Development of a Bitterness Sensor Using Partially Dissociated Amine Compounds.

bitterness evaluation electronic tongue lipid polymer membrane potentiometry taste sensor

Journal

Sensors (Basel, Switzerland)
ISSN: 1424-8220
Titre abrégé: Sensors (Basel)
Pays: Switzerland
ID NLM: 101204366

Informations de publication

Date de publication:
28 Aug 2024
Historique:
received: 29 07 2024
revised: 22 08 2024
accepted: 26 08 2024
medline: 14 9 2024
pubmed: 14 9 2024
entrez: 14 9 2024
Statut: epublish

Résumé

This study focused on developing an advanced bitterness sensor designed to minimize interference from common anions such as nitrate (NO

Identifiants

DOI: 10.3390/s24175553 PMID: 39275464
pubmed: 39275464
pii: s24175553
doi: 10.3390/s24175553
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : JSPS KAKENHI
ID : JP21H05006

Auteurs

Yuyang Guo (Y)

Graduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.

Xiao Wu (X)

Department of Information Electronics, Faculty of Engineering, Fukuoka Institute of Technology, 3-30-1 Wajiro-higashi, Higashi-ku, Fukuoka 811-0295, Japan.
ORCID: 0000-0002-4262-292X

Hidekazu Ikezaki (H)

Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi-shi 243-0032, Japan.

Kiyoshi Toko (K)

Research and Development Center for Five-Sense Devices, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
Food and Health Innovation Center, Nakamura Gakuen University, 5-7-1 Befu, Jonan-ku, Fukuoka 814-0198, Japan.
Institute for Advanced Study, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
Graduate School of Nutritional Sciences, Nakamura Gakuen University, 5-7-1 Befu, Jonan-ku, Fukuoka 814-0198, Japan.

Classifications MeSH