Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process

Sensors

Rui Yatabe³  Junpei Noda²  Yusuke Tahara²  Yoshinobu Naito¹  Hidekazu Ikezaki¹  Kiyoshi Toko³ 

[1] Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi-shi, Kanagawa 243-0032, Japan; E-Mails:;Graduate School of Information Science and Electrical Engineering, Kyushu University, Nishi-ku, Fukuoka 819-0395, Japan; E-Mails:;Research and Development Center for Taste and Odor Sensing, Kyushu University, Nishi-ku, Fukuoka 819-0395, Japan

关键词: taste sensor;    lipid;    surface;    FTIR;    XPS;    GCIB-TOF-SIMS;   

DOI  :  10.3390/s150922439

来源: mdpi

【 摘 要 】

It is possible to evaluate the taste of foods or medicines using a taste sensor. The taste sensor converts information on taste into an electrical signal using several lipid/polymer membranes. A lipid/polymer membrane for bitterness sensing can evaluate aftertaste after immersion in monosodium glutamate (MSG), which is called “preconditioning”. However, we have not yet analyzed the change in the surface structure of the membrane as a result of preconditioning. Thus, we analyzed the change in the surface by performing contact angle and surface zeta potential measurements, Fourier transform infrared spectroscopy (FTIR), X-ray photon spectroscopy (XPS) and gas cluster ion beam time-of-flight secondary ion mass spectrometry (GCIB-TOF-SIMS). After preconditioning, the concentrations of MSG and tetradodecylammonium bromide (TDAB), contained in the lipid membrane were found to be higher in the surface region than in the bulk region. The effect of preconditioning was revealed by the above analysis methods.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.