Graduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
Sensors (Basel). 2013 Jan 16;13(1):1076-84. doi: 10.3390/s130101076.
We have developed a new portable taste sensor with a lipid/polymer membrane and conducted experiments to evaluate the sensor's performance. The fabricated sensor consists of a taste sensor chip (40 mm × 26 mm × 2.2 mm) with working and reference electrodes and a portable sensor device (80 mm × 25 mm × 20 mm). The working electrode consists of a taste-sensing site comprising a poly(hydroxyethyl)methacrylate (pHEMA) hydrogel layer with KCl as the electrolyte layer and a lipid/polymer membrane as the taste sensing element. The reference electrode comprises a polyvinyl chloride (PVC) membrane layer with a small hole and a pHEMA layer with KCl. The whole device is the size of a USB memory stick, making it suitable for portable use. The sensor's response to tannic acid as the standard astringency substance showed good accuracy and reproducibility, and was comparable with the performance of a commercially available taste sensing system. Thus, it is possible for this sensor to be used for in-field evaluations and it can make a significant contribution to the food industry, as well as in various fields of research.
我们开发了一种带有脂/聚合物膜的新型便携式味觉传感器，并进行了实验来评估传感器的性能。所制作的传感器由味觉传感器芯片（40mm×26mm×2.2mm）和工作电极和参考电极以及便携式传感器装置（80mm×25mm×20mm）组成。工作电极由包含聚（羟乙基）甲基丙烯酸酯（pHEMA）水凝胶层的味觉传感位点组成，该水凝胶层具有 KCl 作为电解质层和作为味觉传感元件的脂/聚合物膜。参考电极由具有小孔的聚氯乙烯（PVC）膜层和包含 KCl 的 pHEMA 层组成。整个装置的大小与 USB 记忆棒相当，因此非常适合便携式使用。该传感器对单宁酸作为标准涩味物质的响应表现出良好的准确性和重现性，与市售味觉传感系统的性能相当。因此，这种传感器可用于现场评估，并为食品工业以及各个研究领域做出重要贡献。
