Study of sweet taste evaluation using taste sensor with lipid/polymer membranes.
The higher sensitivity for sweeteners can be achieved by newly developed lipid/polymer membranes. The membrane is composed of lipids such as phosphoric acid di-n-hexadecyl ester and tetradodecylammoniumbromid, and a plasticizer, dioctyl phenylphosphonate. As a result of changing electric charge of the membrane surface, the newly developed membrane shows 5-10 times higher sensitivity for sucrose than the conventional ones. We also applied the sensor to other sugars such as sugar alcohol which is used as alternative sweetness or food additives. The experimental results of other sweeteners relatively correspond to human sensory evaluation, though the sensitivity for some sugars need to be improved.
Habara
Masaaki
M
Department of Electronics, Graduate School of Information Science and Electrical Engineering, Kyushu University, Fukuoka 812-8581, Japan. habara@belab.ed.kyushu-u.ac.jp
Ikezaki
Hidekazu
H
Toko
Kiyoshi
K
D002241:Carbohydrates / Q000032:analysis*; D004563:Electrochemistry / Q000295:instrumentation* / Q000379:methods; D004566:Electrodes; D004867:Equipment Design; D019544:Equipment Failure Analysis / Q000379:methods; D005504:Food Analysis / Q000295:instrumentation / Q000379:methods; D008563:Membrane Lipids / Q000737:chemistry*; D008567:Membranes, Artificial; D011108:Polymers / Q000737:chemistry*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013549:Sweetening Agents / Q000032:analysis; D013649:Taste; D014159:Transducers
D002241:Carbohydrates; D008563:Membrane Lipids; D008567:Membranes, Artificial; D011108:Polymers; D013549:Sweetening Agents