{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T01:59:39Z","timestamp":1760147979134,"version":"build-2065373602"},"reference-count":46,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2023,3,16]],"date-time":"2023-03-16T00:00:00Z","timestamp":1678924800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"JSPS KAKENHI","award":["JP21H05006"],"award-info":[{"award-number":["JP21H05006"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The saltiness enhancement effect can be produced by adding specific substances to dietary salt (sodium chloride). This effect has been used in salt-reduced food to help people forge healthy eating habits. Therefore, it is necessary to objectively evaluate the saltiness of food based on this effect. In a previous study, sensor electrodes based on lipid\/polymer membrane with Na+ ionophore have been proposed to quantify the saltiness enhanced by branched-chain amino acids (BCAAs), citric acid, and tartaric acid. In this study, we developed a new saltiness sensor with the lipid\/polymer membrane to quantify the saltiness enhancement effect of quinine by replacing a lipid that caused an unexpected initial drop in the previous study with another new lipid. As a result, the concentrations of lipid and ionophore were optimized to produce an expected response. Logarithmic responses have been found on both NaCl samples and quinine-added NaCl samples. The findings indicate the usage of lipid\/polymer membranes on novel taste sensors to evaluate the saltiness enhancement effect accurately.<\/jats:p>","DOI":"10.3390\/s23063178","type":"journal-article","created":{"date-parts":[[2023,3,17]],"date-time":"2023-03-17T02:59:26Z","timestamp":1679021966000},"page":"3178","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect"],"prefix":"10.3390","volume":"23","author":[{"given":"Yifei","family":"Jing","sequence":"first","affiliation":[{"name":"Graduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan"}]},{"given":"Kentaro","family":"Watanabe","sequence":"additional","affiliation":[{"name":"Graduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan"}]},{"given":"Tatsukichi","family":"Watanabe","sequence":"additional","affiliation":[{"name":"Graduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7314-5540","authenticated-orcid":false,"given":"Shunsuke","family":"Kimura","sequence":"additional","affiliation":[{"name":"Research and Development Center for Five-Sense Devices, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan"}]},{"given":"Kiyoshi","family":"Toko","sequence":"additional","affiliation":[{"name":"Research and Development Center for Five-Sense Devices, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan"},{"name":"Institute for Advanced Study, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2481","DOI":"10.1039\/c0an00292e","article-title":"Recent advances in electronic tongues","volume":"135","author":"Riul","year":"2010","journal-title":"Analyst"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"321","DOI":"10.1016\/j.jpba.2015.05.026","article-title":"Independent comparison study of six different electronic tongues applied for pharmaceutical analysis","volume":"114","author":"Pein","year":"2015","journal-title":"J. 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