Improvement of Sensitivity to Sweet Taste Substances Using Taste Sensor with Lipid Membranes

Masaaki Habara; Hidekazu Ikezaki; Akira Taniguchi; Kiyoshi Toko

doi:10.1541/ieejsmas.121.641

Improvement of Sensitivity to Sweet Taste Substances Using Taste Sensor with Lipid Membranes

Masaaki Habara, Hidekazu Ikezaki, Akira Taniguchi, Kiyoshi Toko

Electronic Devices

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

Abstract

A multichannel taste sensor using lipid/polymer membranes has higher sensitivities to electrolytes such as sour and salty substances than nonelectrolytes such as sweet substances. The purpose of this study is to improve sensitivity to sweet taste substances. The response to sweetness is assumed to have a mechanism different from electrolytic taste substances due to its nonelectrolyte. We could make large improvement of the response to sweetness by mixing positively and negatively charged lipid/polymer membranes and utilizing their hydrophobic property.

Original language	English
Pages (from-to)	641-646
Number of pages	6
Journal	IEEJ Transactions on Sensors and Micromachines
Volume	121
Issue number	12
DOIs	https://doi.org/10.1541/ieejsmas.121.641
Publication status	Published - 2001

All Science Journal Classification (ASJC) codes

Mechanical Engineering
Electrical and Electronic Engineering

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AU - Toko, Kiyoshi

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Improvement of Sensitivity to Sweet Taste Substances Using Taste Sensor with Lipid Membranes

Abstract

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