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

Hong Cui, Masaaki Habara, Hidekazu Ikezaki, Kiyoshi Toko

Research output: Chapter in Book/Report/Conference proceedingConference 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 languageEnglish
Title of host publicationProceedings of the 3rd International Conference on Sensing Technology, ICST 2008
Pages610-614
Number of pages5
DOIs
Publication statusPublished - 2008
Event3rd International Conference on Sensing Technology, ICST 2008 - Tainan, Taiwan, Province of China
Duration: Nov 30 2008Dec 3 2008

Other

Other3rd International Conference on Sensing Technology, ICST 2008
CountryTaiwan, Province of China
CityTainan
Period11/30/0812/3/08

All Science Journal Classification (ASJC) codes

  • 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 (pp. 610-614). [4757178] https://doi.org/10.1109/ICSENST.2008.4757178