[20a-W351-1~12] 12.3 Functional Materials and Novel Devices

[20a-W351-4] Relationship between the Surface Characteristic and Electrical Response of a Lipid/Polymer Membrane for Bitterness Sensor

〇Rui Yatabe², Yuhei Harada¹, Junpei Noda¹, Hidekazu Ikezaki³, Kiyoshi Toko^1,2 (1.Kyushu Univ. ISEE, 2.Kyushu Univ. R&DTAOS, 3.Insent Inc.)

Keywords:taste sensor,lipid,surface

The taste sense of human beings is composed of five basic tastes, which are saltiness, sourness, umami, bitterness, and sweetness. A taste sensor can evaluate the tastes of foods or medicines by electrochemical method using lipid/polymer membranes. A lipid/polymer membrane for bitterness sensor was enable to respond to bitterness substances after an immersion process of the membrane into a solution containing monosodium glutamate. In this study, analysis of membrane surface was carried out using XPS (X-ray Photon Spectroscopy) and GCIB-TOF-SIMS (Gas Cluster Ion Beam Time of Flight Secondary Ion Mass Spectrometry) to reveal the relationship between the bitterness response and the immersion process. In addition, we evaluated the amount of bitterness substance which is adsorbed onto the membrane.