TY - JOUR
T1 - Taste sensor with multiarray lipid/polymer membranes
AU - Wu, Xiao
AU - Toko, Kiyoshi
N1 - Funding Information:
Funding: This work was supported by JSPS KAKENHI Grant Number 21H05006 and a project commissioned by the New Energy and Industrial Development Organization (NEDO) .
Publisher Copyright:
© 2022 Elsevier B.V.
PY - 2023/1
Y1 - 2023/1
N2 - A potentiometric taste sensor with multiarray lipid/polymer membranes was developed about 30 years ago. This taste sensor is called an electronic tongue with global selectivity, which implies the ability to classify the taste of foods into five basic tastes and quantify them. It has already been commercialized and utilized in food and pharmaceutical companies worldwide. The sensor can measure the gustatory phenomena occurring on the tongue and can furthermore express the taste felt by the brain through a chemometric approach. In this paper, we review studies on the taste sensor and the latest developments such as improved durability and reusability, the quantification of bitterness suppressed by high-potency sweeteners, and the evaluation of the saltiness enhancement effect. The last topic refers to a new mechanism of potentiometric measurement to detect noncharged bitter substances using allostery, which is applicable to many types of protein in biological systems.
AB - A potentiometric taste sensor with multiarray lipid/polymer membranes was developed about 30 years ago. This taste sensor is called an electronic tongue with global selectivity, which implies the ability to classify the taste of foods into five basic tastes and quantify them. It has already been commercialized and utilized in food and pharmaceutical companies worldwide. The sensor can measure the gustatory phenomena occurring on the tongue and can furthermore express the taste felt by the brain through a chemometric approach. In this paper, we review studies on the taste sensor and the latest developments such as improved durability and reusability, the quantification of bitterness suppressed by high-potency sweeteners, and the evaluation of the saltiness enhancement effect. The last topic refers to a new mechanism of potentiometric measurement to detect noncharged bitter substances using allostery, which is applicable to many types of protein in biological systems.
UR - http://www.scopus.com/inward/record.url?scp=85144078054&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85144078054&partnerID=8YFLogxK
U2 - 10.1016/j.trac.2022.116874
DO - 10.1016/j.trac.2022.116874
M3 - Review article
AN - SCOPUS:85144078054
SN - 0165-9936
VL - 158
JO - TrAC - Trends in Analytical Chemistry
JF - TrAC - Trends in Analytical Chemistry
M1 - 116874
ER -