition of terms] It is said that there are saltiness, sweetness, bitterness, sourness, and umami as basic components of taste, each of which has a degree of magnitude. These differences in taste that can be evaluated by human senses, or differences in saltiness (of the same type) for saltyness, can be grasped as physically measurable quantities, and differences in measurable taste or taste (Comparative or contrasting taste) is herein referred to as “adzuki”.

[0003]

2. Description of the Related Art Conventionally, as disclosed in Japanese Patent Application Laid-Open No. 62-187252, for example, the concentration of each original taste (basic taste) component, that is, the concentration of a selected taste substance in an object to be measured is determined from the output values of a plurality of taste sensors. Calculated values were measured for horse mackerel by correcting each density value to a value representing the strength of each taste corresponding to human taste. However, the taste sensor referred to in the above publication is a chemical sensor or a physical sensor that selectively detects a substance exhibiting each basic taste. Specifically, salty taste is a salt concentration meter, sourness is a hydrogen ion index meter, and sweetness is Is a saccharimeter utilizing the refractive index of the liquid to be measured. Since these sensors are selective, for example, a salt concentration meter that is trying to measure the strength of salty taste can measure the concentration of salt, but cannot measure the concentration of other substances that exhibit salty taste, and it suits human taste However, there is a limit to the correction, and it is impossible to correctly indicate the amount of sensation. Speaking of color, it is like trying to get a color result using a sensor that only detects a single color.

[0004] The same applicant has previously filed a patent application for "taste sensor and method for manufacturing the same" (Japanese Patent Application No. Hei.
190819). In the specification and drawings of this application, a lipid substance composed of a molecule having a hydrophobic part and a hydrophilic part is fixed in a polymer matrix, and the hydrophilic part of the lipid molecule is fixed on the surface thereof. It has been shown that a lipid molecular membrane having a structure in which aligns becomes a sensor for horse mackerel, that is, a taste sensor that can substitute for human taste.

[0005] Fig. 4 shows a membrane diagram of the lipidic molecular membrane in a representation method used in a method of designing a chemical substance. The globular part shown by a circle in the lipid molecule is a hydrophilic group a, that is, a hydrophilic part a, and there is a hydrocarbon chain structure b (for example, an alkyl group) whose atomic arrangement extends long from it. In each case, two chains are extended to represent one molecule in each case, and the whole constitutes a molecule group. This part of the hydrocarbon chain is the hydrophobic site b. Such a lipid molecule group 31 is partially dissolved in a matrix 33 (a surface structure, a microstructure having a planar spread) on the surface of the membrane member 32 (for example, It is accommodated at 31 ') in FIG. The manner of its containment is
The hydrophilic sites are arranged on the surface.

FIGS. 5 (a) and 5 (b) show a multi-channel taste sensor using this lipid molecular membrane. In this figure, three sensitive parts of the multi-channel array electrode are shown. In the illustrated example, a 0.5 mmφ hole was penetrated through the base material, and a silver round bar was inserted into the hole to form an electrode. The lipid molecular membrane is adhered to the substrate via the buffer layer so as to contact the electrode.

FIG. 6 shows a horse mackerel measuring system using the multi-channel taste sensor. Prepare an aqueous solution of the taste substance, use it as the solution to be measured 11, and place it in a container 12 such as a beaker.
Put in. The taste sensor array 13 formed by arranging a lipid membrane and electrodes on an acrylic plate (substrate) as described above was placed in the solution to be measured. Before use, potassium chloride 1m
The electrode potential was stabilized with a mole / l aqueous solution. In the figure, 14-
1,..., 14-8 indicate the respective lipid membranes by black dots. A reference electrode 15 is prepared as an electrode for generating a potential serving as a reference for measurement, and is placed in a solution to be measured. The taste sensor array 13 and the reference electrode 15 are installed at a predetermined distance. Since the surface of the reference electrode 15 is covered with 100 mmole / l of potassium chloride solidified with agar as the buffer layer 16, the electrode system is eventually composed of silver 2 | silver chloride 4 | lipid membrane 3 (14) |
Measured solution 12 | Buffer layer (potassium chloride 100mmole / l)
16 | silver chloride 4 | silver 2

