Based on generalized membrane responses

Aspartame, sweetness production, 28-30 Aspartic acid, as food material, 138-147 Aspartic acid dipeptides, taste, 141-142r Astringpncy, sensation based on generalized membrane responses, 16-18 Automated data analysis and pattern recognition tool kit, 102... 

Cheeses, conjugated dienoic derivatives of linoleic acid, 263,267r Chelators, 57-58 Chemesthesis, sensation based on generalized membrane response, 15,16/ Chemesthetic stimulants, description, 21 Chemical analysis of seafood freshness indicators, 250... 

Cooling, sensation based on generalized membrane response, 15-18 Copper sulfate, use for control of off-flavor metabolites, 327 Cysticercus species, ionizing radiation, 296,298f... 

The first prototype of a technologically improved IWAO was developed and tested with a membrane based on a new H+-selective ketocyanine dye and a commercial cadmium ionophore [39]. Its incorporation in an IWAO allows a highly sensitive and portable optical system to be obtained for an situ chemical analysis as well. The authors propose a flow injection analysis (FIA) system for the determination of cadmium in water samples using a cadmium-selective IWAO, as an alternative method to the ones generally used in analytical control laboratories. It permits enhanced sensitive signals in short response times by taking advantage of the very thin membranes deposited over the circuit. 

Filtration and storage behavior of beer depend strongly on its chemical composition (Table 20.1). Beer production is based on natural ingredients and therefore beer contains a wide variety of chemical compounds. Most chemical components of beer have an influence on beer filtration in general and membrane hltration in particular. Carbohydrates, such as pentosans and (3-glucans, proteins and protein-polyphenol complexes, are of particular importance in membrane hltration of beer, as they are responsible for membrane fouling [3], which has negative consequences on both the hux and quality of the hltered beer, as it will be discussed in detail later on in this chapter. 

---