Study of the relationship between taste sensor response and the amount of epigallocatechin gallate adsorbed onto a lipid-polymer membrane

Yuhei Harada, Yusuke Tahara, Kiyoshi Toko

研究成果: ジャーナルへの寄稿学術誌査読

11 被引用数 (Scopus)

抄録

A taste sensor using lipid-polymer membranes has been developed to evaluate the taste of foods, beverages and medicines. The response of the taste sensor, measured as a change in the membrane potential caused by adsorption (CPA), corresponds to the aftertaste felt by humans. The relationships between the CPA value and the amount of adsorbed taste substances, quinine and iso-α acid (bitterness), and tannic acid (astringency), have been studied so far. However, that of epigallocatechin gallate (EGCg) has not been clarified, although EGCg is abundantly present in green tea as one of its astringent substances. This study aimed at clarifying the response of the taste sensor to EGCg and its relationship with the amount of EGCg adsorbed onto lipid-polymer membranes. The lipid concentration dependence of the CPA value was similar to that of the amount of adsorbed EGCg, indicating a high correlation between the CPA value and the amount of adsorbed EGCg. The CPA value increased with increasing amount of adsorbed EGCg; however, the CPA value showed a tendency of leveling off when the amount of adsorbed EGCg further increased.

本文言語英語
ページ(範囲)6241-6249
ページ数9
ジャーナルSensors (Switzerland)
15
3
DOI
出版ステータス出版済み - 3月 13 2015

!!!All Science Journal Classification (ASJC) codes

  • 分析化学
  • 生化学
  • 原子分子物理学および光学
  • 器械工学
  • 電子工学および電気工学

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