The electrical signal from the lipid membrane becomes an eight-channel signal in the figure, and is led to buffer amplifiers 19-1,..., 19-8 by leads 17-1,. Each output of the buffer amplifier 19 is selected by an analog switch (8 channels) 20 and applied to an A / D converter 21. The electric signal from the reference electrode 15 is also applied to the A / D converter 21 via the lead wire 18, and converts the difference from the potential from the membrane into a digital signal. This digital signal is appropriately processed by the microcomputer 22 and displayed by the XY recorder 23. In this example, an eight-channel taste sensor is used, and each channel has a different response characteristic to taste, as shown in Table 6, in order to obtain as much taste information as can reproduce human taste. It is composed of a lipid molecular membrane.

[0009]

[Table 6]

[0010] The same applicants have disclosed "taste sensor and method for producing the same" (Japanese Patent Application No. 3-020450) and "sensor".
We have also filed a patent application (Japanese Patent Application No. 3-122636). In the specification and drawings of these applications, refer to the earlier application (Japanese Patent Application No. 1-190819).
No. 2) showed a molecular membrane closer to human taste organs. The above-mentioned “Taste sensor and manufacturing method thereof” (Japanese Patent Application No. 3-0204)
No. 50) showed the structure of a molecular film capable of utilizing a material called amphiphilic substance (including lipid) having a hydrophilic group and a hydrophobic group or a bitter substance such as alkaloid as a material for the molecular film. In this structure, as shown in FIG. 7, the amphipathic molecule group 36 or the bitter substance molecule group 36 is arranged on the base film 7 provided on the substrate 1 such that the hydrophilic site indicated by a circle faces outward, It constitutes a monomolecular film. The “sensor” (Japanese Patent Application No. 3-122636) shows a configuration in which a hydrophobic group or the like is directly chemically bonded to the substrate electrode, and the durability is improved.
A sensor with improved sensitivity to non-electrolytes such as sucrose was shown.

The taste sensor described in the specification of the same applicant is exactly a taste sensor, which has physicochemical properties close to the tongue which is a human taste organ, and has the same taste even when the taste substance is different. Then, a similar output can be obtained, and some output can be obtained for different tastes. Speaking of color, this is a sensor that can detect color.

[0012]

As described in the previous section,
For example, in the measurement of horse mackerel using a plurality of types of chemical sensors or physical sensors that selectively detect a taste substance as disclosed in JP-A-62-187252, no taste substance contained in the liquid to be measured remains. The detection was difficult and the horse mackerel could not be completely detected, so that no matter how much correction was made, a measurement result that matched the taste of human could not be obtained.

On the other hand, if a taste sensor capable of detecting horse mackerel is used irrespective of the type of taste substance contained in the liquid to be measured, leakage of horse mackerel detection is much less, but the output characteristics of the taste sensor are non-linear. However, the signal processing is complicated to some extent, the number of learning data becomes enormous, and the accuracy is sometimes poor.

Accordingly, the same applicant has previously filed a patent application for the “Aji measurement method” (Japanese Patent Application No. 3-87598).
issue). In the specification and the drawings of this application, a signal measurement method which is simple in signal processing, requires only a small number of learning data, and has high accuracy, while using the taste sensor, is shown. It was shown that the intensity of the basic taste was determined as a value converted into the concentration of a representative taste substance representing each substance exhibiting the basic taste.

However, the taste has a synergistic effect and a suppressing effect between the taste substances, and even if the value converted into the concentration of the representative taste substance representing the substance exhibiting each basic taste is known, the amount of sensation that a human can taste is known. However, it is very difficult to estimate the taste felt by humans by looking at the value converted into the concentration of the representative taste substance.

The present invention is a further development of the "Method of measuring horse mackerel" (Japanese Patent Application No. 3-87598) according to the application of the same applicant, whose object is to solve the above-mentioned problems and to solve the above-mentioned problems. Although it is a measurement of horse mackerel by a taste sensor using a membrane, the signal processing is simple and the number of learning data is small,
Moreover, it is an object of the present invention to provide a method for measuring horse mackerel, which can easily estimate the taste perceived by humans, and can provide a result expressed in the amount of sensation.

