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

Masaaki Habara, Hidekazu Ikezaki, Akira Taniguchi, Kiyoshi Toko

Research output: Contribution to journalArticle

3 Citations (Scopus)


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 languageEnglish
Pages (from-to)641-646
Number of pages6
JournalIEEJ Transactions on Sensors and Micromachines
Issue number12
Publication statusPublished - Jan 1 2001


All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering

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