使用液膜对味觉质量进行可能性预测。

Possible prediction of taste quality using a liquid membrane.

作者信息

Shaw P, Coddington J M

机构信息

Department of Chemistry, University of Auckland, New Zealand.

出版信息

Biophys Chem. 1995 Aug;55(3):209-13. doi: 10.1016/0301-4622(94)00158-g.

DOI:10.1016/0301-4622(94)00158-g

PMID:7626741

Abstract

Oscillations of electric potential across a liquid membrane consisting of picric acid in nitrobenzene between two aqueous layers were studied. When fully described the oscillations were found to be characteristic of the structural class of a tastant present in the RHS of the liquid membrane. Smaller variations were observed in the pattern of oscillations and were apparently related to variations in the taste qualities within that class.

摘要

研究了由硝基苯中的苦味酸组成的液膜在两个水层之间的电势振荡。当对振荡进行充分描述时，发现其为液膜右侧存在的呈味物质结构类别的特征。在振荡模式中观察到较小的变化，这些变化显然与该类别内味觉品质的变化有关。