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Taste Sensor: Electronic Tongue with Lipid Membranes
- Source :
- Analytical Sciences. 36:147-159
- Publication Year :
- 2019
- Publisher :
- Springer Science and Business Media LLC, 2019.
-
Abstract
- Taste is of five basic types, namely, sourness, saltiness, sweetness, bitterness and umami. In this review, we focus on a potentiometric taste sensor that we developed and fabricated using lipid polymer membranes. The taste sensor can measure the taste perceived by humans and is called an electronic tongue with global selectivity, which is the property to discriminate taste qualities and quantify them without discriminating each chemical substance. This property is similar to the gustatory system; hence, the taste sensor is a type of biomimetic device. In this paper, we first explain the sensing mechanism of the taste sensor, its application to beer evaluation and the measurement mechanism. Second, results recently obtained are introduced; i.e., the application of the senor to high-potency sweeteners and the improvement of the bitterness sensor are explained. Last, quantification of the bitterness-masking effect of high-potency sweeteners is explained using a regression analysis based on both the outputs of bitterness and sweetness sensors. The taste sensor provides a biomimetic method different from conventional analytical methods.
- Subjects :
- Taste
Chemistry
Electronic tongue
010401 analytical chemistry
Biosensing Techniques
02 engineering and technology
Umami
Sweetness
021001 nanoscience & nanotechnology
01 natural sciences
0104 chemical sciences
Analytical Chemistry
Membrane Lipids
Membrane
Biomimetics
Humans
Gustatory system
Electronic Nose
0210 nano-technology
Biological system
Subjects
Details
- ISSN :
- 13482246 and 09106340
- Volume :
- 36
- Database :
- OpenAIRE
- Journal :
- Analytical Sciences
- Accession number :
- edsair.doi.dedup.....2e7b748bc64979b0ebeae059b1f86b59