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 |
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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 |
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Country/Territory | Taiwan, Province of China |
City | Tainan |
Period | 11/30/08 → 12/3/08 |
All Science Journal Classification (ASJC) codes
- Software
- Electrical and Electronic Engineering