TY - JOUR
T1 - Development of a sensor with a lipid/polymer membrane comprising Na+ ionophores to evaluate the saltiness enhancement effect
AU - Nakatani, Futa
AU - Ienaga, Tomofumi
AU - Wu, Xiao
AU - Tahara, Yusuke
AU - Ikezaki, Hidekazu
AU - Sano, Hiroyuki
AU - Muto, Yuki
AU - Kaneda, Yuya
AU - Toko, Kiyoshi
N1 - Funding Information:
This paper is based on results obtained from a project commissioned by the New Energy and Industrial Technology Development Organization (NEDO).
Publisher Copyright:
© 2019 by the authors.
PY - 2019/12/1
Y1 - 2019/12/1
N2 - The saltiness enhancement effect is the effect whereby saltiness is enhanced by adding specific substances to salt (sodium chloride). Since this effect can be used in the development of salt-reduced foods, a method to objectively evaluate the saltiness with this effect is required. A taste sensor with lipid/polymer membranes has been used to quantify the taste of food and beverages in recent years. The sensor electrodes of this taste sensor have the feature of selectively responding to each of the five basic tastes, which is realized by the lipid/polymer membranes. In this study, we developed a new saltiness sensor based on the lipid/polymer membrane with the aim of quantifying the saltiness enhancement effect. In addition to the conventional components of a lipid, plasticizer, and polymer supporting reagent, the membrane we developed comprises ionophores, which selectively capture sodium ions. As a result, the response of the sensor increased logarithmically with the activity of NaCl in measured samples, similarly to the taste response of humans. In addition, all of the sensor responses increased upon adding saltiness-enhancing substances, such as citric acid, tartaric acid and branched-chain amino acids (BCAAs), to NaCl samples. These findings suggest that it is possible to quantify the saltiness enhancement effect using a taste sensor with lipid/polymer membranes.
AB - The saltiness enhancement effect is the effect whereby saltiness is enhanced by adding specific substances to salt (sodium chloride). Since this effect can be used in the development of salt-reduced foods, a method to objectively evaluate the saltiness with this effect is required. A taste sensor with lipid/polymer membranes has been used to quantify the taste of food and beverages in recent years. The sensor electrodes of this taste sensor have the feature of selectively responding to each of the five basic tastes, which is realized by the lipid/polymer membranes. In this study, we developed a new saltiness sensor based on the lipid/polymer membrane with the aim of quantifying the saltiness enhancement effect. In addition to the conventional components of a lipid, plasticizer, and polymer supporting reagent, the membrane we developed comprises ionophores, which selectively capture sodium ions. As a result, the response of the sensor increased logarithmically with the activity of NaCl in measured samples, similarly to the taste response of humans. In addition, all of the sensor responses increased upon adding saltiness-enhancing substances, such as citric acid, tartaric acid and branched-chain amino acids (BCAAs), to NaCl samples. These findings suggest that it is possible to quantify the saltiness enhancement effect using a taste sensor with lipid/polymer membranes.
UR - http://www.scopus.com/inward/record.url?scp=85076121300&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85076121300&partnerID=8YFLogxK
U2 - 10.3390/s19235251
DO - 10.3390/s19235251
M3 - Article
C2 - 31795329
AN - SCOPUS:85076121300
SN - 1424-8220
VL - 19
JO - Sensors (Switzerland)
JF - Sensors (Switzerland)
IS - 23
M1 - 5251
ER -