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High-potency sweeteners are applied to low-calorie diets and bitterness-masking ingredients in pharmaceutical products. We have studied taste sensors with lipid polymer membranes based on potentiometric measurement system for high-potency sweeteners. However, the sensor also responds to astringency substances because of hydrophobic characteristics of the lipid polymer membrane. In this study, we developed...
A taste sensor using a lipid/polymer membrane, i.e., an electronic tongue with global selectivity, has been developed for objective evaluation of the taste of foods and beverages. Moreover, the taste sensor has been also contributing to safety of foods, e.g., the sensor membrane with strong hydrophobicity was used to detect sodium dodecyl sulfate (SDS), a negatively charged surfactant, which was generally...
The purpose of this study is the development of a multichannel taste sensor chip for use in a portable taste sensor. The chip comprises a set of Ti/Ag patterned electrodes with lipid/polymer membranes and a reference electrode. The electrodes are formed on a polycarbonate substrate, which is attached to a polycarbonate sheet by double-sided adhesive tape (polyimide). The polycarbonate sheet has a...
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