Shinta Tomoki, Uchida Hidekazu, Hasegawa Yuki
Graduate School of Science and Engineering, Saitama University, Shimo-Okubo 255, Sakura-ku, Saitama 338-8570, Japan.
Sensors (Basel). 2025 Mar 17;25(6):1859. doi: 10.3390/s25061859.
The effect of annealing treatment on an inorganic film for taste sensors has not been fully elucidated. In this study, we developed an inorganic film taste sensor using SnO as a sensitive film and evaluated the effect of annealing treatment on its sensing response to sweet substances. First, we confirmed from XRD patterns that annealing at 600 °C caused a change in crystal orientation. Next, the taste sensor response to acesulfame potassium solution, which is a high-intensity sweetener and an electrolyte, showed a negative response with high concentration dependence. On the other hand, the sensors exhibited a positive response to non-electrolytes such as aspartame and glucose, with the sensor annealed at 600 °C showing a larger response to non-electrolytes compared to the other sensors. In terms of concentration dependence, the response to aspartame was higher, whereas the response to glucose was lower. Also, a reduction in variability was observed after annealing treatment at 150 °C and 300 °C. This phenomenon was clarified by comprehensively investigating various properties.
退火处理对用于味觉传感器的无机薄膜的影响尚未得到充分阐明。在本研究中，我们开发了一种以SnO作为敏感膜的无机薄膜味觉传感器，并评估了退火处理对其对甜味物质传感响应的影响。首先，我们从XRD图谱确认，600℃退火导致晶体取向发生变化。接下来，味觉传感器对高强度甜味剂和电解质乙酰磺胺酸钾溶液的响应呈现出高浓度依赖性的负响应。另一方面，传感器对阿斯巴甜和葡萄糖等非电解质呈现正响应，与其他传感器相比，600℃退火的传感器对非电解质的响应更大。就浓度依赖性而言，对阿斯巴甜的响应较高，而对葡萄糖的响应较低。此外，在150℃和300℃进行退火处理后，观察到变异性降低。通过综合研究各种性能，阐明了这一现象。
