TY - JOUR
T1 - Reusability Enhancement of Taste Sensor Using Lipid Polymer Membranes by Surfactant Cleaning Treatment
AU - Wu, Xiao
AU - Yuan, Yapeng
AU - Tahara, Yusuke
AU - Habara, Masaaki
AU - Ikezaki, Hidekazu
AU - Toko, Kiyoshi
N1 - Funding Information:
Manuscript received November 12, 2019; accepted January 13, 2020. Date of publication January 17, 2020; date of current version April 3, 2020. This work was supported by the New Energy and Industrial Technology Development Organization (NEDO), Japan, under Grant 16100863-0. This is an expanded article from the IEEE SENSORS 2019 Conference. The associate editor coordinating the review of this article and approving it for publication was Dr. Chang-Soo Kim. This article was presented at the International Symposium on Olfaction and Electronic Nose (ISOEN) 2019. (Corresponding author: Xiao Wu.) Xiao Wu, Yusuke Tahara, and Kiyoshi Toko are with the Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka 819-0395, Japan (e-mail: wu.xiao@nbelab.ed.kyushu-u.ac.jp).
Publisher Copyright:
© 2001-2012 IEEE.
PY - 2020/5/1
Y1 - 2020/5/1
N2 - The aim of our study was to enhance the reusability of a taste sensor by increasing the efficiency of the cleaning process. In this paper, we proposed a surfactant cleaning method for two types of bitterness sensor using lipid polymer membranes with high hydrophobicity. To select suitable surfactants for cleaning, the usability of four types of surfactant with different polarities and ionicities was evaluated. Among these surfactants, the anionic surfactant linear alkylbenzene sulfonate (LAS) showed no impact on the initial membrane potential and completely removed residue substances of high-concentration quinine hydrochloride adsorbed on the bitterness sensor used for hydrochloride salts. On the other hand, the amphoteric surfactant lauryl dimethylaminoacetic acid (LDA) showed no impact on the initial membrane potential and almost completely removed residue substances of high-concentration iso- α acid adsorbed on the bitterness sensor used for acidic bitter materials. Moreover, we found that the combined use of the conventional cleaning solution and LDA acid solution in turn greatly improved the reusability of an astringency sensor in multiple measurements of black tea.
AB - The aim of our study was to enhance the reusability of a taste sensor by increasing the efficiency of the cleaning process. In this paper, we proposed a surfactant cleaning method for two types of bitterness sensor using lipid polymer membranes with high hydrophobicity. To select suitable surfactants for cleaning, the usability of four types of surfactant with different polarities and ionicities was evaluated. Among these surfactants, the anionic surfactant linear alkylbenzene sulfonate (LAS) showed no impact on the initial membrane potential and completely removed residue substances of high-concentration quinine hydrochloride adsorbed on the bitterness sensor used for hydrochloride salts. On the other hand, the amphoteric surfactant lauryl dimethylaminoacetic acid (LDA) showed no impact on the initial membrane potential and almost completely removed residue substances of high-concentration iso- α acid adsorbed on the bitterness sensor used for acidic bitter materials. Moreover, we found that the combined use of the conventional cleaning solution and LDA acid solution in turn greatly improved the reusability of an astringency sensor in multiple measurements of black tea.
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U2 - 10.1109/JSEN.2020.2967083
DO - 10.1109/JSEN.2020.2967083
M3 - Article
AN - SCOPUS:85083040154
SN - 1530-437X
VL - 20
SP - 4579
EP - 4586
JO - IEEE Sensors Journal
JF - IEEE Sensors Journal
IS - 9
M1 - 8962038
ER -