| Abstrak/Abstract |
Umami taste sensor based on lipid/polymeric membrane (LPM) currently lacks published data regarding its sensor properties, and its advancement to the all-solid-state electrode (ASSE) remains unexplored. This paper presents development of the ASSE-based umami taste sensor using poly(3,4-ethylenedioxythiophene) doped with sodium dodecyl sulfate (PEDOT:SDS) as solid contact. The LPM incorporated two lipids, bis(2-ethylhexyl) phosphate (BEHP) and methyltrioctylammonium chloride (TOMACl), serving as umami sensing elements. Electrochemical characterizations revealed that the proposed sensor exhibited a low-frequency areal capacitance of 6.42 mF/cm2, mainly attributed to the presence of PEDOT:SDS and TOMACl within the membrane phase. It was observed that BEHP predominantly contributed to the sensing response, while addition of TOMACl enhances linearity of the standard curve and remarkably reduce response to interfering substances. The sensor demonstrates the ability to quantify taste and aftertaste (richness) of umami substances (MSG, IMP, and WSA) ranging from 0.1-300 mM. Additionally, the sensor has fast response time, highly reusable, and is stable for up to 5 weeks. Study on the influence of pH revealed that the sensor exhibits similarity with the sensory evaluation in assessing the taste interaction between umami and sourness. This study marks a significant step toward the future development of cost-effective and miniaturized taste sensor devices. Such advancements hold promise as alternative tools for objectively assessing the taste of food, potentially replacing conventional sensory evaluation. |
