Influence of alkyl chain length of lipid in caffeine detection using taste sensor with lipid/polymer membranes

H. F. Shen; M. Habara; Kiyoshi Toko

doi:10.1109/ICSENST.2008.4757186

Influence of alkyl chain length of lipid in caffeine detection using taste sensor with lipid/polymer membranes

H. F. Shen, M. Habara, Kiyoshi Toko

Electronic Devices

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Abstract

The taste sensor was widely used in distinguishing various taste substances. However, the taste sensor has poorer sensitivity to uncharged molecules such as caffeine, a bitter substance, than to charged taste substances. In the present study, we discussed the sensitivity of caffeine detection using a taste sensor with lipid/polymer membranes that were formed with different length of methyl group of lipid, namely, tetra-nctylammonium bromide (R8), tetrakis-(decyl)-ammonium bromide (R10), tetradodecylammonium bromide (TDAB; R12), and tetrahexadecylammonium bromide (R16). As a result, we observed that the electric responses of the lipid membranes to caffeine were associated with the length of alkyl chain of a lipid and an optimum concentration of the lipids in membranes was also observed to enhance the sensitivity of caffeine with taste sensor.

Original language	English
Title of host publication	Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008
Pages	652-655
Number of pages	4
DOIs	https://doi.org/10.1109/ICSENST.2008.4757186
Publication status	Published - Dec 1 2008
Event	3rd International Conference on Sensing Technology, ICST 2008 - Tainan, Taiwan, Province of China Duration: Nov 30 2008 → Dec 3 2008

Publication series

Name	Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008

Other

Other	3rd International Conference on Sensing Technology, ICST 2008
Country	Taiwan, Province of China
City	Tainan
Period	11/30/08 → 12/3/08

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All Science Journal Classification (ASJC) codes

Software
Electrical and Electronic Engineering

Cite this

Shen, H. F., Habara, M., & Toko, K. (2008). Influence of alkyl chain length of lipid in caffeine detection using taste sensor with lipid/polymer membranes. In Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008 (pp. 652-655). [4757186] (Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008). https://doi.org/10.1109/ICSENST.2008.4757186

Influence of alkyl chain length of lipid in caffeine detection using taste sensor with lipid/polymer membranes. / Shen, H. F.; Habara, M.; Toko, Kiyoshi.

Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008. 2008. p. 652-655 4757186 (Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Shen, HF, Habara, M & Toko, K 2008, Influence of alkyl chain length of lipid in caffeine detection using taste sensor with lipid/polymer membranes. in Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008., 4757186, Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008, pp. 652-655, 3rd International Conference on Sensing Technology, ICST 2008, Tainan, Taiwan, Province of China, 11/30/08. https://doi.org/10.1109/ICSENST.2008.4757186

Shen HF, Habara M, Toko K. Influence of alkyl chain length of lipid in caffeine detection using taste sensor with lipid/polymer membranes. In Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008. 2008. p. 652-655. 4757186. (Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008). https://doi.org/10.1109/ICSENST.2008.4757186

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Access to Document

10.1109/ICSENST.2008.4757186