Abstract
Rapid development of “electronic tongue” technology requires novel sensors with response toward various classes of taste substances. Potentiometric sensors gained wide acceptance for these purposes, however, they cannot provide for sensitivity toward numerous sugars, since typical carbohydrates are normally not ionized under measurement conditions. We report on feasibility study of an approach to potentiometric sensing of sugars using Saccharomyces cerevisiae (baker's yeast) as a sample modulator. The ability of the yeast to ferment sugars and proportionally increase sample acidity can be tracked with ordinary pH glass electrode and can be related to the amount of sugar in a quantitative way. We optimized measurement conditions with yeasts and demonstrated the applicability of this simple approach to quantitative sucrose determination in apple juices.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
