An Improvement of Selectivity to Sweet Taste Substances by Changing the Charge Density of Lipid/polymer Membranes

We have developed a multichannel taste sensor with lipid membranes which can detect and quantify taste substances in aqueous solution. The purpose of the present study is to improve selectivity to sweet taste substances by changing the charge density of lipid/polymer membranes. We found that the selectivity to sweet taste substances increases as the density of charged lipid is low and the membrane is neutralized