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Study of the Relationship between Taste Sensor Response and the Amount of Epigallocatechin Gallate Adsorbed Onto a Lipid-Polymer Membrane

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
*
Author to whom correspondence should be addressed.
Academic Editors: Yoshiteru Ishida and Masahiro Tokumitsu
Sensors 2015, 15(3), 6241-6249; https://doi.org/10.3390/s150306241
Received: 15 December 2014 / Revised: 19 January 2015 / Accepted: 9 March 2015 / Published: 13 March 2015
(This article belongs to the Special Issue State-of-the-Art Sensors Technology in Japan 2015)
A taste sensor using lipid-polymer membranes has been developed to evaluate the taste of foods, beverages and medicines. The response of the taste sensor, measured as a change in the membrane potential caused by adsorption (CPA), corresponds to the aftertaste felt by humans. The relationships between the CPA value and the amount of adsorbed taste substances, quinine and iso-α acid (bitterness), and tannic acid (astringency), have been studied so far. However, that of epigallocatechin gallate (EGCg) has not been clarified, although EGCg is abundantly present in green tea as one of its astringent substances. This study aimed at clarifying the response of the taste sensor to EGCg and its relationship with the amount of EGCg adsorbed onto lipid-polymer membranes. The lipid concentration dependence of the CPA value was similar to that of the amount of adsorbed EGCg, indicating a high correlation between the CPA value and the amount of adsorbed EGCg. The CPA value increased with increasing amount of adsorbed EGCg; however, the CPA value showed a tendency of leveling off when the amount of adsorbed EGCg further increased. View Full-Text
Keywords: taste sensor; lipid-polymer membrane; CPA value; astringent substance; epigallocatechin gallate taste sensor; lipid-polymer membrane; CPA value; astringent substance; epigallocatechin gallate
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Harada, Y.; Tahara, Y.; Toko, K. Study of the Relationship between Taste Sensor Response and the Amount of Epigallocatechin Gallate Adsorbed Onto a Lipid-Polymer Membrane. Sensors 2015, 15, 6241-6249.

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