ArticleMolecules (Basel, Switzerland)2025
Detection of Inosine Monophosphate and the Umami Synergistic Effect Using a Taste Sensor with a Surface-Modified Membrane.
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Comprehensive Taste Profile Assessment of Underexplored Amino Acids and Protein Derivatives in Umami and Koku.Foods (Basel, Switzerland) · 2026Article
- 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
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6 authors.
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Abstract
A taste sensor composed of a lipid/polymer membrane using tetradodecylammonium bromide (TDAB) as the lipid and modified with 2,6-dihydroxyterephthalic acid (2,6-DHTPA) has recently been reported to exhibit high sensitivity and selectivity toward the umami substance monosodium L-glutamate (MSG). In this study, we aimed to investigate whether this sensor can also detect another umami substance, inosine monophosphate (IMP), and whether it can evaluate the umami synergistic effect-an enhancement of umami intensity-observed when IMP is mixed with MSG. Furthermore,
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