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Emerging Trends and Applications of Taste Sensors
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Emerging Trends and Applications of Taste Sensors

A special issue of Sensors (ISSN 1424-8220). This special issue belongs to the section "Electronic Sensors".

Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 5815

Special Issue Editor

Prof. Dr. Miyako Yoshida

E-Mail Website
Guest Editor
Faculty of Pharmaceutical Science, Mukogawa Women’s University, 11–68 Koshien 9-Bancho, Nishimiya, Hyogo 663-8179, Japan
Interests: taste sensor; pharmaceutics; carefoods; biosensor; taste development; bitterness; sweetness; umami; taste of lipid

Special Issue Information

Dear Colleagues,

Taste sensors comprise techniques such as, lipid/polymer membrane potential sensors, chemical field effect transistors, microelectrode array sensors, etc. Taste sensors have attracted considerable interest over the last decade, and a wide range of applications of development in food, supplement, and pharmaceutics has been witnessed. Moreover, the role of bitter receptors and sweet receptors in the extra-mouth is clear in the latest research. Bitter receptors in the extra-mouth correspond to asthma, immune diseases, etc., whereas sweet receptors in the extra-mouth correspond to lifestyle-related diseases. Taste sensors might not only be useful in the development of taste-favorite food, supplement, and pharmaceutics but also in the development of new pharmaceutics used in the treatment of various diseases and in medical diagnostics.

I invite manuscripts for this forthcoming Special Issue on all aspects pertinent to emerging trends and applications of taste sensors. Both reviews and original research articles are welcome. Reviews should provide an up-to-date and critical overview of state-of-the-art technologies such as lipid/polymer membrane potential sensors, chemical field effect transistors, microelectrode array sensors, or any other sensing mechanism relevant to taste sensors. Original research papers that describe the utilization of platforms in taste sensors, such as lipid/polymer membrane potential sensors, chemical field effect transistors, microelectrode array sensors or new concepts and fundamental studies with potential relevance to existing taste sensors, as well as the utilization of application in taste sensors, such as food, supplement, and pharmaceutics or any other new applications, are also of interest. I look forward to and welcome your participation in this Special Issue.

Prof. Dr. Miyako Yoshida
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sensors is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • taste sensor
  • pharmaceutics
  • food
  • supplement
  • taste
  • bitterness
  • sweetness
  • sourness
  • saltiness
  • umami

Published Papers (2 papers)

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Research

18 pages, 3411 KiB  
Article
Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD
by Keisuke Tomono, Yutaka Ishibashi and Akira Tomono
Sensors 2021, 21(22), 7670; https://doi.org/10.3390/s21227670 - 18 Nov 2021
Cited by 1 | Viewed by 2030
Abstract
We have prototyped a KANSEI multimedia display (KMMD) that is able to release scent through the screen in order to realize collaboration between images and scents. Two types of “sukiyaki” food videos were presented to subjects using this device, and a method for [...] Read more.
We have prototyped a KANSEI multimedia display (KMMD) that is able to release scent through the screen in order to realize collaboration between images and scents. Two types of “sukiyaki” food videos were presented to subjects using this device, and a method for objectively evaluating the realistic sensation of the food videos was examined using biological reaction measurements. The sukiyaki scent was added to one type of video to improve appetite. Viewers’ saliva flow rate, line of sight, pupil diameter, autonomic nerve activity, and cerebral blood flow were measured at the same time, and changes in these measured values were analyzed. As a result, the scent was effective in improving the sensation, as if the food was present in front of the eyes and increasing the saliva flow rate. Additionally, in a realistic scene, it was found that the line of sight follows the performer’s eating behavior as if the viewers themselves are eating. The sympathetic nervous system temporarily increases, mydriasis occurs, and the frontal lobe is activated. Furthermore, the possibility of objective evaluation of realistic sensations was demonstrated by the correlation between appetite, accompanied by salivary sensation, and the biological reaction measurement results. Full article
(This article belongs to the Special Issue Emerging Trends and Applications of Taste Sensors)
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17 pages, 5157 KiB  
Article
Voltammetric E-Tongue for Honey Adulteration Detection
by Paula Ciursa and Mircea Oroian
Sensors 2021, 21(15), 5059; https://doi.org/10.3390/s21155059 - 26 Jul 2021
Cited by 19 | Viewed by 3067
Abstract
The aim of this study is to establish the usefulness of an electronic tongue based on cyclic voltammetry e-tongue using five working electrodes (gold, silver, copper, platinum and glass) in honey adulteration detection. Authentic honey samples of different botanical origin (acacia, tilia, [...] Read more.
The aim of this study is to establish the usefulness of an electronic tongue based on cyclic voltammetry e-tongue using five working electrodes (gold, silver, copper, platinum and glass) in honey adulteration detection. Authentic honey samples of different botanical origin (acacia, tilia, sunflower, polyfloral and raspberry) were adulterated with agave, maple, inverted sugar, corn and rice syrups in percentages of 5%, 10%, 20% and 50%. The silver and copper electrodes provided the clearest voltammograms, the differences between authentic and adulterated honey samples being highlighted by the maximum current intensity. The electronic tongue results have been correlated with physicochemical parameters (pH, free acidity, hydroxymethylfurfural content—5 HMF and electrical conductivity—EC). Using statistical methods such as Linear discriminant analysis (LDA) and Support vector machines (SVM), an accuracy of 94.87% and 100% respectively was obtained in the calibration step and 89.65% and 100% respectively in the validation step. The PLS-R (Partial Least Squares Regression) model (constructed from the minimum and maximum current intensity obtained for all electrodes) was used in physicochemical parameters prediction; EC reached the highest regression coefficients (0.840 in the calibration step and 0.842 in the validation step, respectively), being followed by pH (0.704 in the calibration step and 0.516 in the validation step, respectively). Full article
(This article belongs to the Special Issue Emerging Trends and Applications of Taste Sensors)
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