LEADER 04476nam 2200745 450 001 9910136882403321 005 20230808193028.0 010 $a1-5231-1069-4 010 $a1-118-76851-5 010 $a1-118-76850-7 035 $a(CKB)3710000000657877 035 $a(EBL)4524945 035 $a(SSID)ssj0001668971 035 $a(PQKBManifestationID)16460744 035 $a(PQKBTitleCode)TC0001668971 035 $a(PQKBWorkID)14830674 035 $a(PQKB)11453420 035 $a(PQKBManifestationID)16201339 035 $a(PQKBWorkID)14830675 035 $a(PQKB)23681631 035 $a(MiAaPQ)EBC4524945 035 $a(DLC) 2015044590 035 $a(Au-PeEL)EBL4524945 035 $a(CaPaEBR)ebr11210194 035 $a(CaONFJC)MIL921128 035 $a(OCoLC)929155320 035 $a(EXLCZ)993710000000657877 100 $a20151105d2016 uy| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aEssentials of machine olfaction and taste /$fTakamichi Nakamoto 210 1$aSolaris South Tower, Singapore :$cJohn Wiley & Sons Incorporated,$d2016. 215 $a1 online resource (343 p.) 300 $aDescription based upon print version of record. 311 $a1-118-76849-3 311 $a1-118-76848-5 320 $aIncludes bibliographical references and index. 327 $a2.3.1.2 Transduction of Odor Signals2.3.1.3 Molecular Biology of Olfaction; 2.3.2 Taste; 2.3.2.1 Anatomy of Taste; 2.3.2.2 Transduction of Taste Signals; 2.3.2.3 Molecular Biology of Taste; 2.4 Cell-Based Sensors and Receptor-Based Sensors ; 2.4.1 Tissue-Based Sensors ; 2.4.2 Cell-Based Sensors ; 2.4.3 Receptor-Based Sensors ; 2.4.3.1 Production of Odorant Receptors; 2.4.3.2 Immobilization of Odorant Receptors; 2.4.3.3 Measurement from Odorant Receptors; 2.4.4 Summary of the Biosensors; 2.5 Future Prospects; References; Chapter 3 Large-Scale Chemical Sensor Arrays for Machine Olfaction 327 $a3.1 Introduction3.2 Overview of Artificial Olfactory Systems; 3.3 Common Sensor Technologies Employed in Artificial Olfactory Systems; 3.3.1 Metal-Oxide Gas Sensors ; 3.3.2 Piezoelectric Sensors; 3.3.3 Conducting Polymer Sensors; 3.4 Typical Application of "Electronic Nose" Technologies; 3.5 A Comparison between Artificial and the Biological Olfaction Systems; 3.6 A Large-Scale Sensor Array ; 3.6.1 Conducting Polymers; 3.6.2 Sensor Interrogation Strategy; 3.6.3 Sensor Substrate; 3.7 Characterization of the Large-Scale Sensor Array 327 $a3.7.1 Pure Analyte Study: Classification and Quantification Capability3.7.2 Binary Mixture Study: Segmentation and Background Suppression Capability; 3.7.3 Polymer Classes: Testing Broad and Overlapping Sensitivity, High Level of Redundancy; 3.7.4 System Robustness and Long-Term Stability ; 3.8 Conclusions; Acknowledgment; References; Chapter 4 Taste Sensor: Electronic Tongue with Global Selectivity; 4.1 Introduction; 4.2 Electronic Tongues; 4.3 Taste Sensor; 4.3.1 Introduction; 4.3.2 Principle; 4.3.3 Response Mechanism; 4.3.4 Measurement Procedure; 4.3.5 Sensor Design Techniques 327 $a4.3.6 Basic Characteristics4.3.6.1 Threshold; 4.3.6.2 Global Selectivity; 4.3.6.3 High Correlation with Human Sensory Scores; 4.3.6.4 Definition of Taste Information; 4.3.6.5 Detection of Interactions between Taste Substances; 4.3.7 Sample Preparation; 4.3.8 Analysis; 4.4 Taste Substances Adsorbed on the Membrane; 4.5 Miniaturized Taste Sensor; 4.6 Pungent Sensor; 4.7 Application to Foods and Beverages; 4.7.1 Introduction; 4.7.2 Beer; 4.7.3 Coffee; 4.7.4 Meat; 4.7.5 Combinatorial Optimization Technique for Ingredients and Qualities Using a GA; 4.7.5.1 Introduction; 4.7.5.2 GA 327 $a4.7.5.3 Constrained Nonlinear Optimization 606 $aChemical detectors 606 $aIntelligent sensors 606 $aOlfactory sensors 606 $aSmell$xSimulation methods 606 $aTaste$xSimulation methods 615 0$aChemical detectors. 615 0$aIntelligent sensors. 615 0$aOlfactory sensors. 615 0$aSmell$xSimulation methods. 615 0$aTaste$xSimulation methods. 676 $a681/.754 686 $aTEC008000$2bisacsh 702 $aNakamoto$b Takamichi 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910136882403321 996 $aEssentials of machine olfaction and taste$91978678 997 $aUNINA