Development of sweetness sensor for high-potency sweeteners using lipid polymer membrane
High-potency sweeteners are applied to low-calorie diets and bitterness-masking ingredients in pharmaceutical products. We have studied taste sensors with lipid polymer membranes based on potentiometric measurement system for high-potency sweeteners. However, the sensor also responds to astringency substances because of hydrophobic characteristics of the lipid polymer membrane. In this study, we developed a new taste sensor using a lipid polymer membrane for saccharin sodium and acesulfame potassium as negatively charged high-potency sweeteners. We optimized the quantities and types of lipids and plasticizers for the fabrication of the sensor with high selectivity and sensitivity. We succeeded in the fabrication of the new sensor, the output of which could be suppressed under −5 mV for astringency substances. Moreover, the sensor has a good sensitivity and selectivity for saccharin sodium and acesulfame potassium.