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相关概念视频

The Physiology of Taste01:24

The Physiology of Taste

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Basicity of Heterocyclic Aromatic Amines01:25

Basicity of Heterocyclic Aromatic Amines

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Heterocyclic amines, where the N atom is a part of an alicyclic system, are similar in basicity to alkylamines. Interestingly, the heterocyclic amine having a nitrogen atom as part of an aromatic ring has much less basicity than its corresponding alicyclic counterpart. For this reason, as presented in Figure 1, piperidine (pKb = 2.8) is significantly more basic than pyridine (pKb = 8.8).
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Amines to Sulfonamides: The Hinsberg Test01:23

Amines to Sulfonamides: The Hinsberg Test

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The Hinsberg test is a method to identify primary, secondary and tertiary amines, named after its pioneer, Oscar Hinsberg. Here, amines are treated with benzenesulfonyl chloride, also known as the Hinsberg reagent, in the presence of an excess of aqueous base, followed by acidification. Based on the nature of the amines, different changes are observed.
Generally, a primary amine reacts with the Hinsberg reagent to produce an N-substituted benzenesulfonamide. The electron-withdrawing...
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Potentiometry: Membrane Electrodes01:15

Potentiometry: Membrane Electrodes

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Membrane electrodes, also known as p-ion electrodes, use membranes that selectively interact with free analyte ions, generating a potential difference across the membrane. The resulting membrane potential, known as the asymmetry potential, is not zero even when analyte concentrations on both sides of the membrane are equal. The membrane's response is typically not selective to a single analyte but proportional to the concentration of all ions in the sample solution capable of interacting at...
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Physical Properties of Amines01:26

Physical Properties of Amines

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Amines with low molecular weight are usually gaseous at room temperature, while those with high molecular weight are liquid or solids in nature. Usually, low molecular weight amines have a rotten fish-like smell. Diamines typically have a pungent smell. For instance, cadaverine and putrescine, depicted in Figure 1, are two molecules responsible for decaying tissue.
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NMR Spectroscopy Of Amines01:19

NMR Spectroscopy Of Amines

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In proton NMR spectroscopy, primary amines and secondary amines showcase their N–H protons as a broad signal in the chemical shift range between δ 0.5 and 5 ppm. The exact position in this range depends on several factors, including sample concentration, hydrogen bonding, and the type of solvent used. Since amine protons undergo fast proton exchange in solution, the protons are labile and therefore do not participate in any splitting with adjacent protons. Thus, the observed peak is...
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Updated: Jun 13, 2025

Manufacturing of a Nafion-coated, Reduced Graphene Oxide/Polyaniline Chemiresistive Sensor to Monitor pH in Real-time During Microbial Fermentation
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使用部分分离的氨基化合物开发一种苦味传感器.

Yuyang Guo1, Xiao Wu2, Hidekazu Ikezaki3

  • 1Graduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.

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|September 14, 2024
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概括

这项研究开发了一种新的苦味传感器,使用部分解离胺来减少离子干扰. 新传感器对苦味化合物的灵敏度提高,提高了食品和饮料分析的准确性.

关键词:
苦味评价 评价 苦味评价电子舌头是一种电子舌头.脂质聚合物膜的脂质聚合物膜.电位计电位计电位计电位计.味觉传感器是一种味觉传感器.

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科学领域:

  • 分析化学 分析化学
  • 传感器技术 传感器技术
  • 食品科学 食品科学 食品科学

背景情况:

  • 传统的苦味传感器与离子干扰 (酸盐,化物) 斗争,影响准确性.
  • 在传感器膜中完全分离的四级盐 (例如TDAB) 会对干扰的离子产生高反应.
  • 准确的苦味评估对于食品和饮料行业至关重要,特别是对于酒等产品.

研究的目的:

  • 开发一种先进的苦味传感器,使离子干扰最小化.
  • 研究部分分离的氨基化合物对传感器性能的影响.
  • 为了提高复杂矩阵中苦味检测的灵敏度和准确性.

主要方法:

  • 制造含有部分解离胺的传感器膜 (oleylamine,dioctadecylamine,tridodecylamine).
  • 测试离子选择性和对常见离子 (酸盐,化物) 的抗干扰性.
  • 评价传感器对iso-alpha酸 (IAA) 的敏感性,这是酒苦味的主要化合物.

主要成果:

  • 带有部分解离胺的膜显著减少了酸盐和化离子的干扰.
  • 与传统的TDAB膜 (68.5mV/dec) 相比,三极胺 (TDA) 膜对IAAs (80.4mV/dec) 的敏感性增加.
  • 部分分离的脂质在味觉传感器中表现出一种新的特性,在选择性和灵敏性方面表现优于完全分离的脂质.

结论:

  • 部分分离的氨基化合物有效地减少了苦味传感器中的离子干扰.
  • 开发的传感器技术为检测苦味化合物提供了更高的精度和灵敏度.
  • 这一进步为食品和饮料行业的质量控制和产品开发带来了巨大的潜力.