RESPONSES OF LIPID-MEMBRANES OF TASTE SENSOR TO ASTRINGENT AND PUNGENT SUBSTANCES

Astringent substances and pungent substances were studied using a mult ichannel taste sensor with lipid membranes. The electric-potential pat tern constructed of eight outputs from the membranes has information o f taste quality and intensity. Pungent substances, such as capsaicin, piperine and allyl isothiocyanate, had no effect on the membrane poten tials of the lipid membranes. On the other hand, astringent substances such as tannic acid, catechin, gallic acid and chlorogenic acid chang ed the potentials remarkably. A principal component analysis of the pa tterns in electric potential changes caused by the taste substances re vealed the astringency is located between bitterness and sourness.