Development of technology for separating and identifying bitter substances

A multichannel taste sensor is developed by imitating the mechanism in gustatory systems. Various foods have been measured using a taste sensor, and identification and quantification of a taste have become possible. However, there is no method for detecting and separating bitter substances in a solution. Development of such a method might contribute greatly to the understanding of foods, chemicals and medicines. The purpose of this study is to examine a method for detecting and separating bitter substances using a taste sensor and high-performance liquid chromatography (HPLC) and to develop the equipment.