Study of surface-modified Lipid/polymer membranes for detecting sweet taste substances

Hong Cui; Masaaki Habara; Hidekazu Ikezaki; Kiyoshi Toko

doi:10.1109/ICSENST.2008.4757178

Study of surface-modified Lipid/polymer membranes for detecting sweet taste substances

Hong Cui, Masaaki Habara, Hidekazu Ikezaki, Kiyoshi Toko

Electronic Devices

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

6 Citations (Scopus)

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	https://doi.org/10.1109/ICSENST.2008.4757178
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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Software
Electrical and Electronic Engineering

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Cui, H, Habara, M, Ikezaki, H & Toko, K 2008, Study of surface-modified Lipid/polymer membranes for detecting sweet taste substances. in Proceedings of the 3rd International Conference on Sensing Technology, ICST 2008., 4757178, pp. 610-614, 3rd International Conference on Sensing Technology, ICST 2008, Tainan, Taiwan, Province of China, 11/30/08. https://doi.org/10.1109/ICSENST.2008.4757178

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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.",

author = "Hong Cui and Masaaki Habara and Hidekazu Ikezaki and Kiyoshi Toko",

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doi = "10.1109/ICSENST.2008.4757178",

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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.

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U2 - 10.1109/ICSENST.2008.4757178

DO - 10.1109/ICSENST.2008.4757178

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AN - SCOPUS:63049108402

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

T2 - 3rd International Conference on Sensing Technology, ICST 2008

Y2 - 30 November 2008 through 3 December 2008

ER -

Study of surface-modified Lipid/polymer membranes for detecting sweet taste substances

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