Interactions between a lipid-protein membrane and taste substances were investigated using SPR (surface plasmon resonance). The membrane was the LB (Langmuir-Blodgett) membrane composed of DHP (dihex-adecyl phosphate) and the sugar-binding protein ConA. The LB membrane incorporating ConA showed larger responses to almost all the taste substances, such as quinine, caffeine and sucrose than the LB membrane without ConA. Additionally we introduced a dry method, where the resonance angle change is measured before and after drying water from the sample, to detect pungent substances. We compared results of other taste substances with those of pungent substances using this new method. Suggestion was also made on the interactions of astringent and pungent substances with the charged LB membrane.