TY - JOUR
T1 - A microfluidic sensor for continuously measuring membrane potential changes in interactions between taste substances and lipid polymer membranes
AU - Tahara, Yusuke
AU - Kikuya, Shogo
AU - Okada, Takeshi
AU - Suzuki, Yuto
AU - Takigawa, Ryo
N1 - Publisher Copyright:
© 2024 The Japan Society of Applied Physics.
PY - 2024/3/1
Y1 - 2024/3/1
N2 - To evaluate the taste changes experienced by humans over time, we developed a microfluidic sensor for continuously measuring membrane potential changes in interactions between taste substances and lipid polymer membranes. The performance of the proposed sensing device was evaluated by determining the dependence on concentration using tannic acid (astringency substance) solutions and measuring the selectivity using other taste quality samples. Furthermore, to demonstrate the practicality of the sensor, we measured three samples of red wine. The fabricated microfluidic sensor could measure changes in membrane potential over time and was shown to have high selectivity comparable to that of the commercialized sensor. In addition, measurements were performed on a real sample of red wine, and the membrane potential response over time was measured for several different wines. Thus, it was shown that a new sensor could be realized for objectively quantifying changes in taste perceived by humans over time.
AB - To evaluate the taste changes experienced by humans over time, we developed a microfluidic sensor for continuously measuring membrane potential changes in interactions between taste substances and lipid polymer membranes. The performance of the proposed sensing device was evaluated by determining the dependence on concentration using tannic acid (astringency substance) solutions and measuring the selectivity using other taste quality samples. Furthermore, to demonstrate the practicality of the sensor, we measured three samples of red wine. The fabricated microfluidic sensor could measure changes in membrane potential over time and was shown to have high selectivity comparable to that of the commercialized sensor. In addition, measurements were performed on a real sample of red wine, and the membrane potential response over time was measured for several different wines. Thus, it was shown that a new sensor could be realized for objectively quantifying changes in taste perceived by humans over time.
UR - http://www.scopus.com/inward/record.url?scp=85186119451&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85186119451&partnerID=8YFLogxK
U2 - 10.35848/1347-4065/ad25ac
DO - 10.35848/1347-4065/ad25ac
M3 - Article
AN - SCOPUS:85186119451
SN - 0021-4922
VL - 63
JO - Japanese journal of applied physics
JF - Japanese journal of applied physics
IS - 3
M1 - 03SP50
ER -