Improved Sensitivity of a Taste Sensor Composed of Trimellitic Acids for Sweetness
Currently, lipid/polymer membranes are used in taste sensors to quantify food taste. This research aims to improve sweetness sensors by more selectively detecting uncharged sweetening substances, which have difficulty obtaining a potentiometric response. Lipid/polymer membranes with varying amounts...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/29/23/5573 |
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| Summary: | Currently, lipid/polymer membranes are used in taste sensors to quantify food taste. This research aims to improve sweetness sensors by more selectively detecting uncharged sweetening substances, which have difficulty obtaining a potentiometric response. Lipid/polymer membranes with varying amounts of tetradodecylammonium bromide (TDAB) and 1,2,4-benzene tricarboxylic acid (trimellitic acid) were prepared. The carboxyl groups of trimellitic acid bind metal cations, and the sweetness intensity is estimated by measuring the potential change, as a sensor response, when these cations are complexed with sugars. This research showed that the potential of a sensor using the membrane with enough trimellitic acid in a sucrose solution remained constant, regardless of TDAB amounts, but the potential in the tasteless, so-called reference solution, depended on TDAB. By optimizing the content of TDAB and trimellitic acid, a sensor response of −100 mV was achieved, which is over 20% more sensitive than a previous sensor. This sensor also demonstrated increased selectivity to sweetness, with similar interference from other tastes (saltiness, sourness, umami, and bitterness) compared to previous sensors. As a result, the sensitivity to sweetness was successfully improved. This result contributes to the development of novel sensors, further reducing the burden on humans in quality control and product development. |
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| ISSN: | 1420-3049 |