Development of Lipid Membrane Based Taste Sensors for Electronic Tongue

Artificial lipid membrane thin films using dip/drop method on gold/carbon printed electrodes have been developed and characterized. Artificial lipid membranes were prepared by using lipid/lipids, Polyvinyl chloride and plasticizers in a defined ratio. Lipid membranes for four basic tastes namely sweetness, sourness, saltiness and bitterness were prepared. The potentiometric response of the membranes was measured for basic tastants such as glucose, hydrogen chloride, sodium chloride, glutamic acid and quinine in different molar concentrations. The response shows the specificity of the membrane for the respective tastants. It has been demonstrated that the lipid membrane can directly be coated on to electrodes and used for electronic tongue applications.