Abstract
A taste sensor with lipid/polymer membranes was developed in this study for detecting sweet taste substances. The lipid membrane was modified with gallic acid (3,4,5-trihydroxybenzoic acid) to enhanced the sensitivity to sugars. The result from the absorption spectra obtained from UV spectrum measurements and potentiometric measurements with the taste sensor indicated that the pKa and the steric structure of the phenolic compounds play an important role for the potential change of the taste sensor on sugars.
| Original language | English |
|---|---|
| Title of host publication | Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008 |
| Pages | 610-614 |
| Number of pages | 5 |
| DOIs | |
| Publication status | Published - 2008 |
| Event | 3rd International Conference on Sensing Technology, ICST 2008 - Tainan, Taiwan, Province of China Duration: Nov 30 2008 → Dec 3 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
Study of surface-modified Lipid/polymer membranes for detecting sweet taste substances. / Cui, Hong; Habara, Masaaki; Ikezaki, Hidekazu; Toko, Kiyoshi.
Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008. 2008. p. 610-614 4757178.Research output: Chapter in Book/Report/Conference proceeding › Conference contribution
}
TY - GEN
T1 - Study of surface-modified Lipid/polymer membranes for detecting sweet taste substances
AU - Cui, Hong
AU - Habara, Masaaki
AU - Ikezaki, Hidekazu
AU - Toko, Kiyoshi
PY - 2008
Y1 - 2008
N2 - A taste sensor with lipid/polymer membranes was developed in this study for detecting sweet taste substances. The lipid membrane was modified with gallic acid (3,4,5-trihydroxybenzoic acid) to enhanced the sensitivity to sugars. The result from the absorption spectra obtained from UV spectrum measurements and potentiometric measurements with the taste sensor indicated that the pKa and the steric structure of the phenolic compounds play an important role for the potential change of the taste sensor on sugars.
AB - A taste sensor with lipid/polymer membranes was developed in this study for detecting sweet taste substances. The lipid membrane was modified with gallic acid (3,4,5-trihydroxybenzoic acid) to enhanced the sensitivity to sugars. The result from the absorption spectra obtained from UV spectrum measurements and potentiometric measurements with the taste sensor indicated that the pKa and the steric structure of the phenolic compounds play an important role for the potential change of the taste sensor on sugars.
UR - http://www.scopus.com/inward/record.url?scp=63049108402&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=63049108402&partnerID=8YFLogxK
U2 - 10.1109/ICSENST.2008.4757178
DO - 10.1109/ICSENST.2008.4757178
M3 - Conference contribution
SN - 9781424421770
SP - 610
EP - 614
BT - Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008
ER -