Lipid-coated Quartz-crystal Microbalance Research Articles

Development of Beer Taste Sensor Using a Lipid-Coated Quartz-Crystal Microbalance

Objective evaluation systems for beer tastes were developed using a lipid-coated quartz-crystal microbalance (QCM). The adsorption and desorption on the lipid membrane in a water flow system showed a good correlation with beer body or smoothness in a sensory evaluation, respectively. The adsorption and desorption of beer on the lipid membrane in a flowing acetate buffer showed a bitter intensity and duration. The lipid-coated QCM specifically responded to astringent tannins in the presence of gelatin, which could be used to evaluate the beer astringency. It appears that the adsorption and desorption behaviors of beer on a lipid membrane can partially simulate the ionic or hydrophobic interactions of the beer taste components with the tongue and throat surfaces. Thus, the lipid-coated QCM system can objectively measure the body, smoothness, bitterness, and astringency of a beer.

Adsorption and Desorption of Beer and Coffee on a Lipid Membrane as Related to Sensory Bitterness

An objective evaluation method for the bitter characteristics of beverages was developed with a lipid-coated quartz-crystal micro-balance connected with a flow injection system. Observation of the adsorption and desorption of beer and coffee on the lipid membrane in the buffer system specifically noted the hydrophobic interactions between the beer and coffee components and the lipid membrane, which could simulate the bitter reception reactions on the tongue. The adsorption or duration of beer or coffee on the lipid membrane in the acetate buffer successfully agreed with the bitter intensity or duration in the sensory evaluation, respectively.

Adsorption of Tannins on Lipid Membrane in the Presence of Peptides as Related to Astringency

ABSTRACT: stringent reception mechanism of tannins, which has not been fully elucidated, was studied using a lipid‐coated quartz‐crystal microbalance. We found that the adsorption of astringent tannins on the lipid membrane significantly increased in the presence of peptides, while NaCl, tartaric acid, quinine‐sulfite, sucrose, and glutamic acid had no effect. The adsorption of tannin‐peptide complexes showed a linear relationship with tannin concentration and had an optimum concentration of peptides. The adsorption of red wines on the lipid membrane in the presence of bovine serum albumin agreed with astringent intensity in sensory evaluation. It seems that adsorption of tannin‐peptide complexes on the oral lipid membrane could be important to the astringent sensation.

A New Taste Sensor for Evaluation of Beer Body and Smoothness Using a Lipid-Coated Quartz Crystal Microbalance

The relationship between the adsorption or desorption of beer on a lipid membrane and the beer's body or smoothness in a sensory evaluation was studied using a lipid-coated quartz crystal microbalance connected to a flow injection system. The adsorption and duration of beer on the lipid membrane showed a significant correlation with beer body and smoothness, respectively, as determined by sensory evaluation. Isohumulones, tartaric acid, NaCl, glutamic acid, and tannic acid were adsorbed on the lipid membrane. Di- and trihydroxyoctadecenoic acids increased the duration factor of the beer but not the adsorption. They decreased the beer smoothness but did not affect the body. Therefore, it seems that beer body and smoothness can be independently and objectively evaluated using this system, which simulates the electrostatic and/or hydrophobic interactions of the beer taste components with the tongue and throat surfaces.

水晶振動子による地下水・土壌中のトリクロロエチレンの簡易測定

A simple analytical method for the determination of trichloroethylene (TCE) in soil and groundwater using a lipid-coated quartz crystal microbalance (QCM) sensor was developed. For the measurement of the groundwater, shaking a water sample by hand in a sealed-bottle attained concentration equilibrium of TCE between water and headspace gas in the bottle. The frequency change of the QCM sensor that was monitored after inserting it into the headspace of the sealed bottle was turned out to be proportional to the concentration in water. Comparison of analytical performance of the QCM sensor and that of the gas detector tube, conventionally used for monitoring of these gases, was carried out. The former method gave a wider dynamic range of the measurement.

