Kiyoshi Toko

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human sensory score. These sensors respond similarly to similar basic tastes, which they quantify with high correlations to sensory score. Using these unique properties, these sensors can quantify the basic tastes of saltiness, sourness, bitterness, umami, astringency and richness without multivariate analysis or artificial neural networks. This review describes all aspects of these taste sensors based on artificial lipid, ranging from the response principle and optimal design methods to applications in the food, beverage, and pharmaceutical markets.

Multichannel taste sensor using lipid membranes

Abstract We have developed a taste sensor consisting of a multichannel electrode with transducers composed of lipid membranes immobilized with a polymer, i.e., eight different kinds of lipid analogs mixed with poly(vinyl chloride) and plasticizer. This multichannel sensor responds to five basic taste substances in five different ways; the taste patterns composed of eight electric-potential responses could be clearly distinguished from each other for the five basic taste substances. Moreover, similar but distinguishable patterns were obtained for substances eliciting a similar taste in humans. The reproducibility is noticeably improved from those of lipid membranes which were previously investigated for application in a taste sensor. The present results imply that the multichannel lipid membrane device has the ability to sense tastes like a human being.

Taste sensor with global selectivity

Abstract A recently developed multichannel taste sensor with global selectivity is being reviewed. This sensor is composed of several kinds of lipid/ polymer membranes for transforming information of taste substances into electric signals, which are analysed by a computer. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness, while it shows similar patterns for chemicals with similar tastes. The sensor responds to taste in itself, as can be understood from the fact that taste interactions such as the suppression effect, which appears between sweet and bitter substances, can be well reproduced. Amino acids can be classified into several groups according to their own tastes with sensor outputs. The taste of foodstuffs such as beer, coffee, mineral water and vegetables can be discussed quantitatively using the taste sensor, which provides the objective scale for the human sensory expression. The taste sensor will open the door to a new stage of food culture.

A taste sensor

A multichannel taste sensor, namely an electronic tongue, with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information about substances producing taste into electrical signals, which are input to a computer. The sensor output exhibits different patterns for chemical substances which have different taste qualities such as saltiness, sourness and bitterness, whereas it exhibits similar patterns for chemical substances with similar tastes. The sensor responds to the taste itself, as can be understood from the fact that taste interactions such as the suppression effect, which appears for mixtures of sweet and bitter substances, can be reproduced well. The suppression of the bitterness of quinine and a drug substance by sucrose can be quantified. Amino acids can be classified into several groups according to their own tastes on the basis of sensor outputs. The tastes of foodstuffs such as beer, coffee, mineral water, milk, sake, rice, soybean paste and vegetables can be discussed quantitatively using the taste sensor, which provides the objective scale for the human sensory expression. The flavour of a wine is also discriminated using the taste-odour sensory fusion conducted by combining the taste sensor and an odour-sensor array using conducting polymer elements. The taste sensor can also be applied to measurements of water pollution. Miniaturization of the taste sensor using FET produces the same characteristics as those of the above taste sensor by measuring the gate-source voltage. Use of the taste sensor will lead to a new era of food and environmental sciences.

Electronic Tongues–A Review

Sensing technologies for objective evaluation such as the discrimination and quantification of tastes have been developed since around 1990, before the discovery of taste receptors. Electronic tongues aim to discriminate and analyze foods and beverages and are well known as sensing technologies that greatly contribute to quality management. A taste sensor, i.e., an electronic tongue with global selectivity, is developed to realize a sensor that responds to taste chemical substances and can be used to quantify the type of taste focusing on the fact that humans discriminate the taste of foods and beverages on the tongue with the five basic tastes. In this paper, we focus on the taste sensor and describe its sensing principle, its difference from general electronic tongues that do not aim to quantify tastes, examples of its use, and the recent trend of research of electronic tongues.

Flux creep and irreversibility line in high‐temperature oxide superconductors

The irreversibility line in high‐temperature oxide superconductors is theoretically investigated from a viewpoint of dependence on the flux‐pinning strength and a general relation between the effective pinning potential and the critical current density is derived. It is shown that the irreversibility magnetic field at 77 K in strongly pinned oxide superconductors is sufficiently high for application.

Multichannel taste sensor using electric potential changes in lipid membranes

A taste sensor with a multichannel electrode was developed by using lipid membranes as a transducer of taste substances. The sensor can detect the taste in a similar manner to the human gustatory sensation by response patterns of electric potential to taste substances. The sensitivity, reproducibility and durability were superior to those of humans. The same taste as that elicited by some commercial aqueous drink was reproduced by making aqueous solution mixed from four kinds of basic taste substances, the concentrations of which were determined so that the electric-potential pattern of this mixed solution could agree well with the pattern by the drink. Different brands of beer were easily distinguished by the electric-potential patterns.

