ArticleSensors (Basel, Switzerland)2022
Identification of the Principle of Taste Sensors to Detect Non-Charged Bitter Substances by
Article in Sensors (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 13 citations in OpenAlex.
- Effect of the Chemical Structure of Modifiers Used in the Receptive Membrane of an Umami Taste Sensor on Its Electrical Responses.Sensors (Basel, Switzerland) · 2026Article
- Detection of Inosine Monophosphate and the Umami Synergistic Effect Using a Taste Sensor with a Surface-Modified Membrane.Molecules (Basel, Switzerland) · 2025Article
- Taste Sensor Assessment of Bitterness in Medicines: Overview and Recent Topics.Sensors (Basel, Switzerland) · 2024Review
- Assessment of Bitterness in Non-Charged Pharmaceuticals with a Taste Sensor: A Study on Substances with Xanthine Scaffold and Allopurinol.Molecules (Basel, Switzerland) · 2024Article
- Development of Taste Sensor with Lipid/Polymer Membranes for Detection of Umami Substances Using Surface Modification.Biosensors · 2024Article
- Research and development of taste sensors as a novel analytical tool.Proceedings of the Japan Academy. Series B, Physical and biological sciences · 2023Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
A taste sensor with lipid/polymer membranes is attracting attention as a method to evaluate taste objectively. However, due to the characteristic of detecting taste by changes in membrane potential, taste sensors cannot measure non-charged bitter substances. Many foods and medicines contain non-charged bitter substances, and it is necessary to quantify these tastes with sensors. Therefore, we have been developing taste sensors to detect bitter tastes caused by non-charged substances such as caffeine. In previous studies, a sensor for detecting bitterness caused by caffeine and theobromine, theophylline, was developed, using a membrane modified with hydroxybenzoic acid (HBA) as the sensing part. The sensor was designed to form intramolecular hydrogen bonds (H-bonds) between the hydroxy group and carboxy group of HBA and to successively cause the intermolecular H-bonds between HBA and caffeine molecules to be measured. However, whether this sensing principle is correct or not cannot be confirmed from the results of taste sensor measurements. Therefore, in this study, we explored the interaction between HBA and caffeine by
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