Quantification of bitterness of coffee by taste sensor using lipid polymer membranes

Xiao Wu; Kazunari Miyake; Yusuke Tahara; Hirofumi Fujimoto; Kazuya Iwai; Yusaku Narita; Taku Hanzawa; Tsukasa Kobayashi; Misako Kakiuchi; Shingo Ariki; Taiji Fukunaga; Hidekazu Ikezaki; Kiyoshi Toko

Presentation information

Oral presentation

12 Organic Molecules and Bioelectronics » 12.6 Nanobiotechnology

[9p-W242-1~14] 12.6 Nanobiotechnology

Sat. Mar 9, 2019 1:45 PM - 5:45 PM W242 (W242)

Shinya Kumagai(Meijo Univ.), Koji Sumitomo(Univ. of Hyogo), Takahito Ohshiro(Osaka Univ.)

5:15 PM - 5:30 PM

[9p-W242-13] Quantification of bitterness of coffee by taste sensor using lipid polymer membranes

〇Xiao Wu¹, Kazunari Miyake², Yusuke Tahara¹, Hirofumi Fujimoto³, Kazuya Iwai³, Yusaku Narita³, Taku Hanzawa³, Tsukasa Kobayashi³, Misako Kakiuchi³, Shingo Ariki³, Taiji Fukunaga³, Hidekazu Ikezaki⁴, Kiyoshi Toko^1,5 (1.R&D 5-SENSE DEV., Kyushu Univ., 2.ISEE, Kyushu Univ., 3.UCC Ueshima Coffee Co.,Ltd., 4.Intelligent Sensor Technology, Inc., 5.IAS, Kyushu Univ.)

Keywords:taste sensor, coffee, lipid membrane