[0017]

[Means for Solving the Problems] The output of a taste sensor using a molecular film and the amount of human sensation with respect to the concentration of a substance exhibiting each basic taste are non-linear, so that signal processing is considered to be complicated. However, the inventors have found that within a certain limited range by sensor experiments and sensory tests, for each basic taste, the output of the taste sensor and the amount of human perception can be regarded as linear with respect to the logarithm of the concentration of the taste substance. discovered.
Based on this fact, the above-mentioned problem has been solved by the following method.

A plurality of taste sensors using a molecular film are used. First, the sensitivity of each taste sensor for each basic taste within the measurement range is determined. Next, when the concentration of the taste substance increases by a unit amount, The amount of change in unit sensation of a person for each basic taste is obtained. Further, the intensity of horse mackerel was calculated from the output of each taste sensor using the sensitivity obtained in the above. The strength of horse mackerel was determined by determining a representative taste substance for each basic taste contained in the measurement object and converting the value into the concentration of the taste substance. Using the unit sensory change amount obtained in the above, the human sensory amount was calculated from the concentration of each taste substance obtained in the above.

[0019]

In a limited range, the output of the taste sensor can be regarded as linear with respect to the logarithm of the concentration of the taste substance for each basic taste. Is measured by the taste sensor Sj, the sensitivity Wij of the taste sensor Sj with respect to the added basic taste (the concentration of the substance presenting) is determined from the output of the liquid.

Then, the reference liquid E0 is detected by the taste sensor Sj.
And the sample liquid Es is measured, and the outputs Vj0 and Vjs of the taste sensor Sj and the sensitivity Wij are substituted into the equation (1),
By solving the simultaneous equations, the concentration xi of the substance exhibiting each basic taste (
) Is obtained. Vjs−Vj0 = ΣWij · log (xi / ri) (1) (The range of Σ is from i = 1 to m) where ri is the concentration of the substance Bi exhibiting the basic taste Ai in the reference liquid E0.

Further, within the above range, since the amount of human perception of the logarithm of the concentration of each taste substance can be regarded as linear, the unit amount of the reference liquid E0 and the substance Bi exhibiting the basic taste Ai in the reference liquid E0 are increased. The amount of change Fki of the human sense of each basic taste Ak is constant regardless of the added amount and can be easily obtained.

Then, by substituting the concentration xi of the substance exhibiting each basic taste, the concentration ri, and the unit sensation change Fki obtained from the expression (1) into the expression (2), the human sensation for each basic taste is obtained. The quantity fk is determined. fk−bk = ΣFki · log (xi / ri) (2) (Σ is from i = 1 to m) where bk is the human sense of the concentration of the substance Bi having the basic taste Ai in the reference liquid E0. Quantity.

[0023]

FIG. 1 is a flow chart showing an example of the method of measuring horse mackerel according to the present invention. This figure will be explained a little. The plurality of taste sensors used for horse mackerel measurement need to have at least basic tastes of different types (having different reactions) contained in the measurement object.

The reference liquid is similar or identical to the object to be measured. The representative taste substance is a representative of a substance exhibiting each basic taste, and is for expressing the intensity of the corresponding basic taste by the concentration of the substance in the measurement object. The sensitivity measurement liquid is
A solution obtained by increasing or decreasing only the concentration of the representative taste substance of each basic taste by a known amount from the reference liquid is prepared for each basic taste. The unit sensory change amount measurement liquid is prepared for each basic taste by increasing or decreasing the concentration of the representative taste substance of each basic taste from the reference liquid by a known amount at intervals that can be identified by a human. The taste measuring liquid is prepared for each basic taste by adding a simple aqueous solution in which the concentration of the representative taste substance of each basic taste is increased or decreased by a known amount at intervals that can be identified by humans.

