A Quantitative Method for Acesulfame K Using the Taste Sensor
Abstract
We have developed a method to quantify the sweetness of negatively charged high-potency sweeteners coexisting with other taste substances. This kind of sweetness sensor uses lipid polymer membranes as the taste-sensing part. Two types of outputs have been defined in the measurement of the taste sensor: one is the relative value and the other is the CPA (the change in membrane potential caused by adsorption) value. The CPA value shows a good...
Paper Details
Title
A Quantitative Method for Acesulfame K Using the Taste Sensor
Published Date
Jan 10, 2020
Journal
Volume
20
Issue
2
Pages
400 - 400
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