Discrimination of pungent-tasting substances using surface-polarity controlled sensor with indirect in situ modification

Myung Jong Ju, Kosuke Hayama, Kenshi Hayashi, Kiyoshi Toko

Research output: Contribution to journalArticlepeer-review

19 Citations (Scopus)


Taste qualities were studied using a method for detecting the change in interactions between an electrode surface and taste substances in aqueous solution. The present method to detect chemicals was categorized into impedance spectroscopy in electrochemistry. Taste substances affect the electrochemical impedance by adsorption to the electrode surface. Dependences of the impedance on the electrode potential showed different patterns for five basic taste substances with different taste qualities. Furthermore, the response profiles obtained for capsaicin, piperine and allyl isothiocyanate, which are natural pungent-taste substances and have strong hydrophobic groups, were discriminated from those for bitter taste substances using a new method detecting the change of electrode impedance by addition of the mediators of chemical interactions to the taste substances. Hydrophobic substances, which were difficult to discriminate using the electrochemical method, could be discriminated by a proposed method; hence, it was possible to detect wide range of chemical substances from hydrophilic electrolytes to various hydrophobic non-electrolytes.

Original languageEnglish
Pages (from-to)150-157
Number of pages8
JournalSensors and Actuators, B: Chemical
Issue number1-2
Publication statusPublished - Mar 1 2003

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Instrumentation
  • Condensed Matter Physics
  • Surfaces, Coatings and Films
  • Metals and Alloys
  • Electrical and Electronic Engineering
  • Materials Chemistry


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