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Sensors 2016, 16(2), 230; doi:10.3390/s16020230

Research on the Changes to the Lipid/Polymer Membrane Used in the Acidic Bitterness Sensor Caused by Preconditioning

1
Graduate School of Information Science and Electrical Engineering, Kyushu University, Nishi-ku, Fukuoka 819-0395, Japan
2
Research and Development Center for Taste and Odor Sensing, Kyushu University, Nishi-ku, Fukuoka 819-0395, Japan
3
Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi-shi, Kanagawa 243-0032, Japan
*
Author to whom correspondence should be addressed.
Academic Editor: W. Rudolf Seitz
Received: 25 December 2015 / Revised: 2 February 2016 / Accepted: 12 February 2016 / Published: 15 February 2016
(This article belongs to the Special Issue Olfactory and Gustatory Sensors)
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Abstract

A taste sensor that uses lipid/polymer membranes can evaluate aftertastes felt by humans using Change in membrane Potential caused by Adsorption (CPA) measurements. The sensor membrane for evaluating bitterness, which is caused by acidic bitter substances such as iso-alpha acid contained in beer, needs an immersion process in monosodium glutamate (MSG) solution, called “MSG preconditioning”. However, what happens to the lipid/polymer membrane during MSG preconditioning is not clear. Therefore, we carried out three experiments to investigate the changes in the lipid/polymer membrane caused by the MSG preconditioning, i.e., measurements of the taste sensor, measurements of the amount of the bitterness substance adsorbed onto the membrane and measurements of the contact angle of the membrane surface. The CPA values increased as the preconditioning process progressed, and became stable after 3 d of preconditioning. The response potentials to the reference solution showed the same tendency of the CPA value change during the preconditioning period. The contact angle of the lipid/polymer membrane surface decreased after 7 d of MSG preconditioning; in short, the surface of the lipid/polymer membrane became hydrophilic during MSG preconditioning. The amount of adsorbed iso-alpha acid was increased until 5 d preconditioning, and then it decreased. In this study, we revealed that the CPA values increased with the progress of MSG preconditioning in spite of the decrease of the amount of iso-alpha acid adsorbed onto the lipid/polymer membrane, and it was indicated that the CPA values increase because the sensor sensitivity was improved by the MSG preconditioning. View Full-Text
Keywords: taste sensor; bitterness sensor; lipid/polymer membrane; CPA value taste sensor; bitterness sensor; lipid/polymer membrane; CPA value
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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

Harada, Y.; Noda, J.; Yatabe, R.; Ikezaki, H.; Toko, K. Research on the Changes to the Lipid/Polymer Membrane Used in the Acidic Bitterness Sensor Caused by Preconditioning. Sensors 2016, 16, 230.

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