Presentation 2002/9/13
An Improvement of Sensitivity for Sweet Taste Substances Using Taste Sensor with Lipid/Polymer Membranes
Masaaki HABARA, Hidekazu IKEZAKI, Kiyoshi TOKO,
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Abstract(in English) The higher sensitivity for sweeteners can be achieved by using taste sensor with newly developed lipid/polymer membranes. The membrane is composed of lipids such as phosphoric acid di-n-hexadecyl ester and tetradodecylammoniumbromid, and a plasticizer, dioctyl phenylphosphonate. As a result of changing electric charge of the membrane surface, the sensor shows five to ten times higher sensitivity for sweeteners than that of a conventional one. The experimental results of sweeteners relatively correspond to human sensory evaluation.
Keyword(in Japanese) (See Japanese page)
Keyword(in English) taste sensor / lipid membrane / electric charge / sweetness
Paper # OME2002-64
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Committee OME
Conference Date 2002/9/13(1days)
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Paper Information
Registration To Organic Material Electronics (OME)
Language JPN
Title (in Japanese) (See Japanese page)
Sub Title (in Japanese) (See Japanese page)
Title (in English) An Improvement of Sensitivity for Sweet Taste Substances Using Taste Sensor with Lipid/Polymer Membranes
Sub Title (in English)
Keyword(1) taste sensor
Keyword(2) lipid membrane
Keyword(3) electric charge
Keyword(4) sweetness
1st Author's Name Masaaki HABARA
1st Author's Affiliation Graduate School of Information Science and Electrical Engineering, Kyushu University()
2nd Author's Name Hidekazu IKEZAKI
2nd Author's Affiliation Intelligent Sensor Technology, Inc.
3rd Author's Name Kiyoshi TOKO
3rd Author's Affiliation Graduate School of Information Science and Electrical Engineering, Kyushu University
Date 2002/9/13
Paper # OME2002-64
Volume (vol) vol.102
Number (no) 327
Page pp.pp.-
#Pages 6
Date of Issue