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Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect
- Source :
- Sensors, Vol 23, Iss 6, p 3178 (2023)
- Publication Year :
- 2023
- Publisher :
- MDPI AG, 2023.
-
Abstract
- The saltiness enhancement effect can be produced by adding specific substances to dietary salt (sodium chloride). This effect has been used in salt-reduced food to help people forge healthy eating habits. Therefore, it is necessary to objectively evaluate the saltiness of food based on this effect. In a previous study, sensor electrodes based on lipid/polymer membrane with Na+ ionophore have been proposed to quantify the saltiness enhanced by branched-chain amino acids (BCAAs), citric acid, and tartaric acid. In this study, we developed a new saltiness sensor with the lipid/polymer membrane to quantify the saltiness enhancement effect of quinine by replacing a lipid that caused an unexpected initial drop in the previous study with another new lipid. As a result, the concentrations of lipid and ionophore were optimized to produce an expected response. Logarithmic responses have been found on both NaCl samples and quinine-added NaCl samples. The findings indicate the usage of lipid/polymer membranes on novel taste sensors to evaluate the saltiness enhancement effect accurately.
Details
- Language :
- English
- ISSN :
- 14248220
- Volume :
- 23
- Issue :
- 6
- Database :
- Directory of Open Access Journals
- Journal :
- Sensors
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.970c40871b034d07902585eeab8267ef
- Document Type :
- article
- Full Text :
- https://doi.org/10.3390/s23063178