Abstract
A broad-spectrum sweet taste sensor based on Ni(OH)2/Ni electrode was fabricated by the cyclic voltammetry technique. This sensor can be directly used to detect natural sweet substances in 0.1 M NaOH solution by chronoamperometry method. The current value measured by the sensor shows a linear relationship with the concentration of glucose, sucrose, fructose, maltose, lactose, xylitol, sorbitol, and erythritol (R2 = 0.998, 0.983, 0.999, 0.989, 0.985, 0.990, 0.991, and 0.985, respectively). Moreover, the characteristic value of this sensor is well correlated with the concentration and relative sweetness of eight sweet substances. The good correlation between the characteristic value of six fruit samples measured by the sensor and human sensory sweetness measured by sensory evaluation (correlation coefficient = 0.95) indicates that it can reflect the sweetness of fruits containing several sweet substances. In addition, the sensor also exhibits good long-term stability over 40 days (signal ratio fluctuation ranges from 91.5% to 116.2%). Thus, this broad-spectrum sensor is promising for sweet taste sensory application.
Highlights
Human taste sensations can be divided into five primary qualities: bitter, sour, salty, sweet, and umami [1]
In our recent research work, we found that the Ni(OH)2 sensor can respond to some other sugars under certain experimental conditions, such as sucrose, maltose, and fructose
We propose that this characteristic can be applied to sweet taste sensor
Summary
Human taste sensations can be divided into five primary qualities: bitter, sour, salty, sweet, and umami [1]. Sweet is considered to be the most essential basic taste and has the high relation with the human body [2,3]. Sweetness is a favorite natural taste for babies [4]. Infants preferred sweet taste over water at the age of 3, 6, and 12 months [5]. There is a small but significant association between the subjects’ frequency of consumption of sweet foods [6]. Sweet substances and sweet taste are very important, especially in the beverage and fruit juice area. The appropriate sweet substance concentration can contribute to the appealing taste of products
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