Beer Adsorption on a Lipid Membrane as Related to Sensory Evaluation

The relationship between the adsorption of beer on a lipid membrane and its sensory evaluation was studied using a lipid-coated quartz-crystal microbalance to develop an objective evaluation method for beer taste and texture. The adsorption abilities of beers in distilled water or acetate buffer showed a significant correlation with their body and smoothness or bitter intensity and duration, respectively, in a sensory evaluation. It seems that sensory body and smoothness can be objectively evaluated by the beer's adsorption characteristics on a lipid membrane in distilled water, which indicates ionic and hydrophobic interactions between the beer components and the tongue and throat surfaces, and that bitterness can be determined by the beer's adsorption characteristics in acetate buffer, which indicates the hydrophobic interaction.

Simple Analytical Method for the Determination of Volatile Chloroorganic Compounds in Water Using Lipid-Coated Quartz Crystal Microbalance Sensor

A simple analytical method for the determination of volatile chloroorganic compounds, such as trichloroethylene (TCE) and tetrachloroethylene (PCE), in water using a lipid-coated quartz crystal microbalance (QCM) sensor was developed. By shaking a water sample in a sealed-bottle for 30sec, concentration equilibrium of volatile chloroorganic compounds was attained between water and headspace gas in the bottle. The frequency change of the QCM sensor, which was monitored after inserting it into the headspace of the sealed bottle, was turned out to be proportional to the concentration in water. Comparison of analytical performance of the QCM sensor and that of the gas detector tube, conventionally used for monitoring of these gases, was carried out. The former method gave a wider dynamic range of the measurement. As another means of vaporization of volatile chloroorganic compounds from the water samples, a purified air was passed into the water and circulated in a closed system for about 300sec. Then, the air containing vaporized chloroorganic compounds was transferred into a flow cell incorporating four types of QCM sensors and the frequency changes were monitored. The QCM sensor, which gave the highest sensitivity, was a 353AN coated-QCM sensor and its sensitivity was beyond 3.6Hz/ppm.

Adsorption to or desorption of beer components from a lipid membrane related to sensory evaluation

The relationship between the adsorption to or desorption of beer from a lipid membrane and sensory evaluation was studied using a lipid-coated quartz crystal microbalance connected to a flow injection system. The adsorption and duration of adsorption of commercial beers showed a significant correlation with their body and smoothness in a sensory evaluation, respectively. Isohumulones, tartaric acid, NaCl, glutamic acid, and tannic acid were adsorbed onto the lipid membrane. Di- and trihydroxyoctadecenoic acids increased the duration of adsorption of the beer components onto the lipid membrane but not the extent of adsorption. They decreased the astringent duration of beer and the smoothness in the sensory evaluation but did not affect the intensity of bitterness or astringency or the body. It seems that this system, which modifies the electrostatic and hydrophobic interactions of the beer components with the tongue and throat surfaces, can mainly evaluate bitterness and/or astringency which significantly affect the body and smoothness of beer.

Adsorption to or Desorption of Beer Components from a Lipid Membrane Related to Sensory Evaluation.

The relationship between the adsorption to or desorption of beer from a lipid membrane and sensory evaluation was studied using a lipid-coated quartz crystal microbalance connected to a flow injection system. The adsorption and duration of adsorption of commercial beers showed a significant correlation with their body and smoothness in a sensory evaluation, respectively. Isohumulones, tartaric acid, NaCl, glutamic acid, and tannic acid were adsorbed onto the lipid membrane. Di- and trihydroxyoctadecenoic acids increased the duration of adsorption of the beer components onto the lipid membrane but not the extent of adsorption. They decreased the astringent duration of beer and the smoothness in the sensory evaluation but did not affect the intensity of bitterness or astringency or the body. It seems that this system, which modifies the electrostatic and hydrophobic interactions of the beer components with the tongue and throat surfaces, can mainly evaluate bitterness and/or astringency which significantly affect the body and smoothness of beer.

Evaluation of Beer Bitterness by Measuring the Adsorption on a Lipid-coated Quartz-crystal Microbalance

The adsorption of beer constituents on a lipid membrane, measured using a lipid-coated quartz crystal microbalance, showed a significant correlation with its bitter intensity and bitter duration in a sensory evaluation. The isohumulones and tetrahydroisohumulones increased the adsorption of beer on the lipid membrane. It appears that sensory bitterness can be objectively evaluated by measuring the adsorption characteristics of beer on the lipid membrane.

