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Sensors 2015, 15(9), 22439-22450; doi:10.3390/s150922439

Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process

Research and Development Center for Taste and Odor Sensing, Kyushu University, Nishi-ku, Fukuoka 819-0395, Japan
Graduate School of Information Science and Electrical Engineering, Kyushu University, Nishi-ku, Fukuoka 819-0395, Japan
Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi-shi, Kanagawa 243-0032, Japan
These authors contributed equally to this work.
Author to whom correspondence should be addressed.
Academic Editor: Arun Bhunia
Received: 31 July 2015 / Revised: 27 August 2015 / Accepted: 31 August 2015 / Published: 4 September 2015
(This article belongs to the Special Issue Sensors for Food Safety and Quality)
View Full-Text   |   Download PDF [1102 KB, uploaded 4 September 2015]   |  


It is possible to evaluate the taste of foods or medicines using a taste sensor. The taste sensor converts information on taste into an electrical signal using several lipid/polymer membranes. A lipid/polymer membrane for bitterness sensing can evaluate aftertaste after immersion in monosodium glutamate (MSG), which is called “preconditioning”. However, we have not yet analyzed the change in the surface structure of the membrane as a result of preconditioning. Thus, we analyzed the change in the surface by performing contact angle and surface zeta potential measurements, Fourier transform infrared spectroscopy (FTIR), X-ray photon spectroscopy (XPS) and gas cluster ion beam time-of-flight secondary ion mass spectrometry (GCIB-TOF-SIMS). After preconditioning, the concentrations of MSG and tetradodecylammonium bromide (TDAB), contained in the lipid membrane were found to be higher in the surface region than in the bulk region. The effect of preconditioning was revealed by the above analysis methods. View Full-Text
Keywords: taste sensor; lipid; surface; FTIR; XPS; GCIB-TOF-SIMS taste sensor; lipid; surface; FTIR; XPS; GCIB-TOF-SIMS

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Yatabe, R.; Noda, J.; Tahara, Y.; Naito, Y.; Ikezaki, H.; Toko, K. Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process. Sensors 2015, 15, 22439-22450.

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