JPH07198707A - Method and device for compensating temperature - Google Patents

Abstract

PURPOSE:To provide a temperature compensating technique by which flavor measuring data obtained at different temperatures can be compared with each other. CONSTITUTION:The temperature coefficient S (Cr) of the output value of a flavor sensor is found by measuring a standard solution (A-solution) at temperatures To and Tr and a sample solution (B-solution) against which the flavor sensor outputs different values from those outputted by the sensor against the standard solution is measured at the temperatures To and Tr. Then the normalized value (a) of the difference between the temperature coefficients of the standard solution and sample solution is found and the temperatures of other solutions (C- and D-solutions) are compensated by using the temperature coefficient C (Cr) and normalized value (a).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a measuring technique for detecting and measuring the difference in taste between food and drink by using a sensor having one of the five senses of human beings. Food,
For example, the present invention provides a technique for detecting differences in taste, such as drinking water to be eaten and drink, alcoholic beverages, and so on, and a technique that can be applied to quality control in a production factory of these foods. In particular, the present invention relates to a technique of temperature compensation to be applied to a measurement value of a taste sensor using a lipid membrane, and a method for implementing the method, in relation to the technique disclosed by the applicants in the past by applying for a patent. With respect to the equipment used.

[0002]

2. Description of the Related Art It is said that there are salt, sweetness, bitterness, sourness and umami as basic elements of taste, each of which has a different level. Applicants have disclosed several patent applications that these human taste sensations can be evaluated and that these differences in taste can be physically measured. For example, in Japanese Patent Application Laid-Open No. 3-54446, "Taste sensor and method for producing the same", a molecular film of a lipid substance composed of molecules having a hydrophobic portion and a hydrophilic portion serves as a taste sensor that can replace human taste. I showed that. Since then, based on some heuristic facts, it has been disclosed by a patent application that a taste difference or a taste difference that can be physically measured as a quantity of electricity such as potential, potential difference, resistance, or current can be measured. The list is shown in Table 1. In this application, the disclosure parts of these applications are merely abstracted,
Try to avoid duplication of description.

[0003]

[Table 1]

[0004]

The applicant's disclosure up to now does not mention temperature compensation of measurement. The first object of the present invention is to perform temperature compensation of the measured value of a taste sensor using a lipid membrane (hereinafter, also simply referred to as a taste sensor) to enhance the reliability and accuracy of the measured value of taste or difference in taste. There is.

Taste sensors are as sensitive to temperature as human taste. So in quality control at food factories,
When discriminating subtle differences in taste, it is necessary to perform strict temperature control of the measurement system and measure the taste accurately to capture the essence of taste. Especially in the production and inspection lines of factories and outdoors (many places where people enjoy the taste), there is a wide range in which the temperature can change. Since it is not preferable above, a reliable method of temperature compensation is required. Apply this method,
It is an object of the present invention to provide a technique that enables use in a place having a large temperature difference and comparison of measurement data obtained at different temperatures.

Depending on the type of taste sensor, the temperature characteristic may differ depending on the sample to be measured, so a temperature compensation method that can be universally applied to a sample having an unknown temperature characteristic is required. For the type of taste sensor that detects the electric potential as a physical measurement amount, there is a point where drift can be seen significantly when the elapsed measurement time is set to hours or minutes, so this type of problem can also be addressed. It is desired to be a method.

[0007]

[Means for Solving the Problem] Generally, when considering a technique for temperature compensation, the temperature change characteristic of the physical property to be measured in the vicinity of the measured temperature is known, and in many cases, the characteristic is represented by a temperature coefficient, and the temperature difference is represented. The compensation method is adopted in which the amount of change in physical property temperature corresponding to the product of temperature coefficient and temperature coefficient is adjusted with respect to the measured value. Here, looking at the temperature coefficient that is the basis of compensation, it is the temperature differential value of the physical property that is a temperature function, that is, the value obtained by dividing the difference between the physical properties at two different temperatures by the temperature difference. That is, it is temperature compensation using a quantity having a dimension obtained by dividing the [physical quantity to be measured] by the [temperature]. On the other hand, the present invention is characterized in that the temperature compensation is performed with the difference in the temperature coefficient as the basis, in order to deal with the unique characteristics of the taste sensor using the lipid membrane.

Further, according to the present invention, the difference in temperature coefficient is not used as it is for the calculation for calculating the compensation amount, but the temperature coefficient is normalized by the physical quantity to be measured (temperature coefficient difference normalized value). The feature is that temperature compensation is performed using a quantity having a dimension of [temperature] minus one power.

