{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T01:23:16Z","timestamp":1760145796741,"version":"build-2065373602"},"reference-count":34,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2024,8,28]],"date-time":"2024-08-28T00:00:00Z","timestamp":1724803200000},"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>This study focused on developing an advanced bitterness sensor designed to minimize interference from common anions such as nitrate (NO3\u2212) and iodide (I\u2212) by incorporating partially dissociated amine compounds into the sensor membrane. The conventional bitter sensor (C00) uses fully dissociated quaternary ammonium salt tetradecyl ammonium bromide (TDAB), which typically exhibits high responses to these anions, leading to inaccurate bitterness assessments. To address this issue, we explored the use of three partially dissociated amines\u2014oleylamine (OAm), dioctadecylamine (DODA), and tridodecylamine (TDA)\u2014as lipids in the membrane components. We fabricated sensor membranes and tested their ion selectivity, interference resistance to anion, and sensitivity to iso-alpha acids (IAAs), representative bitter compounds in beer. The results showed that the membranes with partially dissociated amines significantly reduced anion interference. Notably, the sensitivity of the TDA membrane to IAAs was 80.4 mV\/dec in concentration, exceeding the 68.5 mV\/dec of the TDAB membrane. This enhanced sensitivity, coupled with reduced anion interference, reveals a novel property of partially dissociated lipids in taste sensors, distinguishing them from fully dissociated lipids. These findings pave the way for the development of sensors that can accurately assess a bitter taste and have potential applications in the food and beverage industry.<\/jats:p>","DOI":"10.3390\/s24175553","type":"journal-article","created":{"date-parts":[[2024,8,28]],"date-time":"2024-08-28T03:57:06Z","timestamp":1724817426000},"page":"5553","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development of a Bitterness Sensor Using Partially Dissociated Amine Compounds"],"prefix":"10.3390","volume":"24","author":[{"given":"Yuyang","family":"Guo","sequence":"first","affiliation":[{"name":"Graduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4262-292X","authenticated-orcid":false,"given":"Xiao","family":"Wu","sequence":"additional","affiliation":[{"name":"Department of Information Electronics, Faculty of Engineering, Fukuoka Institute of Technology, 3-30-1 Wajiro-higashi, Higashi-ku, Fukuoka 811-0295, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hidekazu","family":"Ikezaki","sequence":"additional","affiliation":[{"name":"Intelligent Sensor Technology, Inc., 5-1-1 Onna, Atsugi-shi 243-0032, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"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":"Food and Health Innovation Center, Nakamura Gakuen University, 5-7-1 Befu, Jonan-ku, Fukuoka 814-0198, Japan"},{"name":"Institute for Advanced Study, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan"},{"name":"Graduate School of Nutritional Sciences, Nakamura Gakuen University, 5-7-1 Befu, Jonan-ku, Fukuoka 814-0198, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,8,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Cavallo, C., Cicia, G., Del Giudice, T., Sacchi, R., and Vecchio, R. 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