Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect
The saltiness enhancement effect can be produced by adding specific substances to dietary salt (sodium chloride). This effect has been used in salt-reduced food to help people forge healthy eating habits. Therefore, it is necessary to objectively evaluate the saltiness of food based on this effect....
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| Format: | Article |
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MDPI AG
2023-03-01
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| Series: | Sensors |
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| Online Access: | https://www.mdpi.com/1424-8220/23/6/3178 |
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| author | Yifei Jing Kentaro Watanabe Tatsukichi Watanabe Shunsuke Kimura Kiyoshi Toko |
| author_facet | Yifei Jing Kentaro Watanabe Tatsukichi Watanabe Shunsuke Kimura Kiyoshi Toko |
| author_sort | Yifei Jing |
| collection | DOAJ |
| description | The saltiness enhancement effect can be produced by adding specific substances to dietary salt (sodium chloride). This effect has been used in salt-reduced food to help people forge healthy eating habits. Therefore, it is necessary to objectively evaluate the saltiness of food based on this effect. In a previous study, sensor electrodes based on lipid/polymer membrane with Na<sup>+</sup> ionophore have been proposed to quantify the saltiness enhanced by branched-chain amino acids (BCAAs), citric acid, and tartaric acid. In this study, we developed a new saltiness sensor with the lipid/polymer membrane to quantify the saltiness enhancement effect of quinine by replacing a lipid that caused an unexpected initial drop in the previous study with another new lipid. As a result, the concentrations of lipid and ionophore were optimized to produce an expected response. Logarithmic responses have been found on both NaCl samples and quinine-added NaCl samples. The findings indicate the usage of lipid/polymer membranes on novel taste sensors to evaluate the saltiness enhancement effect accurately. |
| first_indexed | 2024-03-11T05:55:29Z |
| format | Article |
| id | doaj.art-970c40871b034d07902585eeab8267ef |
| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-03-11T05:55:29Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Sensors |
| spelling | doaj.art-970c40871b034d07902585eeab8267ef2023-11-17T13:47:06ZengMDPI AGSensors1424-82202023-03-01236317810.3390/s23063178Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement EffectYifei Jing0Kentaro Watanabe1Tatsukichi Watanabe2Shunsuke Kimura3Kiyoshi Toko4Graduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, JapanGraduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, JapanGraduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, JapanResearch and Development Center for Five-Sense Devices, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, JapanResearch and Development Center for Five-Sense Devices, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, JapanThe saltiness enhancement effect can be produced by adding specific substances to dietary salt (sodium chloride). This effect has been used in salt-reduced food to help people forge healthy eating habits. Therefore, it is necessary to objectively evaluate the saltiness of food based on this effect. In a previous study, sensor electrodes based on lipid/polymer membrane with Na<sup>+</sup> ionophore have been proposed to quantify the saltiness enhanced by branched-chain amino acids (BCAAs), citric acid, and tartaric acid. In this study, we developed a new saltiness sensor with the lipid/polymer membrane to quantify the saltiness enhancement effect of quinine by replacing a lipid that caused an unexpected initial drop in the previous study with another new lipid. As a result, the concentrations of lipid and ionophore were optimized to produce an expected response. Logarithmic responses have been found on both NaCl samples and quinine-added NaCl samples. The findings indicate the usage of lipid/polymer membranes on novel taste sensors to evaluate the saltiness enhancement effect accurately.https://www.mdpi.com/1424-8220/23/6/3178taste sensorlipid/polymer membranesaltiness enhancement effectsaltiness sensorionophore |
| spellingShingle | Yifei Jing Kentaro Watanabe Tatsukichi Watanabe Shunsuke Kimura Kiyoshi Toko Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect Sensors taste sensor lipid/polymer membrane saltiness enhancement effect saltiness sensor ionophore |
| title | Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect |
| title_full | Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect |
| title_fullStr | Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect |
| title_full_unstemmed | Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect |
| title_short | Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect |
| title_sort | development and optimization of a highly sensitive sensor to quinine based saltiness enhancement effect |
| topic | taste sensor lipid/polymer membrane saltiness enhancement effect saltiness sensor ionophore |
| url | https://www.mdpi.com/1424-8220/23/6/3178 |
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