[0009]

The method of temperature compensation according to the present invention will be described in detail using mathematical expressions. It has been discovered from the experiments on taste sensors using lipid membranes that the following three assumptions hold.

(1) The taste sensor uses a lipid membrane,
Since the lipids are capable of responding to various kinds of tastes, it is necessary to strictly analyze the temperature compensation of the taste sensor by matrix algebra. It should be examined. For example, since salt water (salt taste) and sucrose solution (sweet taste) have completely different kinds of taste, the temperature characteristics of the taste sensor for the two samples are different. This is something that can be experienced by humans, and it should be said that there is a difference in how to perceive saltiness and sweetness depending on temperature.

However, since most of the uses of the taste sensor are for quality control in a certain food factory, the object of measurement is a single product, for example, sake, and even if there is a slight difference in taste quality between brands, After all, it is the range of sake, and the difference in the temperature characteristics of the taste sensor due to the difference in taste quality will be put up for a while, and a simple model will be considered. (Actually, as will be described later, when looking at an experimental example of sake, it was found that this shelving was appropriate and that the difference in the temperature characteristics of the taste sensor due to the difference in taste quality was negligible.) Therefore, the following In consideration, it is assumed that the change in the temperature characteristics of the taste sensor due to the taste type or taste quality is ignored. In other words, the output f of the taste sensor depends on the concentration C of the taste substance and the temperature T [° C]. To perform temperature compensation means to perform temperature compensation on the measured values f (Cs, Ts) and f (Cr, Tr) of the sample liquid and the reference liquid respectively, and calculate (estimate) f () at the temperature To. C
s, To) and f (Cr, To), respectively.

(2) The output f (C, T) of the taste sensor is expressed by the following expression using g (T) and h (T) whose variables are functions of the temperature T. It was discovered that it is good to see. f (C, T) = g (T) × logC + h (T) (1) The meaning of the formula 1 is that if the measurement target is limited to one variety (sake), it will depend on the temperature in such a narrow range. Instead, it shows that the output of the sensor changes linearly with the value of (logC).

(3) For the sake of simplicity, it is assumed that the temperature characteristic of the taste sensor is linear with respect to the temperature T.
After understanding the technical idea of the present invention, it will be found later that this assumption is not always necessary. It means that the temperature sensitivity (temperature coefficient) S [mV / ° C] of the taste sensor does not become a function of the temperature T. Therefore, in the formula 2 obtained by differentiating the formula 1 with the temperature, S = (∂f / ∂T) = g ′ (T) × logC + h ′ (T) (2) g ′ (T) and h ′ (T) are constants.

FIG. 1 is a diagram for explaining the concept of the technical idea of the present invention, in which the horizontal axis represents the temperature (liquid temperature) [° C] of a liquid (for example, sake) having a taste to be measured, and the vertical axis represents. The output potential [mV] of the sensor is shown. The straight line A in the figure shows the temperature characteristic of the output of a certain taste sensor for the reference liquid. Each of the three points on the temperature scale is the reference temperature (the taste sensor measures the taste at this temperature).
To, the temperature Tr exhibited by the reference liquid at the time of measurement, and the temperature Ts exhibited by the sample liquid to be measured. In this invention,
First, the temperature coefficient S (Cr) of the output value of the taste sensor when the reference liquid is measured is obtained. The slope of the straight line A in FIG. 1 is S (Cr). As a result, the sample liquid temperature Tr
The amount S of the white arrow indicating the size between points PA and PO at
(Cr) (Ts-Tr) is required. Next, the sensor output versus liquid temperature characteristic of the same taste sensor is measured for another type of liquid (for example, another type of sake), and a straight line B is obtained. In the figure, the straight line B has a larger gradient than the straight line A. In other words, since the temperature coefficient is large, the value of PB (sensor output value) has a value larger than PA when viewed from the liquid temperature Ts.
How to see this difference is an important point of the present invention.

