Taste Sensor Using Membrane Impedance Change

Hideyuki Akiyama; Tadashi Tsuzaki; Kiyoshi Toko; Kaoru Yamafuji

doi:10.1541/ieejsmas.117.89

Taste Sensor Using Membrane Impedance Change

Hideyuki Akiyama, Tadashi Tsuzaki, Kiyoshi Toko, Kaoru Yamafuji

Electronic Devices

Research output: Contribution to journal › Article › peer-review

6 Citations (Scopus)

Abstract

Impedance changes in lipid membranes by basic taste substances were measured. A multichannel taste sensor developed by us is based on potentiometry, then sensitivity to nonelectrolytes and weak electrolytes is lower than that to strong electrolytes. There is a possibility to detect nonelectrolytes as increase of membrane resistance because of adsorption of chemicals to the membrane by performing the impedance measurement which is represented by a combination of resistance and capacitance. In this work, sucrose, a nonionic taste substance, could be detected as increase of membrane resistance and capacitance. Therefore, taste sensing based on impedance measurement will be effective for detection of taste substances of nonelectrolytes, and the highly efficient, humanlike taste-sensing system will be realized by combination with the conventional taste sensor.

Original language	English
Pages (from-to)	89-94
Number of pages	6
Journal	IEEJ Transactions on Sensors and Micromachines
Volume	117
Issue number	2
DOIs	https://doi.org/10.1541/ieejsmas.117.89
Publication status	Published - 1997

All Science Journal Classification (ASJC) codes

Mechanical Engineering
Electrical and Electronic Engineering

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10.1541/ieejsmas.117.89

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title = "Taste Sensor Using Membrane Impedance Change",

abstract = "Impedance changes in lipid membranes by basic taste substances were measured. A multichannel taste sensor developed by us is based on potentiometry, then sensitivity to nonelectrolytes and weak electrolytes is lower than that to strong electrolytes. There is a possibility to detect nonelectrolytes as increase of membrane resistance because of adsorption of chemicals to the membrane by performing the impedance measurement which is represented by a combination of resistance and capacitance. In this work, sucrose, a nonionic taste substance, could be detected as increase of membrane resistance and capacitance. Therefore, taste sensing based on impedance measurement will be effective for detection of taste substances of nonelectrolytes, and the highly efficient, humanlike taste-sensing system will be realized by combination with the conventional taste sensor.",

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year = "1997",

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T1 - Taste Sensor Using Membrane Impedance Change

AU - Akiyama, Hideyuki

AU - Tsuzaki, Tadashi

AU - Toko, Kiyoshi

AU - Yamafuji, Kaoru

PY - 1997

Y1 - 1997

N2 - Impedance changes in lipid membranes by basic taste substances were measured. A multichannel taste sensor developed by us is based on potentiometry, then sensitivity to nonelectrolytes and weak electrolytes is lower than that to strong electrolytes. There is a possibility to detect nonelectrolytes as increase of membrane resistance because of adsorption of chemicals to the membrane by performing the impedance measurement which is represented by a combination of resistance and capacitance. In this work, sucrose, a nonionic taste substance, could be detected as increase of membrane resistance and capacitance. Therefore, taste sensing based on impedance measurement will be effective for detection of taste substances of nonelectrolytes, and the highly efficient, humanlike taste-sensing system will be realized by combination with the conventional taste sensor.

AB - Impedance changes in lipid membranes by basic taste substances were measured. A multichannel taste sensor developed by us is based on potentiometry, then sensitivity to nonelectrolytes and weak electrolytes is lower than that to strong electrolytes. There is a possibility to detect nonelectrolytes as increase of membrane resistance because of adsorption of chemicals to the membrane by performing the impedance measurement which is represented by a combination of resistance and capacitance. In this work, sucrose, a nonionic taste substance, could be detected as increase of membrane resistance and capacitance. Therefore, taste sensing based on impedance measurement will be effective for detection of taste substances of nonelectrolytes, and the highly efficient, humanlike taste-sensing system will be realized by combination with the conventional taste sensor.

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Taste Sensor Using Membrane Impedance Change

Abstract

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