Detection of Chloroorganics by Lipid Coated Quartz Crystal Microbalance Sensor

A sensitive chloroorganics sensor using lipid coated quartz crystal microbalance (QCM) was developed. The mass change caused by a selective adsorption of chloroorganics on the surface of thin lipid film was detected as a frequency change of the QCM. Among the several lipids tested, the DC-7-12 gave the highs sensitivity for Trichroloethylene (TCE). A QCM coated with 5000ng of DC-7-12 gave the frequency change of 53Hz per 1000ppm of TCE, the calibration curve was linear up to 1000ppm. The response time was less than 2min. The sensitivity gradually decreased but it still showed more than 90% sensitivity after a months. By increase the amount of the coated lipid and by increase the basic frequency of the QCM, the sensitivity was improved up to 179Hz per 1000ppm. A possibility of selective determination of three different chlorrorganies was also shown by using the thin QCM coated with different kind of lipids

Detection of bioactive compounds using a lipid-coated quartz-crystal microbalance

Interactions of bioactive compounds such as bitter substances, odorous compounds, anaesthetics, surfactants, and antibiotics, with lipid multibilayers were studied using a quartz-crystal microbalance (QCM) deposited with lipid multilayers. The amount of adsorption (partition coefficient) or the penetration behaviour of these compounds with lipid matrices could be obtained quantitatively at the nanogram level from the decrease in frequency of the lipid multibilayer-deposited QCM in aqueous solutions. The partition coefficients obtained for the bioactive compounds into the lipid matrix gave a good linear correlation with their properties such as their bitter taste, intensity of smell, potency as anaesthetics or the toxicity of surfactants, and intensity of antibiotics. The lipid-coated QCM will become a new tool to determine the affinity of hydrophobic bioactive compounds for lipid matrices in aqueous solutions.

Absorption behaviors of surfactant molecules on a lipid-coated quartz-crystal microbalance. An alternative to eye-irritant tests

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTAbsorption behaviors of surfactant molecules on a lipid-coated quartz-crystal microbalance. An alternative to eye-irritant testsYoshio. Okahata and Hiroshi. EbatoCite this: Anal. Chem. 1991, 63, 3, 203–207Publication Date (Print):February 1, 1991Publication History Published online1 May 2002Published inissue 1 February 1991https://doi.org/10.1021/ac00003a003RIGHTS & PERMISSIONSArticle Views290Altmetric-Citations39LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (1 MB) Get e-Alerts Get e-Alerts

特集： 膜機能の抑制 人工脂質膜における分子認識

We reviewed a sensing system and mechanism of bitter and odorous compound by using a lipid-coated quartz-crystal microbalance. Strength of bitter taste and odorant can be explained by the adsorption amount to a lipid matrix : the stronger bitter or odorous compound absorbs into the lipid membrane with the larger amount. This adsorption behavior can be explained by hydrophobicity and molecular shape of additives : the more hydrophobic and the more slender molecule absorbs into the lipid matrix with the larger amount.These adsorption behaviors can be applied for other bioactive compounds such as anesthetics, antibiotics, and hydrophobic drugs.

Detection of Odorous Substances by Using a Lipid-Coated Quartz-Crystal Microbalance in the Gas Phase

Abstract The adsorption behaviors and partition coefficients of various odorants and perfumes in a lipid matrix were measured in the gas phase using a dimethyldioctadecylammonium poly(styrene-4-sulfonate) multibilayer film-coated quartz-crystal microbalance (QCM), the resonance frequency of which changes linearly with increasing the absorption amount on the lipid matrix on the QCM. A good correlation was observed between the partition coefficients of various odorous substances or perfumes in the lipid matrix and the odor intensity in humans obtained by smelling tests for the same compounds. A similar relation was observed regarding the absorption behavior to an olfactory epithelium-coated QCM in the gas phase. Odorant having a strong intensity showed higher adsorption in the lipid matrix on the QCM. The partition coefficients increased in the solid state of the lipid matrix, compared with the fluid-liquid crystalline state. As compared with absorption experiments in the aqueous phase, the high partition coefficients of odorants in the lipid matrix and the good correlation between the partition coeffcients and the odor intensity in humans were observed in the gas phase.