Taste sensor with multiarray lipid/polymer membranes

Xiao Wu, Kiyoshi Toko

研究成果: ジャーナルへの寄稿総説査読

11 被引用数 (Scopus)

抄録

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.

本文言語英語
論文番号116874
ジャーナルTrAC - Trends in Analytical Chemistry
158
DOI
出版ステータス出版済み - 1月 2023

!!!All Science Journal Classification (ASJC) codes

  • 分析化学
  • 分光学

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