Relationship between Taste Sensor Response and Amount of Quinine Adsorbed on Lipid/Polymer Membrane Fukagawa Takuro1, Tahara Yusuke1, Yasuura Masato1, Habara Masaaki2, Ikezaki Hidekazu2, Toko Kiyoshi1 1Graduate School of Information Science and Electrical Engineering, Kyushu University, 744, Fukuoka, 819–0395, Japan. toko@ed.kyushu-u.ac.jp 2Intelligent Sensor Technology Inc., Kanagawa-243–0032, Japan Online published on 27 June, 2017. Abstract In this study, we examined the relationship between the aftertaste of a bitter substance and the amount of the bitter substance adsorbed onto lipid/polymer membranes obtained by spectroscopy. The aftertaste of the bitter substance was evaluated by measuring the change in the membrane potential caused by adsorption (CPA) using a taste sensor. Quinine hydrochloride (quinine), a bitter drug component, was used as the bitter substance. The lipid concentration dependence of the CPA value was similar to that of the amount of adsorbed quinine, indicating a positive correlation between the CPA value and the amount of adsorbed quinine. The CPA value markedly increased when the amount of adsorbed quinine slightly increased, and then it saturated as the amount of adsorbed quinine further increased. Top Keywords Taste sensor, Lipid/polymer membrane, CPA value, Bitter substance, Quinine. Top |