Effect of the Chemical Structure of Modifiers Used in the Receptive Membrane of an Umami Taste Sensor on Its Electrical Responses.

Kiyoshi Toko, Sota Otsuka, Mariko Koshi, Yuzuki Koga, Takeshi Onodera, Rui Yatabe, Toshiro Matsui

Abstract read

In one paragraph

Article in Sensors (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Kiyoshi TokoFood and Health Innovation Center, Nakamura Gakuen University, 5-7-1 Befu, Fukuoka 814-0198, Japan.

Sota OtsukaGraduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Fukuoka 819-0395, Japan.

Mariko KoshiDepartment of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.

Yuzuki KogaDepartment of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.

Takeshi OnoderaFaculty of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Fukuoka 819-0395, Japan.ORCID 0000-0002-5326-0290

Rui YatabeFaculty of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Fukuoka 819-0395, Japan.

Toshiro MatsuiResearch and Development Center for Five-Sense Devices, Kyushu University, 744 Motooka, Fukuoka 819-0395, Japan.ORCID 0000-0002-9137-8417

Funding

JSPS KAKENHI JP21H05006

6 · The paper itself

Abstract

In our previous study, a taste sensor employing a lipid/polymer membrane modified with 2,6-dihydroxyterephthalic acid (2,6-DHTPA) enabled the detection of the umami substances monosodium glutamate (MSG) and inosinate monophosphate (IMP). The taste sensor was also able to evaluate the synergistic effect, an umami enhancement phenomenon that occurs between MSG and IMP. However, the structural requirements for modifiers capable of detecting IMP have not yet been clarified. In the present study, to elucidate these requirements, nine different modifiers were prepared, and taste sensor measurements for IMP were conducted in combination with

Indexed as

Biosensing TechniquesTasteHumansSodium GlutamateSodium Glutamatehydrogen bondinglipid/polymer membranemodifierstaste sensorumami

Identifiers

PMID41901957

DOI10.3390/s26061787

PMCPMC13029917

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.