Assuming that the difference between the straight line B and the straight line A at the reference temperature To is the unit amount 1, the difference between the straight line B and the straight line A at the liquid temperature Ts (difference between PB and PA) is expressed as follows.
(PB-PA) = (PB-P1) + (P1-PA). From Equation 2, S (Cs) = g ′ (T) logCs + h ′ (T) = g ′ (T) log (Cs / Cr) + S (Cr) = {g ′ (T) / g (To)} × {F (Cs, To) −f (Cr, To)} + S (Cr) (3) Since g ′ (T) is a constant, g ′ (T) / g (To)
Also becomes a constant, and if this is put as a, (PB-P1) = a
(Ts-To), and (PB-PA) becomes 1 + a (Ts
It can be written that it is equal to -To). Here, a is a value obtained by normalizing the temperature coefficient difference, because the difference in temperature coefficient between the liquid that obtains the straight line A and the liquid that obtains the straight line B is measured on a scale of unit amount 1. You can

[0016] Regarding other sake samples U and V,
The same kind of temperature characteristic lines C and D can be obtained. In the temperature compensation of the present invention, the sensor output value U at the sample liquid temperature
From s, Vs, the sensor output value Uo, V at the reference temperature
will estimate o. The above assumptions (1), (2),
Under (3), it can be seen that the relationship between the straight lines A and B holds for the straight line C (for extrapolation) and the straight line D (for extrapolation). The following relationship is established between the temperature sensitivity S (Cr) of the sensor and the temperature sensitivity S (Cs) of the taste sensor in the sample. Δf (To) = f (Cs, To) −f (Cr, To) = [{f (Cr, Ts) −f (Cr, Tr)} − S (Cr) (Ts−Tr)] ÷ {1 + a (Ts-To)} (4)

Although it can be inferred from the above description, when obtaining the normalized value a of the difference in temperature coefficient, it is not always necessary to consider it as the relationship between the straight line A and the straight line B, and the straight line A , B, C, D at least two types of relationships should be used.
It is also possible to obtain the average value of the mutual relationships for the straight lines A, B, C and D, but it is not necessary to do so much trouble and either B, C or D can be used as a substitute for the reference liquid characteristic straight line A. Good. In the above description, an example in which the temperature change is a straight line has been described for the sake of simplicity, but it is clear that the concept of the present invention can be applied even if the temperature characteristic of the sensor output is a curve by introducing the concept of differentiation. Will.

[0018]

【Example】

[First Example] First, in order to confirm whether or not the assumptions (2) and (3) described in the section of action are correct, an experiment on basic taste was conducted. Among them, here, an example of salty taste will be described. In the experiment, the temperature coefficient (temperature sensitivity) of the sensor output was changed by changing the concentration of the KCl aqueous solution. A multi-channel taste sensor is used, and the concentration of the sample solution, which is an aqueous KCl solution, is set to 10,100,1000.
mM, and the sample temperature is approximately 10 ° C, 20 ° C,
It was set to 30 ° C. The vertical axis represents the potential of the taste sensor and the horizontal axis represents the temperature difference from the reference temperature. The results of the first to fourth channels are shown in FIGS. 2 (a), (b), and (c), and are the fifth and sixth results. The results for the channel are shown in Figure 3 (a), (b),
It is shown in (c). From this measurement result, the temperature coefficient (temperature sensitivity) for each channel versus the sensor output of the test liquid is plotted as a value at approximately 20 ° C.
(A), (b), (c) and FIGS. 5 (a), (b),
It is shown in (c). 4A corresponds to the first channel, and FIG. 5C corresponds to the sixth channel.

The results of FIGS. 2 and 3 are tabulated and shown in Table 2.
Can be expressed as Further, from the results of FIGS. 4 and 5, a value obtained by normalizing the rate of change [1 / ° C] of the temperature sensitivity (temperature coefficient) of the taste sensor due to the change in the concentration of the test liquid with the output of the taste sensor due to the difference in concentration is obtained. Table 3 is shown in the table.

[0020]

[Table 2]

[0021]

[Table 3]

As an index for evaluating a person's discriminating ability in sensory sense, there is a so-called Webber ratio. It is an index that measures how much of the first stimulus is changed to make a distinction from the first stimulus while changing the amount of the stimulus. In the world of taste, the intensity of stimulation is expressed by the concentration of the tastant. That is, two solutions (concentration C and concentration C + c) having the same taste quality but different strengths (concentrations) are compared and the difference between them is discriminated (however, it is not necessary to discriminate which one is thicker or thinner). The Webber ratio in this case is c / C × 100
%. The Webber ratio for taste is
Approximately 20% is said to be 5% for tasters (panelists) who perform quality control by identifying differences between plants and lots. Therefore, considering the industrial use of the taste sensor, it is necessary to identify the Weber ratio of 5%.

