Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process
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 gluta...
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MDPI AG
2015-09-01
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| Series: | Sensors |
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| Online Access: | http://www.mdpi.com/1424-8220/15/9/22439 |
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| author | Rui Yatabe Junpei Noda Yusuke Tahara Yoshinobu Naito Hidekazu Ikezaki Kiyoshi Toko |
| author_facet | Rui Yatabe Junpei Noda Yusuke Tahara Yoshinobu Naito Hidekazu Ikezaki Kiyoshi Toko |
| author_sort | Rui Yatabe |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-11T18:04:25Z |
| format | Article |
| id | doaj.art-987b6863ebf24df496ea22ec47041432 |
| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-04-11T18:04:25Z |
| publishDate | 2015-09-01 |
| publisher | MDPI AG |
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| series | Sensors |
| spelling | doaj.art-987b6863ebf24df496ea22ec470414322022-12-22T04:10:22ZengMDPI AGSensors1424-82202015-09-01159224392245010.3390/s150922439s150922439Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning ProcessRui Yatabe0Junpei Noda1Yusuke Tahara2Yoshinobu Naito3Hidekazu Ikezaki4Kiyoshi Toko5Research and Development Center for Taste and Odor Sensing, Kyushu University, Nishi-ku, Fukuoka 819-0395, JapanGraduate School of Information Science and Electrical Engineering, Kyushu University, Nishi-ku, Fukuoka 819-0395, JapanGraduate School of Information Science and Electrical Engineering, Kyushu University, Nishi-ku, Fukuoka 819-0395, JapanIntelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi-shi, Kanagawa 243-0032, JapanIntelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi-shi, Kanagawa 243-0032, JapanResearch and Development Center for Taste and Odor Sensing, Kyushu University, Nishi-ku, Fukuoka 819-0395, JapanIt 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.http://www.mdpi.com/1424-8220/15/9/22439taste sensorlipidsurfaceFTIRXPSGCIB-TOF-SIMS |
| spellingShingle | Rui Yatabe Junpei Noda Yusuke Tahara Yoshinobu Naito Hidekazu Ikezaki Kiyoshi Toko Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process Sensors taste sensor lipid surface FTIR XPS GCIB-TOF-SIMS |
| title | Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process |
| title_full | Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process |
| title_fullStr | Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process |
| title_full_unstemmed | Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process |
| title_short | Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process |
| title_sort | analysis of a lipid polymer membrane for bitterness sensing with a preconditioning process |
| topic | taste sensor lipid surface FTIR XPS GCIB-TOF-SIMS |
| url | http://www.mdpi.com/1424-8220/15/9/22439 |
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