As an index for measuring the intensity of taste perceived by a single taste substance, there are a τ scale, a gust scale, a sweetness scale, and the like. In some of these scales, the intensity of taste perceived by a human is proportional to the logarithm of the concentration of a taste substance. Here, a τ scale based on this idea is employed. Then, one unit of taste intensity was assigned a 1.3-fold increase in the concentration of the substance Bi exhibiting each basic taste Ai.

Next, an example of the measurement of horse mackerel using the present invention will be described. (1) Preparation stage The types of molecular films of the taste sensor Sj used are shown in Table 1. The basic taste Ai was A1 = sweet, A2 = bitter, A3 = sour, A4 = salt. B1 = sucrose, B as a substance Bi exhibiting each basic taste Ai
2 = caffeine, B3 = tartaric acid, B4 = sodium chloride. The measuring system is the same as the measuring system shown in the specification and the drawings of the same applicant's patent application (Japanese Patent Application No. 1-190819) described in the section of the prior art. Is described in the column of (1). (See Fig. 6)

[0027]

[Table 1]

(2) Measurement of sensitivity Wij Object to be measured a. As a reference liquid E0, Pocari Sweat (registered trademark), which is one of sports drinks sufficiently containing four basic tastes, was used. The concentrations of these four basic tastes were estimated by sensors to be 56 mM sodium chloride, 0.8 mM caffeine, 3.2 mM tartaric acid, and 83 mM sucrose. B. The solution for measuring the sensitivity to sweetness is obtained by increasing the sucrose concentration of the reference solution E0 by 47 mM. C. The solution for measuring the sensitivity to bitterness was obtained by increasing the concentration of caffeine in the reference solution E0 by 1.3 mM. D. The solution for measuring the sensitivity to sourness is a solution obtained by increasing the concentration of tartaric acid in the reference solution E0 by 3.2 mM. E. The solution for measuring the sensitivity to saltiness is a solution obtained by increasing the concentration of sodium chloride in the reference solution E0 by 40 mM.

Measurement Procedure Since the measurement procedure requires measurement accuracy, the same applicant has previously filed an application “Aji Detection Method” (Japanese Patent Application No. 2-17 / 1990).
No. 6584). I. A taste sensor using a molecular film is immersed in a reference solution for approximately 10 hours. B. The taste sensor is taken in and out of the reference solution (for cleaning) 10 times. Washing with a reference solution (for washing) may be performed, intermittent immersion in the reference solution may be performed, or stimulation may be applied to the surface of the molecular film of the taste sensor. C. After immersion in the reference solution prepared for measurement, the potential of the taste sensor is measured 20 seconds later, and the measured value is defined as Vj0.

D. Procedure b. , C. Is repeated twice or more,
For each measurement, it is determined whether the difference between the current measured value Vj0 and the previous measured value Vj0 is equal to or less than a predetermined value, and if it is equal to or less than the predetermined value (that is, if Vj0 is stabilized), the procedure E. Proceed to. E. The taste sensor is taken out of the reference liquid (for measurement) and washed with the sample liquid to be measured (for washing). (Similar to b.
Put in and out 10 times. ) F. The taste sensor is immersed in the sample liquid to be measured (for measurement), and after 20 seconds, the potential Vjs of the taste sensor is measured. As a horse mackerel, a measured value of ΔVjs = Vjs−Vj0 is obtained.

G. Measurement procedure b. Return to step b. ,
C. , E. , F. repeat. When the process is repeated a predetermined number of times, the procedure ends. This procedure is shown in FIGS. 8 (a), (b) and FIG. When there are a plurality of sample liquids to be measured, the measurement order of the samples may be determined so that the rotation has randomness, and the average value may be obtained by repeatedly measuring.

(3) Preparation Step 2 The type of molecular film of the taste sensor Sj used is shown in Table 1. The basic taste Ai was A1 = sweet, A2 = bitter, A3 = sour, A4 = salt. B1 = sucrose, B as a substance Bi exhibiting each basic taste Ai
2 = caffeine, B3 = tartaric acid, B4 = sodium chloride.