The taste sensor output is proportional to the logarithm (logC) of the concentration as in the case of humans, and when the concentration changes 10 times, the output changes by about 40 mV. Change is about 40 x log 1.05
= 0.85 mV. In order to discriminate the Weber ratio of 5%, the error due to the temperature change must be sufficiently smaller than 0.85 mV. However, looking at Table 2, there is almost the same variation per 1 ° C of temperature change of the solution. From this, it is necessary to control the temperature with an accuracy of about 0.1 ° C. However, in reality, it is very difficult and temperature compensation is absolutely necessary. Further, it can be seen from Table 2 that the temperature sensitivity greatly differs depending on the sample liquid, so that the temperature compensation only from the temperature sensitivity that does not depend on the conventional general sample liquid causes a large error and is not sufficient.

[Second Example] The development of the example for explaining the basic taste was also carried out for sake. Sake of a certain specific brand (a commercial product of a brewing company whose factory is located in Fushimi Ward, Kyoto, whose production is well controlled) is diluted with pure water, or sake like mirin. By adding a small amount of a sweet substance similar to, the characteristic curve of the taste sensor output vs. temperature is shown in FIG.
It becomes a group of characteristic curves as shown by C and D.

FIG. 6 shows characteristic curves of sensor output potential vs. temperature for four taste sensors for the above-mentioned specific brands. FIG. 7 shows the output potential vs. temperature characteristics of the same sensor for four types of sake. In the figure, (a) is what is called pure rice liquor, (b) is what is called honjoshu,
(C) shows the data of what is called Alps Ginjo and (d) shows the data of what is called synthetic sake. 6 and 7 clearly show that the characteristic curve is represented by a straight line for any type of sake. From these measurement results, the temperature coefficient (temperature sensitivity) of the taste sensor output is plotted against the taste sensor output, and a tentative straight line is also shown in FIG. It is verified that the linear approximation assumption described in the action is reasonable.

[Third Embodiment] Based on the experimental facts shown in the first and second embodiments, the normalized value a (1 / ° C) of the difference in temperature sensitivity (temperature coefficient) is used. The flow of the temperature compensation method is as follows. Please refer to the flow diagram (FIG. 9) and claim 1. The temperature compensation method of the measured value of the taste sensor using the lipid membrane of the present invention goes through the following steps. The temperature coefficient of the output value of the taste sensor when the 1 ° reference liquid is measured is obtained. The output of the taste sensor at the desired temperature To of the 2 ° reference liquid is calculated or measured. Temperature coefficient S (Cs) for samples other than 3 ° reference liquid
Ask for. The output of the taste sensor at the desired temperature To of the 4 ° sample is calculated or measured. The temperature coefficient obtained at 5 ° 1 ° may be used as one of them, but in the end, the output value of the taste sensor is at least 2 different.
A normalized value of the difference between the temperature coefficients is obtained from the temperature coefficient of the output value of each taste sensor when measuring the liquid of each type.
At this time, if the measured values vary, an average value method such as the least squares method may be used for the calculation. 6 ° The output value of the taste sensor and the temperature of the reference liquid when the reference liquid is measured are obtained. 7 ° The output value of the taste sensor and the temperature of the measured liquid when the measured liquid is measured are obtained. 8 ° The difference between the output value of the taste sensor when measuring the reference liquid at the desired temperature and the output value of the taste sensor when measuring the liquid under measurement is calculated using the value obtained in the step. Thus, the output value of the taste sensor at the temperature To, that is, the taste is measured.

[Fourth Embodiment] FIG. 10 shows a functional block diagram of a main part of the temperature compensating apparatus according to the second aspect of the present invention. In the subtraction unit 11 of FIG. 10, the temperature coefficient of the taste sensor in each sample liquid is input to two sample liquids A and B (one of which may be the reference liquid) having different taste sensor outputs when the temperature is the same. And calculate the difference in their temperature coefficients. In the normalization unit 12, the output of the subtraction unit 11 and the difference between the sensor outputs for the liquid A and the liquid B at the temperature To are input, and the former is divided by the latter for normalization to calculate a constant a. The calculation unit 20 outputs the output a of the normalization unit 12,
The temperature coefficient S (Cr) of the taste sensor in the reference liquid, the temperatures Ts and Tr of the test liquid and the reference liquid, and the difference {f (Cs, Ts) − in the taste sensor output when the test liquid and the reference liquid are measured. f
(Cr, Tr)} is input, the calculation of Formula 4 is performed, and the difference between the taste sensor outputs when the test liquid and the reference liquid at the temperature To are measured {f (Cs, To) −f (Cr, To) )} Is calculated.

