Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores

Yoshikazu Kobayashi, Masaaki Habara, Hidekazu Ikezazki, Ronggang Chen, Yoshinobu Naito, Kiyoshi Toko

Research output: Contribution to journalReview article

223 Citations (Scopus)

Abstract

Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human sensory score. These sensors respond similarly to similar basic tastes, which they quantify with high correlations to sensory score. Using these unique properties, these sensors can quantify the basic tastes of saltiness, sourness, bitterness, umami, astringency and richness without multivariate analysis or artificial neural networks. This review describes all aspects of these taste sensors based on artificial lipid, ranging from the response principle and optimal design methods to applications in the food, beverage, and pharmaceutical markets.

Original languageEnglish
Pages (from-to)3411-3443
Number of pages33
JournalSensors
Volume10
Issue number4
DOIs
Publication statusPublished - Apr 1 2010

    Fingerprint

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Biochemistry
  • Atomic and Molecular Physics, and Optics
  • Instrumentation
  • Electrical and Electronic Engineering

Cite this