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Article

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

1
Research and Development Center for Taste and Odor Sensing, Kyushu University, Nishi-ku, Fukuoka 819-0395, Japan
2
Graduate School of Information Science and Electrical Engineering, 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.
These authors contributed equally to this work.
Academic Editor: Arun Bhunia
Sensors 2015, 15(9), 22439-22450; https://doi.org/10.3390/s150922439
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)
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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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. https://doi.org/10.3390/s150922439

AMA 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(9):22439-22450. https://doi.org/10.3390/s150922439

Chicago/Turabian Style

Yatabe, Rui, Junpei Noda, Yusuke Tahara, Yoshinobu Naito, Hidekazu Ikezaki, and Kiyoshi Toko. 2015. "Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process" Sensors 15, no. 9: 22439-22450. https://doi.org/10.3390/s150922439

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