The review paper explains a short history and a current state of development of sweetness sensors in the taste-sensing system, which is the first commercialized taste sensor in the world. Since the first commercial SA401 Taste Sensing System was released in 1993, the sweetness sensor has been one of the most difficult problems on the development of the taste sensor. This is because nobody can explain the common and unique characteristics of sweet substances. It is difficult to realize the global selectivity for sweetness. "Global selectivity" means the consistency of response to the same taste similar to the human tongue, despite the various chemical structures and sizes of tastants. Hence, we decided to develop three different sweetness sensors, that is, for positively, negatively and noncharged sweeteners. The developed three sweetness sensors have high selectivity. In the near future, they will contribute to the development of the low-calorie diet and the pharmaceutical products whose bitterness was masked by high-potency sweeteners.
All Science Journal Classification (ASJC) codes
- Mechanical Engineering
- Electrical and Electronic Engineering