An improvement of sensitivity for sweet taste substances using taste sensor with lipid/polymer membranes

摘要

The higher sensitivity for sweeteners can be achieved by using taste sensor with newly developed lipid/polymer membranes. The membrane is composed of lipids such as phosphoric acid di-n-hexadecyl ester and tetradodecylammoniumbromid, and a plasticizer, dioctyl phenylphosphonate. As a result of changing electric charge of the membrane surface, the sensor shows five to ten times higher sensitivity for sweeteners than that of a conventional one. The experimental results of sweeteners relatively correspond to human sensory evaluation.