Taste sensor using strongly hydrophobic membranes to measure hydrophobic substances

Xiao Wu, Ke Ji, Rixin Wang, Yusuke Tahara, Rui Yatabe, Kiyoshi Toko

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

A taste sensor using a lipid/polymer membrane, i.e., an electronic tongue with global selectivity, has been developed for objective evaluation of the taste of foods and beverages. Moreover, the taste sensor has been also contributing to safety of foods, e.g., the sensor membrane with strong hydrophobicity was used to detect sodium dodecyl sulfate (SDS), a negatively charged surfactant, which was generally added into the pesticide because of its strongly melting effect. An immersion process in monosodium glutamate (MSG) solution, called 'MSG preconditioning' was needed to obtain the change in membrane electric potential caused by adsorption (CPA) for sensor membrane before measurement. However, what happened to sensor membrane during MSG preconditioning is unclear. In this paper, we examined the relationship between the CPA value and the period of MSG preconditioning. The amount of adsorbed SDS and MSG was measured to figure out whether the CPA value is related to the amount of adsorption. As a result, with the precondition process progressed, the CPA values showed concentration dependence on SDS concentration, and increased to a peak by preconditioning for one day then decreased to a stable state after that. The amount of adsorbed SDS depended on the SDS concentration but did not change with the increasing of preconditioning time. In conclusion, we revealed that the most suitable time of MSG preconditioning for the membrane for SDS was one day. The CPA value was affected by both the surface charge density and the amount of absorption.

Original languageEnglish
Title of host publication2016 10th International Conference on Sensing Technology, ICST 2016
PublisherIEEE Computer Society
ISBN (Electronic)9781509007967
DOIs
Publication statusPublished - Dec 22 2016
Event10th International Conference on Sensing Technology, ICST 2016 - Nanjing, China
Duration: Nov 11 2016Nov 13 2016

Publication series

NameProceedings of the International Conference on Sensing Technology, ICST
ISSN (Print)2156-8065
ISSN (Electronic)2156-8073

Other

Other10th International Conference on Sensing Technology, ICST 2016
CountryChina
CityNanjing
Period11/11/1611/13/16

All Science Journal Classification (ASJC) codes

  • Artificial Intelligence
  • Computer Science Applications
  • Signal Processing
  • Electrical and Electronic Engineering

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  • Cite this

    Wu, X., Ji, K., Wang, R., Tahara, Y., Yatabe, R., & Toko, K. (2016). Taste sensor using strongly hydrophobic membranes to measure hydrophobic substances. In 2016 10th International Conference on Sensing Technology, ICST 2016 [7796341] (Proceedings of the International Conference on Sensing Technology, ICST). IEEE Computer Society. https://doi.org/10.1109/ICSensT.2016.7796341