A taste sensor utilizes lipid/polymer membranes for measuring taste. The sensor was improved to measure ethanol concentration. First, experiments were made about the responses to ethanol using a positively charged lipid/polymer membrane and the negatively charged lipid/polymer membrane. As a result, we found that a TDAB membrane has a higher response to ethanol than a 2C10 membrane. Next, the ethanol concentration of sake was measured using the characteristic of the above-mentioned membrane. Consequently, there was about 2 of measurement errors. Finally, measurement errors were nealy zero when pretreated with ion-exchange resin to the sample.
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