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Article: Piezoelectric quartz crystal sensor for sensing taste-causing compounds in food
Title | Piezoelectric quartz crystal sensor for sensing taste-causing compounds in food |
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Authors | |
Keywords | Electronic Tongue Molecularly Imprinted Polymer Piezoelectric Quartz Crystal Sensor Quinine Analysis Saccharine Analysis Taste Assessment |
Issue Date | 2008 |
Publisher | Elsevier SA. The Journal's web site is located at http://www.elsevier.com/locate/snb |
Citation | Sensors And Actuators, B: Chemical, 2008, v. 131 n. 1, p. 148-158 How to Cite? |
Abstract | To meet the need for a fast and sensitive method in determining taste-causing compounds in beverage, piezoelectric quartz crystal (PQC) sensor array based on molecularly imprinted polymer (MIP) coating is developed for sensing quinine and saccharine in bitter drinks. The MIP-PQC sensor produces a satisfactory repeatability (R.S.D. below 5%, n = 3), high sensitivity (2.04 mg/L and 32.8 mg/L) and wide working range (10-1080 mg/L and 51-3420 mg/L) for sensing quinine and saccharine, respectively, with no significant interference from most substances commonly found in drinks except sucrose. The MIP-PQC was applied for sensing commercially available tonic water with results compared to taste assessment from a human taste panel. In addition to reducing cost and providing 24 h service, the MIP-PQC sensor array is shown to give a fast sample throughput of 17-19 analysis per hour, satisfactory repeatability, a high sensitivity to detect change in bitter taste in tonic water and negligible suppressing effect by saccharine as compared to the human taste panel. This technology provides a promising methodology for taste application in flavour estimation and quality control of experimental, intermediate and final product for drinks and beverages. © 2008. |
Persistent Identifier | http://hdl.handle.net/10722/168289 |
ISSN | 2023 Impact Factor: 8.0 2023 SCImago Journal Rankings: 1.475 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
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dc.contributor.author | Sun, H | en_US |
dc.contributor.author | Mo, ZH | en_US |
dc.contributor.author | Choy, JTS | en_US |
dc.contributor.author | Zhu, DR | en_US |
dc.contributor.author | Fung, YS | en_US |
dc.date.accessioned | 2012-10-08T03:17:06Z | - |
dc.date.available | 2012-10-08T03:17:06Z | - |
dc.date.issued | 2008 | en_US |
dc.identifier.citation | Sensors And Actuators, B: Chemical, 2008, v. 131 n. 1, p. 148-158 | en_US |
dc.identifier.issn | 0925-4005 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/168289 | - |
dc.description.abstract | To meet the need for a fast and sensitive method in determining taste-causing compounds in beverage, piezoelectric quartz crystal (PQC) sensor array based on molecularly imprinted polymer (MIP) coating is developed for sensing quinine and saccharine in bitter drinks. The MIP-PQC sensor produces a satisfactory repeatability (R.S.D. below 5%, n = 3), high sensitivity (2.04 mg/L and 32.8 mg/L) and wide working range (10-1080 mg/L and 51-3420 mg/L) for sensing quinine and saccharine, respectively, with no significant interference from most substances commonly found in drinks except sucrose. The MIP-PQC was applied for sensing commercially available tonic water with results compared to taste assessment from a human taste panel. In addition to reducing cost and providing 24 h service, the MIP-PQC sensor array is shown to give a fast sample throughput of 17-19 analysis per hour, satisfactory repeatability, a high sensitivity to detect change in bitter taste in tonic water and negligible suppressing effect by saccharine as compared to the human taste panel. This technology provides a promising methodology for taste application in flavour estimation and quality control of experimental, intermediate and final product for drinks and beverages. © 2008. | en_US |
dc.language | eng | en_US |
dc.publisher | Elsevier SA. The Journal's web site is located at http://www.elsevier.com/locate/snb | en_US |
dc.relation.ispartof | Sensors and Actuators, B: Chemical | en_US |
dc.subject | Electronic Tongue | en_US |
dc.subject | Molecularly Imprinted Polymer | en_US |
dc.subject | Piezoelectric Quartz Crystal Sensor | en_US |
dc.subject | Quinine Analysis | en_US |
dc.subject | Saccharine Analysis | en_US |
dc.subject | Taste Assessment | en_US |
dc.title | Piezoelectric quartz crystal sensor for sensing taste-causing compounds in food | en_US |
dc.type | Article | en_US |
dc.identifier.email | Fung, YS:ysfung@hku.hk | en_US |
dc.identifier.authority | Fung, YS=rp00697 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.doi | 10.1016/j.snb.2007.12.014 | en_US |
dc.identifier.scopus | eid_2-s2.0-41449112249 | en_US |
dc.identifier.hkuros | 145380 | - |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-41449112249&selection=ref&src=s&origin=recordpage | en_US |
dc.identifier.volume | 131 | en_US |
dc.identifier.issue | 1 | en_US |
dc.identifier.spage | 148 | en_US |
dc.identifier.epage | 158 | en_US |
dc.identifier.isi | WOS:000255426800023 | - |
dc.publisher.place | Switzerland | en_US |
dc.identifier.scopusauthorid | Sun, H=7404827538 | en_US |
dc.identifier.scopusauthorid | Mo, ZH=7103200486 | en_US |
dc.identifier.scopusauthorid | Choy, JTS=23975783800 | en_US |
dc.identifier.scopusauthorid | Zhu, DR=7403599128 | en_US |
dc.identifier.scopusauthorid | Fung, YS=13309754700 | en_US |
dc.identifier.issnl | 0925-4005 | - |