As the taste measuring liquid, a simple aqueous solution was prepared for each basic taste in which the concentration of the representative taste substance of each basic taste was increased or decreased by a known amount at intervals that could be identified by humans. I. The measuring solution for the sweetness, the concentration of sucrose, S1 = 4
3 mM, S2 = 56 mM, S3 = 72 mM, S4 = 94 mM, S
5 = 122 mM, S6 = 159 mM, S7 = 207 mM, S8 = 268 mM
It is what it was. B. The solution for measuring bitterness is caffeine concentration, C
1 = 0.6 mM, C2 = 0.8 mM, C3 = 1.0 mM, C4 = 1.3 m
M, C5 = 1.7 mM, C6 = 2.2 mM, C7 = 2.9 mM, C8
= 3.7 mM and C9 = 4.8 mM. C. The measuring solution for sourness was prepared by measuring the concentration of tartaric acid as H1 =
1.5 mM, H2 = 1.9 mM, H3 = 2.5 mM, H4 = 3.2 mM,
H5 = 4.2 mM, H6 = 5.4 mM, H7 = 7.0 mM, H8 =
9.1 mM, H9 = 11.9 mM. D. The measuring solution for the salty taste was prepared by measuring the concentration of sodium chloride at N1 = 20 mM, N2 = 25 mM, N3 = 32 mM, N4.
= 40 mM, N5 = 50 mM, N6 = 63 mM, N7 = 79 mM
, N8 = 98 mM and N9 = 122 mM.

In the sensory test for obtaining the unit sensory change Fki, ten subjects sensitive to taste were selected as subjects. For a normal person, at least 20% of the taste for a certain taste
It is said that unless the concentration is different, the difference cannot be identified. The subjects in this experiment were those who could clearly see a 10% concentration difference for each basic taste. The liquid used for the measurement was about 25 ° C.

(4) Measurement of Unit Sensory Change Fki Measurement Object As the reference solution E0, the above Pocari Sweat (registered trademark)
Was used. It was used as a beverage that the subject could drink without a sense of incongruity, and each of the basic flavors was included and a subtle difference in taste was easy to recognize. B. The unit sensory change measurement solution was prepared by increasing the sucrose concentration of the reference solution E0 only by 47 mM (Ssmall) and 94 mM (Sbig), respectively, and by only caffeine concentration of 1.3 mM.
(Csmall), 2.6 mM (Cbig) increased, and only tartaric acid concentration of 3.2 mM (Hsmall), 9.6 mM
(Hbig) increased, and only the concentration of sodium chloride was increased by 40 mM (Nsmall) and 120 mM (Nbig), respectively.

Measurement procedure a. Measurement of sensory amount for sweetness a. First, the subject drinks the reference solution E0 and the sweetness measuring solution (S1 to S8) and compares the intensity of the sweetness of the reference solution E0 with the sweetness measuring solution (S1 to S8). We have you choose. b. Next, a liquid equivalent to the intensity of the sweetness of the liquid Small for measuring unit sensation change is compared with the sweetness measuring liquids (S1 to S8) and selected. c. Similarly, all unit sensory change measurement liquids (Sbig
, Csmall, Cbig, Hsmall, Hbig, Nsmall,
Nbig) is selected from the sweetness measuring liquids (S1 to S8).

B. Sensory measurement for bitterness a. First, the subject drinks the reference liquid E0 and the bitterness measuring liquid (C1 to C9) and compares the bitterness intensity of the reference liquid E0 with the bitterness measuring liquid (C1 to C9). We have you choose. b. Next, a liquid equivalent to the intensity of bitterness of the unit sensory change measuring liquid Ssmall is compared with the bitterness measuring liquids (C1 to C9) and selected. c. Similarly, all unit sensory change measurement liquids (Sbig
, Csmall, Cbig, Hsmall, Hbig, Nsmall,
Nbig) is selected from the bitterness measuring liquids (C1 to C9).

C. Sensory measurement for sourness a. First, the subject drinks the reference solution E0 and the sourness measuring solution (H1 to H9) and compares the strength of the sourness of the reference solution E0 with the sourness measuring solution (H1 to H9). We have you choose. b. Next, a liquid equivalent to the sourness of the unit sensory change measuring liquid Ssmall is compared with the sourness measuring liquid (H1 to H9) and selected. c. Similarly, all unit sensory change measurement liquids (Sbig
, Csmall, Cbig, Hsmall, Hbig, Nsmall,
Nbig) is selected from the acidity measuring liquids (H1 to H9).

