Development of Lipid Membrane Based Taste Sensors for Electronic Tongue

Gaurav Sharma; Saurav Kumar; Ashavani Kumar; Anupma Sharma; Ritesh Kumar; Rishemjit Kaur; Amol P. Bhondekar

doi:10.1016/j.procs.2015.10.062

Development of Lipid Membrane Based Taste Sensors for Electronic Tongue

Gaurav Sharma, Saurav Kumar, Ashavani Kumar, Anupma Sharma, Ritesh Kumar, Rishemjit Kaur, Amol P. Bhondekar

Research output: Contribution to journal › Conference article › peer-review

22 Scopus citations

Abstract

Artificial lipid membrane thin films using dip/drop method on gold/carbon printed electrodes have been developed and characterized. Artificial lipid membranes were prepared by using lipid/lipids, Polyvinyl chloride and plasticizers in a defined ratio. Lipid membranes for four basic tastes namely sweetness, sourness, saltiness and bitterness were prepared. The potentiometric response of the membranes was measured for basic tastants such as glucose, hydrogen chloride, sodium chloride, glutamic acid and quinine in different molar concentrations. The response shows the specificity of the membrane for the respective tastants. It has been demonstrated that the lipid membrane can directly be coated on to electrodes and used for electronic tongue applications.

Original language	English
Pages (from-to)	146-152
Number of pages	7
Journal	Procedia Computer Science
Volume	70
DOIs	https://doi.org/10.1016/j.procs.2015.10.062
State	Published - 1 Jan 2015
Externally published	Yes
Event	4th International Conference on Eco-friendly Computing and Communication Systems, ICECCS 2015 - Kurukshetra, Haryana, India Duration: 7 Dec 2015 → 8 Dec 2015

Keywords

Artificial lipid membrane
carbon printed electrodes
dip/drop method
electronic tongue
plasticizer
PVC

ASJC Scopus subject areas

General Computer Science

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10.1016/j.procs.2015.10.062

Cite this

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title = "Development of Lipid Membrane Based Taste Sensors for Electronic Tongue",

abstract = "Artificial lipid membrane thin films using dip/drop method on gold/carbon printed electrodes have been developed and characterized. Artificial lipid membranes were prepared by using lipid/lipids, Polyvinyl chloride and plasticizers in a defined ratio. Lipid membranes for four basic tastes namely sweetness, sourness, saltiness and bitterness were prepared. The potentiometric response of the membranes was measured for basic tastants such as glucose, hydrogen chloride, sodium chloride, glutamic acid and quinine in different molar concentrations. The response shows the specificity of the membrane for the respective tastants. It has been demonstrated that the lipid membrane can directly be coated on to electrodes and used for electronic tongue applications.",

keywords = "Artificial lipid membrane, carbon printed electrodes, dip/drop method, electronic tongue, plasticizer, PVC",

author = "Gaurav Sharma and Saurav Kumar and Ashavani Kumar and Anupma Sharma and Ritesh Kumar and Rishemjit Kaur and Bhondekar, {Amol P.}",

note = "Publisher Copyright: {\textcopyright} 2015 The Authors.; 4th International Conference on Eco-friendly Computing and Communication Systems, ICECCS 2015 ; Conference date: 07-12-2015 Through 08-12-2015",

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doi = "10.1016/j.procs.2015.10.062",

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T1 - Development of Lipid Membrane Based Taste Sensors for Electronic Tongue

AU - Sharma, Gaurav

AU - Kumar, Saurav

AU - Kumar, Ashavani

AU - Sharma, Anupma

AU - Kumar, Ritesh

AU - Kaur, Rishemjit

AU - Bhondekar, Amol P.

PY - 2015/1/1

Y1 - 2015/1/1

N2 - Artificial lipid membrane thin films using dip/drop method on gold/carbon printed electrodes have been developed and characterized. Artificial lipid membranes were prepared by using lipid/lipids, Polyvinyl chloride and plasticizers in a defined ratio. Lipid membranes for four basic tastes namely sweetness, sourness, saltiness and bitterness were prepared. The potentiometric response of the membranes was measured for basic tastants such as glucose, hydrogen chloride, sodium chloride, glutamic acid and quinine in different molar concentrations. The response shows the specificity of the membrane for the respective tastants. It has been demonstrated that the lipid membrane can directly be coated on to electrodes and used for electronic tongue applications.

AB - Artificial lipid membrane thin films using dip/drop method on gold/carbon printed electrodes have been developed and characterized. Artificial lipid membranes were prepared by using lipid/lipids, Polyvinyl chloride and plasticizers in a defined ratio. Lipid membranes for four basic tastes namely sweetness, sourness, saltiness and bitterness were prepared. The potentiometric response of the membranes was measured for basic tastants such as glucose, hydrogen chloride, sodium chloride, glutamic acid and quinine in different molar concentrations. The response shows the specificity of the membrane for the respective tastants. It has been demonstrated that the lipid membrane can directly be coated on to electrodes and used for electronic tongue applications.

KW - Artificial lipid membrane

KW - carbon printed electrodes

KW - dip/drop method

KW - electronic tongue

KW - plasticizer

KW - PVC

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U2 - 10.1016/j.procs.2015.10.062

DO - 10.1016/j.procs.2015.10.062

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AN - SCOPUS:84962721039

SN - 1877-0509

VL - 70

SP - 146

EP - 152

JO - Procedia Computer Science

JF - Procedia Computer Science

T2 - 4th International Conference on Eco-friendly Computing and Communication Systems, ICECCS 2015

Y2 - 7 December 2015 through 8 December 2015

ER -

Development of Lipid Membrane Based Taste Sensors for Electronic Tongue

Abstract

Keywords

ASJC Scopus subject areas

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