Abstract

Development and Investigation of a Sweetness Sensor for Sugars -Effect of Lipids-

Highlights

  • Sweetness indicates nutrient sources such as saccharides

  • 3.1 Selection of plasticizers To select the most suitable plasticizer for the sweetness sensor, we investigated three types of plasticizer, PA as a lipid and polyvinyl chloride (PVC) as a polymer

  • A sweetness sensor for sugars was investigated in this study

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Summary

Introduction

Sweetness indicates nutrient sources such as saccharides. Sweet substances cover a large number of compounds with diverse chemical structures and sizes, as represented by sugars (e.g., sucrose), sugar alcohols (e.g., mannitol), sulfonyl amides (e.g., saccharine sodium), d-amino acids (e.g., d-tryptophan), peptides (e.g., aspartame) and proteins (e.g., thaumatin). Sugars are one of the most famous groups of sweeteners. One type of heterodimeric receptor (T1R2+T1R3) responds to sweeteners with. All chemical structures.[1,2] there are no significant characteristics common to only sweeteners. The AH-B theory is one of the most widely accepted models, but no model can explain the structural features common only among sweeteners without exceptions.[2,3,4,5] it is difficult to realize a sweetness sensor. Some methods of estimating sweetness have been developed and commercialized, for example, the Brix meter (refractometer) and NIR or FT-IR techniques.[6,7] These methods mainly estimate the quantities of sugars that are uncharged sweeteners, whereas they cannot measure all types of sweetener

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