D. Sensory measurement for salty taste a. First, the subject drinks the reference solution E0 and the saltiness scale solution (N1 to N9) and compares the saltiness of the reference solution E0 with the saltiness scale solution (N1 to N9). We have you choose. b. Next, a liquid equivalent to the strength of saltiness of the unit sensory change measuring liquid Ssmall is compared with the salty taste measuring liquids (N1 to N9) and selected. c. Similarly, all unit sensory change measurement liquids (Sbig
, Csmall, Cbig, Hsmall, Hbig, Nsmall,
Nbig) is selected from the saltiness measuring liquids (N1 to N9).

Measurement Results The measurement results are shown in FIGS. 2 (a) to 2 (d). The straight line in FIG. 2 was drawn using the least squares method. From FIG. 2 , it can be seen that the relationship between the logarithm of the concentration and the intensity of each basic taste is almost linear.
The slope of this line is the unit sensory change Fki of each basic taste Ak with respect to the concentration of each basic taste substance Bi. Table 2 shows the unit sensory change amount Fki.

[0041]

[Table 2]

Referring to Table 2, the synergistic effect and the suppressing effect are well exhibited. The sweetness is turned off by bitter substances,
This is in good agreement with the fact that bitterness is eliminated by sweet substances. On the other hand, the synergistic effect of purifying each other with sourness and salty taste also coincides.

(5) Measurement of Measurement Object Measurement Object Pocari Swet (registered trademark) was used as a reference solution E0. It was used because the subject could drink it without discomfort, and each basic taste was contained at an intermediate concentration with respect to human taste, and a slight difference in taste was easily recognized. B. The sample liquid to be measured was obtained by increasing each taste substance by the following concentration for three of the four basic tastes contained in the reference liquid E0. A total of four types of liquids can be made with a combination of three basic tastes. Sucrose: 47.0 mM Caffeine: 1.3 mM Tartaric acid: 3.2 mM Sodium chloride: 40.0 mM

Measurement procedure (2) The taste sensor Sj used in the measurement of the sensitivity Wij was immersed in the reference solution E0 for one hour before the measurement, and then the measurement was performed. Other measurement procedures are the same as (2).

The output value of each taste sensor Sj obtained by this measurement and the sensitivity Wij obtained in (2) are substituted into equation (1), and a simultaneous equation is established for each sample liquid to be measured. In this measurement, there are four basic tastes Ai (i = 1, 2, 3, 4) and the taste sensor Sj
Are set to eight types (j = 1, 2, 3, 4, 5, 6, 7, 8), the following simultaneous equations are established for each sample liquid to be measured. Here, log (xi / ri) in equation (1) is set to Xi. V1s-V10 = W11X1 + W21X2 + W31X3 + W41X4 V2s-V20 = W12X1 + W22X2 + W32X3 + W42X4 V3s-V30 = W13X1 + W23X2 + W33X3 + W43X4 V4s-V40 = W14X1 + W24X2 + W34X3 + W44X4 V5s-V50 = W15X1 + W25X2 + W35X3 + W45X4 V6s-V60 = W16X1 + W26X2 + W36X3 + W46X4 V7s- V70 = W17X1 + W27X2 + W37X3 + W47X4 V8s-V80 = W18X1 + W28X2 + W38X3 + W48X4 Xi obtained by solving the simultaneous equations by the least square method and the unit sensory change Fki obtained by (4) are substituted into the equation (2). An equation is established for each sample liquid to be measured.

In this measurement, four basic tastes Ak (k = 1, 2,
3,4), the following equation is established for each sample liquid to be measured. f1 -b1 = F11X1 + F12X2 + F13X3 + F14X4 f2 -b2 = F21X1 + F22X2 + F23X3 + F24X4 f3 -b3 = F31X1 + F32X2 + F33X3 + F34X4 + F4 -X4 Are shown in Tables 3 and 4.

