Development of a microfluidic-based taste sensor using lipid polymer membrane

Yusuke Tahara, Fumihiro Sassa, Ryo Takigawa, Yuma Kurihara

研究成果: ジャーナルへの寄稿学術誌査読

2 被引用数 (Scopus)

抄録

This study aims to develop a microfluidic-based taste sensor for detecting time-dependent human taste sensations. Lipid polymer membranes were welded to perforated polycarbonate films with organic solvents to monitor the adsorption and desorption of taste substances to lipid polymer membranes and to physically immobilize lipid polymer membranes to withstand the pressure of a pumped liquid. A polydimethylsiloxane flow channel was bonded chemically to the polycarbonate film with the lipid polymer membrane using 3-aminopropylethoxysilane. A fabricated microfluidic-based taste sensor could measure the membrane potential change with time due to the adsorption and desorption of tannic acid, an astringency substance, onto a lipid polymer membrane. The proposed sensor could be useful as a tool for assessing the time-course changes in human taste.

本文言語英語
論文番号SG1014
ジャーナルJapanese journal of applied physics
62
DOI
出版ステータス出版済み - 6月 1 2023

!!!All Science Journal Classification (ASJC) codes

  • 工学一般
  • 物理学および天文学一般

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