Home // ALLSENSORS 2018, The Third International Conference on Advances in Sensors, Actuators, Metering and Sensing // View article

Development of Taste Sensor with High Selectivity and Sensitivity

Authors:
Yusuke Tahara
Kiyoshi Toko

Keywords: taste sensor; lipid polymer membrane; sensory score

Abstract:
We have developed a taste sensor for objective taste evaluations of foods, beverages and pharmaceuticals. The taste sensor is based on the potentiometric measurement system and has sensor electrodes with lipid polymer membranes as working electrodes and as reference electrode. It is desirable for the sensor to be able to evaluate not only the taste, but also the aftertaste, similar to the way humans experience it. In this study, we report relationships between sensor responses, the amount of adsorbed monosodium glutamate (MSG) onto the lipid polymer membrane and human sensory score for the evaluation of the aftertaste of umami.

Pages: 26 to 27

Copyright: Copyright (c) IARIA, 2018

Publication date: March 25, 2018

Published in: conference

ISSN: 2519-836X

ISBN: 978-1-61208-621-7

Location: Rome, Italy

Dates: from March 25, 2018 to March 29, 2018