[13p-A407-1~16] 12.6 Nanobiotechnology

[13p-A407-6] Study on improvement of selectivity of lipid polymer membrane for quantification of coffee taste

〇(M1)Kohei Yamaoka¹, Xiao Wu¹, Yusuke Tahara¹, Kiyoshi Toko¹, Hirofumi Fujimoto², Kazuya Iwai², Taku Hanzawa², Misako Kakiuchi², Shingo Ariki², Taiji Fukunaga², Hidekazu Ikezaki³ (1.Kyushu Univ., 2.UCC Ueshima Coffee Co., Ltd., 3.Intelligent Sensor Technology, Inc.)

Keywords:taste sensor, coffee, high-potency sweeteners

We aim to quantify the taste of coffee using two taste sensors for high-potency sweeteners and bitter substances. In this study, we analyzed the lipid polymer membrane for high-potency sweetener soaked in coffee by LC / MS. As a result, it was suggested that caffeic acid may be a contaminant component that responds to the high-potency sweetener sensor.