Sensitivity-improvement of taste sensor by change of lipid concentration in membrane

S. Iiyama, S. Ezaki, K. Toko

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

Taste sensor responds to different taste qualities by unique patterns of output signals. The sensor uses lipid membranes as recognition element of tastes. Food constituents affect the membrane potential of the sensor mainly with shielding effect and/or adsorption. However suitable concentration of lipid in membrane has not been studied up to now. In this paper, we changed the concentration of lipid dioctyl phosphate (C) and trioctylmethyl ammonium chloride (T) in membranes, and investigated the response of the sensor to taste substances. Dilution of lipid improved the detection limit of the sensor to adsorptive taste substances, whereas the detection limit to non-adsorptive taste substances did not remarkably changed.

Original languageEnglish
Pages (from-to)343-348
Number of pages6
JournalSensors and Actuators, B: Chemical
Volume141
Issue number2
DOIs
Publication statusPublished - Sep 7 2009

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Instrumentation
  • Condensed Matter Physics
  • Surfaces, Coatings and Films
  • Metals and Alloys
  • Electrical and Electronic Engineering
  • Materials Chemistry

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