Sensitivity-improvement of taste sensor by change of lipid concentration in membrane

S. Iiyama, S. Ezaki, K. Toko

研究成果: Contribution to journalArticle査読

11 被引用数 (Scopus)

抄録

Taste sensor responds to different taste qualities by unique patterns of output signals. The sensor uses lipid membranes as recognition element of tastes. Food constituents affect the membrane potential of the sensor mainly with shielding effect and/or adsorption. However suitable concentration of lipid in membrane has not been studied up to now. In this paper, we changed the concentration of lipid dioctyl phosphate (C) and trioctylmethyl ammonium chloride (T) in membranes, and investigated the response of the sensor to taste substances. Dilution of lipid improved the detection limit of the sensor to adsorptive taste substances, whereas the detection limit to non-adsorptive taste substances did not remarkably changed.

本文言語英語
ページ(範囲)343-348
ページ数6
ジャーナルSensors and Actuators, B: Chemical
141
2
DOI
出版ステータス出版済み - 9 7 2009

All Science Journal Classification (ASJC) codes

  • 電子材料、光学材料、および磁性材料
  • 器械工学
  • 凝縮系物理学
  • 表面、皮膜および薄膜
  • 金属および合金
  • 電子工学および電気工学
  • 材料化学

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