title: Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process.
abstract: It is possible to evaluate the taste of foods or medicines using a taste sensor. The taste sensor converts information on taste into an electrical signal using several lipid/polymer membranes. A lipid/polymer membrane for bitterness sensing can evaluate aftertaste after immersion in monosodium glutamate (MSG), which is called "preconditioning". However, we have not yet analyzed the change in the surface structure of the membrane as a result of preconditioning. Thus, we analyzed the change in the surface by performing contact angle and surface zeta potential measurements, Fourier transform infrared spectroscopy (FTIR), X-ray photon spectroscopy (XPS) and gas cluster ion beam time-of-flight secondary ion mass spectrometry (GCIB-TOF-SIMS). After preconditioning, the concentrations of MSG and tetradodecylammonium bromide (TDAB), contained in the lipid membrane were found to be higher in the surface region than in the bulk region. The effect of preconditioning was revealed by the above analysis methods.
authors.affiliation: Research and Development Center for Taste and Odor Sensing, Kyushu University, Nishi-ku, Fukuoka 819-0395, Japan. yatabe@nbelab.ed.kyushu-u.ac.jp.
authors.forename: Rui
authors.initials: R
authors.lastname: Yatabe
authors.affiliation: Graduate School of Information Science and Electrical Engineering, Kyushu University, Nishi-ku, Fukuoka 819-0395, Japan. j.noda@nbelab.ed.kyushu-u.ac.jp.
authors.forename: Junpei
authors.initials: J
authors.lastname: Noda
authors.affiliation: Graduate School of Information Science and Electrical Engineering, Kyushu University, Nishi-ku, Fukuoka 819-0395, Japan. tahara@belab.ed.kyushu-u.ac.jp.
authors.forename: Yusuke
authors.initials: Y
authors.lastname: Tahara
authors.affiliation: Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi-shi, Kanagawa 243-0032, Japan. naitou.g@insent.co.jp.
authors.forename: Yoshinobu
authors.initials: Y
authors.lastname: Naito
authors.affiliation: Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi-shi, Kanagawa 243-0032, Japan. Ikezaki.Hidekazu@insent.co.jp.
authors.forename: Hidekazu
authors.initials: H
authors.lastname: Ikezaki
authors.affiliation: Research and Development Center for Taste and Odor Sensing, Kyushu University, Nishi-ku, Fukuoka 819-0395, Japan. toko@ed.kyushu-u.ac.jp.|Graduate School of Information Science and Electrical Engineering, Kyushu University, Nishi-ku, Fukuoka 819-0395, Japan. toko@ed.kyushu-u.ac.jp.
authors.forename: Kiyoshi
authors.initials: K
authors.lastname: Toko
mesh_terms: D000588:Amines / Q000737:chemistry; D008055:Lipids / Q000737:chemistry*; D008567:Membranes, Artificial; D056951:Photoelectron Spectroscopy; D011108:Polymers / Q000737:chemistry*; D012970:Sodium Glutamate / Q000737:chemistry; D018629:Spectrometry, Mass, Secondary Ion; D017550:Spectroscopy, Fourier Transform Infrared; D055672:Static Electricity; D013649:Taste; D014867:Water / Q000737:chemistry
chemical_list: D000588:Amines; D008055:Lipids; D008567:Membranes, Artificial; D011108:Polymers; D014867:Water; D012970:Sodium Glutamate; C003935:dodecylamine
keywords: FTIR; GCIB-TOF-SIMS; XPS; lipid; surface; taste sensor