Study of the relationship between taste sensor response and the amount of epigallocatechin gallate adsorbed onto a lipid-polymer membrane

Sensors
Yuhei HaradaKiyoshi Toko

Abstract

A taste sensor using lipid-polymer membranes has been developed to evaluate the taste of foods, beverages and medicines. The response of the taste sensor, measured as a change in the membrane potential caused by adsorption (CPA), corresponds to the aftertaste felt by humans. The relationships between the CPA value and the amount of adsorbed taste substances, quinine and iso-α acid (bitterness), and tannic acid (astringency), have been studied so far. However, that of epigallocatechin gallate (EGCg) has not been clarified, although EGCg is abundantly present in green tea as one of its astringent substances. This study aimed at clarifying the response of the taste sensor to EGCg and its relationship with the amount of EGCg adsorbed onto lipid-polymer membranes. The lipid concentration dependence of the CPA value was similar to that of the amount of adsorbed EGCg, indicating a high correlation between the CPA value and the amount of adsorbed EGCg. The CPA value increased with increasing amount of adsorbed EGCg; however, the CPA value showed a tendency of leveling off when the amount of adsorbed EGCg further increased.

References

Mar 17, 2004·Nature Structural & Molecular Biology·Hirofumi TachibanaKoji Yamada
Aug 1, 2006·Phytochemistry·Dale G NagleYu-Dong Zhou
Nov 17, 2006·Nature·Jayaram ChandrashekarCharles S Zuker
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Aug 24, 2010·The Analyst·Antonio RiulOsvaldo N Oliveira
Jun 22, 2012·Nature·Neil Savage

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Citations

Aug 27, 2016·Sensors·Masahiro Tokumitsu, Yoshiteru Ishida
Dec 4, 2019·Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry·Xiao WuKiyoshi Toko

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