[0047]

[Table 3]

[0048]

[Table 4]

In Tables 3 and 4, the symbol in the leftmost column indicates that the sample liquid to be measured has the following contents. The standard solution is Pocari Sweat, S + C + H is 47mM sucrose and 1.3m Caffeine
M and 3.2 mM tartaric acid, C + H + N is caffeine 1.3 mM, tartaric acid 3.2 mM and sodium chloride 40 mM, S + H + N is sucrose 47 mM and tartaric acid 3.2 mM and sodium chloride 40 mM, S + C + N Is sucrose 47
mM, 1.3 mM of caffeine and 40 mM of sodium chloride were respectively increased from the standard solution.

It is also assumed that there is no error in the sensor output,
The sensory amount of the mixture obtained by solving the equation for each sample liquid to be measured by substituting the concentration mixed with the reference solution into the equation (2) is shown in Table 5.

[0051]

[Table 5]

FIG. 3 shows a comparison of the amounts of sensation shown in Tables 3 to 5 with figures. As mentioned earlier, the amount of human perception is proportional to the logarithm of the concentration of a tastant. Here, one unit of the taste intensity is the concentration of the substance Bi exhibiting each of the basic tastes Ai described above.
A 1.3 fold increase was applied. The concentration of the substance Bi exhibiting each basic taste Ai in the sample is indicated by x in the figure. But,
Since taste has a synergistic and inhibitory effect, actual human tasting results deviate from this. By the way, the average is □
The width of the standard deviation at this time is indicated by a line.

From the unit sensory change amount Fki, the estimated value of sensory amount obtained by substituting the concentration of each sample solution into equation (2) becomes ●, which is in good agreement with the tasting result □. It clearly shows that linear approximation can be achieved by limiting the range of the amount of sensation. Actually, when the sample is measured with the sensor, the concentration is estimated, and the sensory amount is estimated using the Fki, the result becomes ☆, which is in good agreement with the tasting result □.

The taste sensor used this time is inferior in sensitivity to sweetness and bitterness to salty and sour tastes, and errors in sweetness and bitterness occur in the concentration estimation. Has become. However, the reproducibility of saltiness and sourness is very good as compared with the variation among people. Bitter and sweet, on a par with humans. If the above-mentioned chemically modified sensor is used, sensitivity to bitterness and sweetness is good, and this point is considered to be remarkably improved. Further, the more accurately the Fki is measured, the higher the performance of the sensor becomes.

[0055]

According to the present invention, the signal processing is simple while the azimuth is measured by a taste sensor using a molecular film having physicochemical characteristics close to the tongue which is a human taste organ.
A learning method of azimuth with a small amount of learning data and a high degree of accuracy that can be accurately expressed with a sensation amount that can easily estimate the taste felt by humans can be obtained.

This method is subject to the condition that the range that can be measured is limited. However, for example, the control of horse mackerel for foods and the like often has a limited range of horse mackerel, so the above condition does not hinder any problem. Using this method, there are differences among individuals at present, and it is susceptible to internal and external factors, and it depends on the human tongue that has limitations in terms of quantity and time. The measurement can be performed easily and accurately, and the strength of horse mackerel can be expressed by objective numerical values. Moreover,
The numerical value is a sensation amount such that the taste felt by humans can be easily estimated.

Taste has a synergistic effect and a suppressing effect between taste substances. Even if the concentration of each substance exhibiting a basic taste is known, it does not mean that the amount of sensation experienced by humans is known. It was very difficult to guess,
According to this method, since the taste sensed by humans can be correctly expressed with a sensation amount that can be easily estimated, it is easy to understand subtle differences in horse mackerel, and this is useful for horse mackerel management and the like.

[Brief description of the drawings]

FIG. 1 is a flowchart showing one example of a method for measuring horse mackerel according to the present invention.

FIG. 2 is a diagram showing a unit sensory change amount for four basic tastes obtained by a sensory test, and (a) is a diagram showing a unit sensory change amount for salty taste (sodium chloride). (b) is a diagram showing a unit sensory change amount for sweetness (sucrose). (c) is a diagram showing a unit sensory change amount with respect to sourness (hydrochloric acid). (d) is a diagram showing a unit sensory change amount with respect to bitterness (caffeine).

