Selectivity control in a sweetness sensor using lipid/polymer membranes

Hong Cui, Masaaki Habara, Hidekazu Ikezaki, Kiyoshi Toko

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

We studied the selectivity control in a sweetness sensor with lipid/polymer membranes. Sweet tasting substances such as sucrose, fructose and glucose are nonelectrolytes and therefore are susceptible to interference from electrolytes and/or adsorptive substances, In this study, we focused on suppressing the adsorption of bitter and astringent substances on a membrane surface. The membrane was designed to be electrically neutral to avoid interference from electrolytes. Additives used in this experiment have a hydroxyl group and are not protonated compounds, which change the hydrophobicity character of a membrane. The results show that n-tetradecyl alcohol reduced the responses to bitter and astringent substances.

Original languageEnglish
Pages (from-to)385-390
Number of pages6
JournalSensors and Materials
Volume17
Issue number7
Publication statusPublished - 2005

All Science Journal Classification (ASJC) codes

  • Instrumentation
  • Materials Science(all)

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  • Cite this

    Cui, H., Habara, M., Ikezaki, H., & Toko, K. (2005). Selectivity control in a sweetness sensor using lipid/polymer membranes. Sensors and Materials, 17(7), 385-390.