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Article: Piezoelectric quartz crystal sensor for sensing taste-causing compounds in food

TitlePiezoelectric quartz crystal sensor for sensing taste-causing compounds in food
Authors
KeywordsElectronic Tongue
Molecularly Imprinted Polymer
Piezoelectric Quartz Crystal Sensor
Quinine Analysis
Saccharine Analysis
Taste Assessment
Issue Date2008
PublisherElsevier 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?
AbstractTo 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 Identifierhttp://hdl.handle.net/10722/168289
ISSN
2015 Impact Factor: 4.758
2015 SCImago Journal Rankings: 1.305
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorSun, Hen_US
dc.contributor.authorMo, ZHen_US
dc.contributor.authorChoy, JTSen_US
dc.contributor.authorZhu, DRen_US
dc.contributor.authorFung, YSen_US
dc.date.accessioned2012-10-08T03:17:06Z-
dc.date.available2012-10-08T03:17:06Z-
dc.date.issued2008en_US
dc.identifier.citationSensors And Actuators, B: Chemical, 2008, v. 131 n. 1, p. 148-158en_US
dc.identifier.issn0925-4005en_US
dc.identifier.urihttp://hdl.handle.net/10722/168289-
dc.description.abstractTo 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.languageengen_US
dc.publisherElsevier SA. The Journal's web site is located at http://www.elsevier.com/locate/snben_US
dc.relation.ispartofSensors and Actuators, B: Chemicalen_US
dc.subjectElectronic Tongueen_US
dc.subjectMolecularly Imprinted Polymeren_US
dc.subjectPiezoelectric Quartz Crystal Sensoren_US
dc.subjectQuinine Analysisen_US
dc.subjectSaccharine Analysisen_US
dc.subjectTaste Assessmenten_US
dc.titlePiezoelectric quartz crystal sensor for sensing taste-causing compounds in fooden_US
dc.typeArticleen_US
dc.identifier.emailFung, YS:ysfung@hku.hken_US
dc.identifier.authorityFung, YS=rp00697en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.snb.2007.12.014en_US
dc.identifier.scopuseid_2-s2.0-41449112249en_US
dc.identifier.hkuros145380-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-41449112249&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume131en_US
dc.identifier.issue1en_US
dc.identifier.spage148en_US
dc.identifier.epage158en_US
dc.identifier.isiWOS:000255426800023-
dc.publisher.placeSwitzerlanden_US
dc.identifier.scopusauthoridSun, H=7404827538en_US
dc.identifier.scopusauthoridMo, ZH=7103200486en_US
dc.identifier.scopusauthoridChoy, JTS=23975783800en_US
dc.identifier.scopusauthoridZhu, DR=7403599128en_US
dc.identifier.scopusauthoridFung, YS=13309754700en_US

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