FIG. 3 is a diagram comparing a sensory amount measured by the measurement method of the present invention, a sensory amount by a sensory test, and a sensory amount estimated from a known concentration with respect to four basic tastes, wherein (a) shows sweetness (sucrose); FIG. (b) is a diagram showing the amount of sensation for bitterness (caffeine). (c) is a diagram showing a sensory amount for sourness (hydrochloric acid). (d) is a diagram showing the amount of sensation for salty taste (sodium chloride).

FIG. 4 is a schematic diagram showing a lipid membrane in an expression method used in a method of designing a chemical substance.

FIG. 5 is a schematic diagram of a taste sensor, (a) is a front view,
(b) is a sectional view.

FIG. 6 is a view showing a measurement system of horse mackerel.

FIG. 7 is a schematic diagram showing a monomolecular film by an expression method used in a method of designing a chemical substance.

FIG. 8 is a flowchart showing an example of a measurement procedure used in the present invention, wherein (a) is a flowchart of the measurement procedure, and (b) is commonly used in steps 2, 4, and 5 of the measurement procedure of (a). 4 is a flowchart showing a measurement procedure performed.

FIG. 9 is a diagram schematically showing a measurement procedure used in the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Base material (substrate) 2 Electrode 3 Lipid film 4 Buffer layer 5 Lead wire 7 Base film 11 Solution to be measured 12 Container 13 Taste sensor array 14 Each lipid film (indicated by a black dot) 15 Reference electrode 16 Buffer layer 17 Lead wire 18 Lead wire 19 Buffer amplifier 20 Analog switch 21 A / D converter 22 Microcomputer 23 XY recorder 24 Ground potential 31 Lipid molecule group 31 'Lipid molecule group 32 Membrane member 33 Matrix 36 Amphiphilic molecule group or bitter substance 37 molecules of amphipathic or bitter substances

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Kaoru Yamafuji 1-6-21 Kusakae, Chuo-ku, Fukuoka City, Fukuoka Prefecture (72) Inventor Kiyoshi Toko 2-83-2-2, Miwadai, Higashi-ku, Fukuoka City, Fukuoka Prefecture (72) Inventor Kenji Hayashi 2-14-18-407 Takatori, Sawara-ku, Fukuoka City, Fukuoka Prefecture (72) Inventor Hidekazu Ikezaki 5-27, Minamiazabu, Minato-ku, Tokyo Anritsu Corporation (72) Inventor Rieko Higashikubo 5-10-27 Minami-Azabu, Minato-ku, Tokyo Anritsu Corporation (72) Inventor Katsushi Sato 5--10-27 Minami-Azabu, Minato-ku, Tokyo Examiner at Anritsu Corporation Jun Koriyama (56) References JP-A-62-187252 (JP, A) Satoru Iiyama, et al., Membrane (MEMBRAN E), 12 (4) 231-273 (1987) (58) Fields investigated (Int. Cl. ⁷ , DB name) G01N 27 / 416

Claims (1)

(57) [Claims] 1. A plurality of taste sensors Sj (j
= 1, 2 ... n) using, in a range of desired azide containing horse mackerel measurement object has, and each basic taste Ai of the measurement object has (i = 1,2 ... m) Of the substance Bi
Within the scope of horse mackerel the output of said taste sensor Sj against the concentration of the logarithm can be regarded as linear, the method of measuring azide measuring azide, of each of said taste sensor Sj for each basic taste Ai in the range of the azide Determining the sensitivity Wij; and determining each basic taste A when the concentration of the substance Bi exhibiting each basic taste Ai in the range of the horse mackerel increases by a unit amount.
k (k = 1, 2,..., m) to obtain a human unit sensory change Fki; measuring the object to be measured by the taste sensor Sj; and calculating by using the sensitivity Wij to calculate each of the basic tastes Ai. Calculating the strength as a value converted to the concentration xi of the substance Bi, and performing an operation using the unit sensory change amount Fki;
Determining the density xi as a value converted into a human perception of each of the basic tastes Ak.