Nanoassembled thin film gas sensors. III. Sensitive detection of amine odors using TiO2/poly(acrylic acid) ultrathin film quartz crystal microbalance sensors.

Quartz crystal microbalance (QCM) gas sensors based on the alternate adsorption of TiO(2) and polyacrilic acid (PAA) were developed for the sensitive detection of amine odors. Individual TiO(2) gel layers could be regularly assembled with a thickness of approximately 0.3 nm by the gas-phase surface sol-gel process (GSSG). The thickness of the poly(acrylic acid) (PAA) layer is dependent on its molecular weight, showing different thicknesses of approximately 0.4 nm for PAA(25) (Mw 250,000) and 0.6-0.8 nm for PAA(400) (Mw 4,000,000). The QCM sensors showed a linear response to ammonia in the concentration range 0.3-15 ppm, depending on the deposition cycle of the alternate TiO(2)/PAA layer. The ammonia binding is based on the acid-base interaction to the free carboxylic acid groups of PAA and the limit of detection (LOD) of the 20-cycle TiO(2)/PAA(400) film was estimated to be 0.1 ppm when exposed to ammonia. The sensor response was very fast and stable in a wide relative humidity (rH) range of 30-70%, showing almost the same frequency changes at a given concentration of ammonia. Sensitivity to n-butylamine and ammonia was higher than to pyridine, which is owing to the difference of molecular weight and basicity of the amine analytes. The alternate TiO(2)/PAA(400) films have a highly effective ability to capture amine odors, and the ambient ammonia concentration of 15 ppm could be condensed up to approximately 20,000 ppm inside the films.

Fabrication of a novel immunosensor using functionalized self-assembled monolayer for trace level detection of TNT by surface plasmon resonance

We have developed a new immunosensor based on self-assembly chemistry for highly sensitive and label-free detection of 2,4,6-trinitrotoluene (TNT) using surface plasmon resonance (SPR). A monolayer of amine terminated poly(ethylene glycol) hydrazinehydrochloride (PEG-NH(2)) thiolate was constructed on an activated gold surface and immobilized with trinitrophenyl-beta-alanine (TNPh-beta-alanine) by amide coupling method. The binding interaction of a monoclonal anti-TNT Ab (M-TNT Ab) with TNPh-beta-alanine immobilized thiolate monolayer surface was monitored and evaluated for detection of TNT based on the principle of indirect competitive immunoreaction. Here, the competition between the self-assembled TNT derivative and the TNT in solution for binding with antibody yields in the response signal that is inversely proportional to the concentration of TNT in the linear detection range. With the present immunoassay format, TNT could be detected in the concentration range from 0.008ng/ml (8ppt) to 30ng/ml (30ppb). The response time for an immunoreaction was 2min and one immunocycle could be done with in 4min including surface regeneration. Bound antibodies could be easily eluted from the self-assembled immunosurface at high recoveries (more than 100 cycles) using pepsin solution without any damage to the TNT derivatives immobilized on the surface. The compact self-assembled monolayer was highly stable and prevented the non-specific adsorption of proteins on the surface favoring error free measurement.

Development of an oligo(ethylene glycol)-based SPR immunosensor for TNT detection

This paper describes the development of novel biosensor surfaces supported by robust self-assembled monolayers (SAMs) of aromatic alkanedithiol and oligo(ethylene glycol) (OEG) linker for highly sensitive surface plasmon resonance (SPR) detection of 2,4,6-trinitrotoluene (TNT). Aromatic alkanedithiol SAMs were firstly formed on Au sensor surface and TNT analogues were immobilized on it through OEG chain. Two kinds of OEG containing amine compounds, where H(2)N(C(2)H(4)O)(11)C(2)H(4)NHCOOC(CH(3))(3) served as a linker to react with carboxyl groups of TNT analogues while H(2)N(C(2)H(4)O)(3)C(2)H(4)OH served as a protein non-fouling background, were covalently bound to carboxyl terminal groups of SAMs with a certain ratio. Optimal ratio of them was also examined. Three kinds of TNT analogues, namely TNP-glycine, DNP-glycine, and DNP-acetic acid were used as immobilized ligands. Highly sensitive TNT detection by indirect competitive assay was conducted on the fabricated sensor surfaces; we examined how structural variations of them affect sensitivity in order to choose optimal hapten as well to improve sensitivity. The DNP-acetic acid immobilized surface, which had the lowest affinity to the TNT antibody among the three, showed the best limit of detection (LOD) value (ca. 80 ppt (pg ml(-1))). On the other hand, the TNP-glycine immobilized surface, which had the highest affinity, showed the worst LOD value (ca. 220 ppt). The LOD got lower to ca. 50 ppt by the use of the secondary antibody on the DNP-acetic acid immobilized surface. The sensor surfaces are durable for more than 100 times repeated use without any noticeable deterioration by their chemical stability and rather mild regeneration condition.