Relationship between the Amount of Bitter Substances  Adsorbed onto Lipid/Polymer Membrane and the Electric Response of Taste Sensors

Toko, Kiyoshi; Hara, Daichi; Tahara, Yusuke; Yasuura, Masato; Ikezaki, Hidekazu

doi:10.3390/s140916274

Cited by 48 publications

(46 citation statements)

References 22 publications

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“…On the other hand, the amount of quinine hydrochloride adsorbed to the sensor membrane was the same both before and after the deterioration. 96 The reason for the decrease in CPA value is the same as we reported in a previous study, 97 the CPA value is affected by two factors-the surface charge density and the amount of adsorbed iso-α-acids. The decrease in the CPA value despite the constant amount of adsorbed iso-α-acids is caused by the decrease in the sensitivity of the membrane as the surface charge density increases.…”

Section: •1 Elucidation Of Mechanism Of Response Deterioration Of Bisupporting

confidence: 71%

“…2, the taste sensor for basic bitterness can measure bitterness as CPA values corresponding to the aftertaste felt by humans caused by membrane potential changes due to bitter substances adsorbed onto the lipid membrane. 75,97,101 By applying this phenomenon, the sensor can evaluate the effect of hydrophobic bitterness-masking substances that can mask bitter receptors directly. In this section, we introduce a method of evaluating bitterness-masking substances.…”

Section: •3 Quantification Of Bitterness-masking Effect On the Tonguementioning

confidence: 99%

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Taste Sensor: Electronic Tongue with Lipid Membranes

Tahara

Yatabe

et al. 2019

ANAL. SCI.

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Taste is of five basic types, namely, sourness, saltiness, sweetness, bitterness and umami. In this review, we focus on a potentiometric taste sensor that we developed and fabricated using lipid polymer membranes. The taste sensor can measure the taste perceived by humans and is called an electronic tongue with global selectivity, which is the property to discriminate taste qualities and quantify them without discriminating each chemical substance. This property is similar to the gustatory system; hence, the taste sensor is a type of biomimetic device. In this paper, we first explain the sensing mechanism of the taste sensor, its application to beer evaluation and the measurement mechanism. Second, results recently obtained are introduced; i.e., the application of the senor to high-potency sweeteners and the improvement of the bitterness sensor are explained. Last, quantification of the bitterness-masking effect of high-potency sweeteners is explained using a regression analysis based on both the outputs of bitterness and sweetness sensors. The taste sensor provides a biomimetic method different from conventional analytical methods.

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Section: •1 Elucidation Of Mechanism Of Response Deterioration Of Bisupporting

confidence: 71%

Section: •3 Quantification Of Bitterness-masking Effect On the Tonguementioning

confidence: 99%

Taste Sensor: Electronic Tongue with Lipid Membranes

Tahara

Yatabe

et al. 2019

ANAL. SCI.

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“…CPA corresponds to the so-called aftertaste. (1)(2)(3)(4) Although lipid/polymer membranes of the taste sensor respond to several taste substances simultaneously, the CPA value is specific to adsorptive taste substances. Recent studies show that there is high correlation between the CPA value and the amount of substances adsorbed onto the lipid/polymer membranes.…”

Section: Analysis Of Taste Using Taste Sensormentioning

confidence: 99%

“…Recently, considerable progress has been made in the development of taste and odor sensors, and taste sensors are already in practical use. (1)(2)(3)(4)(5)(6)(7)(8) Odor sensors based on various materials and principles have also been proposed, some of which have been practically applied. (1,(9)(10)(11)(12) Thus, various sensing devices that can be used to objectively evaluate the palatability of beverages, in which palatability is dominantly determined by taste, are being developed.…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Heating Methods on Positional Differences in Taste, Texture, Color, and Palatability of Simmered Food: Comparison of Sensor Responses and Sensory Evaluation Results

2015

Sensors and Materials

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The palatability of food depends on various factors including the five human senses. The palatability of beverages can now be objectively and quantitatively evaluated owing to the development of various sensing devices including taste sensors. In this study, we carried out a sensory evaluation and physicochemical analyses using three sensing devices (a taste sensor, a creep meter, and a colorimeter) to objectively evaluate the palatability of foods simmered by different heating methods. The samples used for the evaluation were selected from daikon radishes simmered in large quantities using professional heating appliances. The results of the sensory evaluation were in good agreement with those of the analysis using each sensing device. It was clarified that the palatability, taste, texture, and color of the simmered food (daikon) placed at different positions (outer and middle regions of a pan) were affected by the heating method.

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“…When a taste substance is adsorbed onto this membrane, data is obtained from the resulting changes in membrane potential. This technology offers an intelligent electronic recognition system, which reflects the overall taste information of a sample (1,8–10). …”

Section: Introductionmentioning

confidence: 99%

Optimization and validation of the protocol used to analyze the taste of traditional Chinese medicines using an electronic tongue

Gao

Liu

et al. 2016

Experimental and Therapeutic Medicine

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Tools to define the active ingredients and flavors of Traditional Chinese Medicines (TCMs) are limited by long analysis times, complex sample preparation and a lack of multiplexed analysis. The aim of the present study was to optimize and validate an electronic tongue (E-tongue) methodology to analyze the bitterness of TCMs. To test the protocol, 35 different TCM concoctions were measured using an E-tongue, and seven replicate measurements of each sample were taken to evaluate reproducibility and precision. E-tongue sensor information was identified and classified using analysis approaches including least squares support vector machine (LS-SVM), support vector machine (SVM), discriminant analysis (DA) and partial least squares (PLS). A benefit of this analytical protocol was that the analysis of a single sample took <15 min for all seven sensors. The results identified that the LS-SVM approach provided the best bitterness classification accuracy (binary classification accuracy, 100%; ternary classification accuracy, 89.66%). The E-tongue protocol developed showed good reproducibility and high precision within a 6 h measurement cycle. To the best of our knowledge, this is the first study of an E-tongue being applied to assay the bitterness of TCMs. This approach could be applied in the classification of the taste of TCMs, and serve important roles in other fields, including foods and beverages.

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Relationship between the Amount of Bitter Substances Adsorbed onto Lipid/Polymer Membrane and the Electric Response of Taste Sensors

Cited by 48 publications

References 22 publications

Taste Sensor: Electronic Tongue with Lipid Membranes

Taste Sensor: Electronic Tongue with Lipid Membranes

Effects of Different Heating Methods on Positional Differences in Taste, Texture, Color, and Palatability of Simmered Food: Comparison of Sensor Responses and Sensory Evaluation Results

Optimization and validation of the protocol used to analyze the taste of traditional Chinese medicines using an electronic tongue

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