Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect

Area of Science:

• Food Science
• Analytical Chemistry
• Sensory Science

Background:

• Saltiness enhancement, using specific substances with sodium chloride, aids in developing salt-reduced foods for healthier eating.
• Objective evaluation of saltiness enhancement is crucial for food product development.
• Previous sensors using lipid/polymer membranes with Na+ ionophores quantified enhancement from BCAAs, citric, and tartaric acids.

Purpose of the Study:

• To develop a novel saltiness sensor for quantifying the saltiness enhancement effect of quinine.
• To optimize lipid and ionophore concentrations for predictable sensor response.
• To evaluate the sensor's performance with both NaCl and quinine-added NaCl samples.

Main Methods:

• Development of a new saltiness sensor utilizing a lipid/polymer membrane.
• Modification of the membrane by replacing a lipid component to address previous unexpected initial drops.
• Optimization of lipid and ionophore concentrations.
• Electrochemical analysis of NaCl solutions and NaCl solutions with quinine.

Main Results:

• The optimized sensor demonstrated expected responses with quinine.
• Logarithmic responses were observed for both standard NaCl solutions and those containing quinine.
• The new lipid/polymer membrane sensor accurately quantified quinine-induced saltiness enhancement.

Conclusions:

• Lipid/polymer membranes are effective for novel taste sensors.
• The developed sensor accurately evaluates saltiness enhancement effects.
• This technology supports the development of healthier, reduced-sodium food options.