[Fifth Embodiment] In the above description, it has been assumed that the characteristic curve is linear in order to facilitate understanding of the invention, as described in the section of the operation. However, if the temperature coefficient is not a constant but a temperature sensitivity expressed by a differential value, it is obvious that it can be applied even when the taste sensor output vs. temperature characteristic is non-linear.

In order to simplify the explanation in the case where the temperature characteristic of the taste sensor output is non-linear with respect to the temperature T, g of the equation 1 is used.
It is assumed that (T) and h (T) can be approximated by a quadratic expression of the temperature T. However, the following discussion can be similarly applied to the approximation by a general n-order equation. First, assuming that the temperature characteristic of the taste sensor output in the reference liquid can be approximated by a quadratic expression of the temperature T,
The temperature characteristic curve can be obtained by measuring the outputs of at least three points (however, one of the three liquid temperatures may be To) having different temperatures (in the case of approximation of the n-th order equation, the temperature It suffices to measure at least different (n + 1) points of output). Specifically, the temperature characteristic curve of the reference liquid of the taste sensor output is e (T). The sensor output is measured at different temperatures T0, T1, and T2 in the reference liquid. For each temperature Ti (i = 0 to 2) e (Ti) = {f (C0, Ti) -f (C0, T0)} (5), e (T) can be obtained.

Since the compensation value of the taste sensor output at an arbitrary temperature T can be obtained from the temperature characteristic curve, the compensation value f (Cr, Ts) of the taste sensor output obtained by adjusting the temperature T to the liquid temperature Ts of the sample is obtained. Experimental value f (Cr, Tr) and temperature T
It can be calculated as follows from the quadratic expression e (T) of f (Cr, Ts) = f (Cr, Tr)-{e (Tr) -e (Ts)} (6) When the temperature of the sample liquid is equal to the temperature of the reference liquid, using Equation 1, f (Cs, Ts) -f (Cr, Ts) = g (Ts) * log (Cs / Cr) = {g (Ts) / g (T0)} {f (Cs, T0) -f (Cr, T0)} (7 ), The compensation value {f (Cs, T0) -f (Cr, T
0)} only needs to know g (T). From Equation 1, δf (C, T) / δlogC = g (T) (8)

That is, g (T) means the slope of the concentration of the taste sensor with respect to the logarithm (logC). Since there is no variable of concentration C, the slope is more than the sensor output difference (however, the liquid temperature of the two samples is the same) in at least two types of samples with different concentrations (one of the two may be the reference liquid). You can ask. If g (T) can be approximated by a quadratic equation of the temperature T, g (T) can be approximated by finding the slopes at at least three points having different liquid temperatures (however, one of the three liquid temperatures may be T0). (T) can be specified (in the case of the approximation of the n-th order equation, at least (n +
1) The slope at the point should be calculated).

For example, a sample liquid having the same taste quality as the reference liquid and a concentration of k times (k ≠ 1) is prepared, and the reference liquid and the sample liquid have different T0 and T, respectively.
The sensor output at the temperatures of 1 and T2 is measured. From Expression 1, for each temperature Ti (i = 0 to 2) g (Ti) = {f (kC0, Ti) −f (C0, Ti)} / log (k) (9) Ask. However, in reality, the taste sensor reacts to various tastes and the sensitivity for each taste is different, so g (T) depends on which taste is used to calculate g (T).
Results are different. If the concentration Ci for each taste and the sensitivity of the taste sensor for that taste are αi, and the concentration C is represented by the sum of the concentrations of each taste, that is, C = Σαi * Ci, then Equation 8 is δf (C, T) / δlogCi = αi × g (T) (10), which differs depending on the taste for which the concentration is changed. However, what we want to find is no problem because αi disappears from the ratio of g (Ts) and g (T0).

After all, the compensation value {f (Cs, T0) -f (C
r, T0)} is expressed by Equation 6 and Equation 7: f (Cs, T0) -f (Cr, T0) = {f (Cs, Ts) -f (Cr, Tr) + e (Tr) -e (Ts) } × {g (T0) / g (Ts)} (11) (However, e (T) and g (T) are obtained by the equations 5 and 9.) e (T) is the taste related to the reference liquid. This is the output characteristic of the sensor, and in the case of the first-order temperature T, e (T) = S (Cr) (T−T0) (12). The numerator part of equation 4 corresponds to it. g (T)
Is the concentration gradient of the taste sensor, and in the case of the first order of the temperature T, a in Expression 4 corresponds to g ′ (T) / g (T0), and 1 + a (Ts−T0) in the denominator of Expression 4 is g (Ts) / g (T0)
Equivalent to.

