A sweetness sensor with lipid/polymer membranes has been developed for evaluating the sweetness of sugars and sugar alcohols. In this paper, experiments were performed to compare the electric responses of the sweetness sensor with the chemical structure of various sugars. The results demonstrated that the presence of two adjacent hydroxyl groups in a sugar molecule is important and that the optimum distance between the two adjacent hydroxyl groups is approximately 3 A. The interaction between the sweetness sensor and sugars is discussed.
|Number of pages||8|
|Journal||Sensors and Materials|
|Publication status||Published - 2011|
All Science Journal Classification (ASJC) codes
- Materials Science(all)