Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

Sensors

Yoshikazu Kobayashi²  Masaaki Habara¹  Hidekazu Ikezazki²  Ronggang Chen²  Yoshinobu Naito² 

[1] System Life Sciences, Kyushu University, Fukuoka 819-0395, Japan; E-Mail:;Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi-shi, Kanagawa 243-0032, Japan; E-Mail:

关键词: taste sensor;    artificial lipid;    CPA value;    global selectivity;    high correlation to human sensory score;   

DOI  :  10.3390/s100403411

来源: mdpi

【 摘 要 】

Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human sensory score. These sensors respond similarly to similar basic tastes, which they quantify with high correlations to sensory score. Using these unique properties, these sensors can quantify the basic tastes of saltiness, sourness, bitterness, umami, astringency and richness without multivariate analysis or artificial neural networks. This review describes all aspects of these taste sensors based on artificial lipid, ranging from the response principle and optimal design methods to applications in the food, beverage, and pharmaceutical markets.

【 授权许可】

CC BY   
© 2010 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.