[0034]

INDUSTRIAL APPLICABILITY The present invention has shown the method and apparatus for estimating the taste value at the reference temperature different from the measured temperature by performing temperature compensation on the output value of the taste sensor using the lipid membrane. The temperature compensation method does not simply add (subtract) the product of the temperature coefficient and the temperature difference to the measured value as in the conventional technique, but uses a value obtained by normalizing the difference between the two temperature coefficients with the output value of the sensor. I decided to use it. That is, for the value obtained by dividing the difference between the output values at two different temperatures called the temperature coefficient by the temperature,
Since the difference between the two types was calculated and the normalized value was used, the following characteristics were obtained.

1. It has become possible to obtain the taste value at the reference temperature from the measured value by the taste sensor using the lipid membrane. 2. It became possible to evaluate the taste as an industrial measurement by adding temperature as a parameter. 3. The correspondence between measured values and human taste was made clearer, and it was made clear in the Weber ratio. 4. By knowing the temperature characteristics of two types of foods of the same type (for example, sake), temperature compensation by interpolation or extrapolation was possible for other foods. In other words, since the difference between the differences is an important factor in the compensation, the temperature compensation can be universal and the temperature compensation method with a small error can be provided.

[Brief description of drawings]

FIG. 1 is a diagram for explaining a concept of a technical idea of the present invention.

FIG. 2 shows first to fourth measurements of KCl aqueous solution.
It is a graph which shows the temperature coefficient of the taste sensor output of a channel, (a) is KCl10mM, (b) is KCl1.
(C) is a graph when KCl is 1000 mM when the concentration is 00 mM.

FIG. 3 is a graph showing the temperature coefficient of the taste sensor output of the fifth and sixth channels when measuring an aqueous KCl solution, where (a) is KCl 10 mM and (b) is KCl1.
(C) is a graph when KCl is 1000 mM when the concentration is 00 mM.

FIG. 4 is a graph showing the temperature coefficient of the first to third channels versus the sensor output of the test liquid at about 20 ° C.,
(A) is the first channel, (b) is the second channel,
(C) is a graph of the third channel.

FIG. 5 is a graph showing temperature coefficients of channels 4 to 6 at about 20 ° C. vs. sensor output of a test liquid,
(A) is the fourth channel, (b) is the fifth channel,
(C) is a graph of the sixth channel.

FIG. 6 is a graph showing characteristic curves of output potential of four taste sensors versus temperature for sake of a specific brand.

FIG. 7 is a graph showing characteristic curves of output potential of four taste sensors versus temperature for four kinds of sake.

FIG. 8 shows characteristic curves of taste sensor output versus temperature coefficient from the measurement results of five kinds of sake. It's rough.

FIG. 9 is a diagram showing a flow of a temperature compensation method of the present invention.

FIG. 10 is a functional block diagram of essential parts of the temperature compensation device of the present invention.

[Explanation of symbols]

 10 Temperature Coefficient Difference Normalized Value Calculation Means 11 Subtraction Unit 12 Normalization Unit 20 Calculation Unit

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Hiroshi Komai, 5-10-10 Minamiazabu, Minato-ku, Tokyo Within Anritsu Co., Ltd. (72) Kiyoshi Toko, 8-32, Miwadai, Higashi-ku, Fukuoka -2

Claims (2)

[Claims] 1. A method of temperature compensating a measured value of a taste sensor using a lipid membrane, the method comprising: determining a temperature coefficient of an output value of the taste sensor when a reference liquid is measured; Determining a normalized value of the difference in temperature coefficient from the temperature coefficient of the output value of each taste sensor when measuring at least two kinds of liquids having different output values of (2,
3, 4, 5), a step (6) of obtaining the output value of the taste sensor and the temperature of the reference liquid when the reference liquid is measured, and the taste sensor of the taste sensor when measuring the measured liquid. A step (7) of obtaining an output value and a temperature of the liquid to be measured, and an output value of the taste sensor and a liquid to be measured when the reference liquid at a desired temperature is measured using the values obtained in the various steps. And (8) calculating a difference from the output value of the taste sensor at the time of measurement. 2. A temperature coefficient difference normal for calculating a normalized value of the difference in temperature coefficient from the temperature coefficient of the output value of each taste sensor for at least two types of liquids having different output values of the taste sensor using a lipid membrane. A temperature compensating device for a taste sensor, which comprises a conversion value calculating means (10).