Abstract
We have developed a new portable taste sensor with a lipid/polymer membrane and conducted experiments to evaluate the sensor's performance. The fabricated sensor consists of a taste sensor chip (40 mm × 26 mm × 2.2 mm) with working and reference electrodes and a portable sensor device (80 mm × 25 mm × 20 mm). The working electrode consists of a taste-sensing site comprising a poly(hydroxyethyl)methacrylate (pHEMA) hydrogel layer with KCl as the electrolyte layer and a lipid/polymer membrane as the taste sensing element. The reference electrode comprises a polyvinyl chloride (PVC) membrane layer with a small hole and a pHEMA layer with KCl. The whole device is the size of a USB memory stick, making it suitable for portable use. The sensor's response to tannic acid as the standard astringency substance showed good accuracy and reproducibility, and was comparable with the performance of a commercially available taste sensing system. Thus, it is possible for this sensor to be used for in-field evaluations and it can make a significant contribution to the food industry, as well as in various fields of research.
Highlights
In taste evaluation in the food and pharmaceutical industries, sensory tests are generally carried out by human panelists
The taste sensing system with lipid/polymer membranes consisting of plasticizers, lipids and polyvinyl chloride can be used to evaluate the taste of foods and medicines [1,2,3,4,5,6]
We have developed a portable taste sensor with lipid/polymer membranes which are used as sensing sites in conventional taste sensing systems [16,17,18]
Summary
In taste evaluation in the food and pharmaceutical industries, sensory tests are generally carried out by human panelists. The taste sensing system with lipid/polymer membranes consisting of plasticizers, lipids and polyvinyl chloride can be used to evaluate the taste of foods and medicines [1,2,3,4,5,6]. We have developed a portable taste sensor with lipid/polymer membranes which are used as sensing sites in conventional taste sensing systems [16,17,18]. The working electrode with the lipid/polymer membrane and the reference electrode need to be both physically and chemically highly durable against washing processes using washing solutions including ethanol. Good accuracy and reproducibility, and was comparable with the performance of a commercially available taste sensing system
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