Name
Abstract | ||
|---|---|---|
We developed a novel taste sensor with Langmuir-Blodgett (LB) films for evaluating degradation degree of beer. We used three kinds of electrode for sensing. stearic acid (SA) and lanthanide (terbium) coordinating with stearic acid (Tb-SA), were employed as sensing membranes and LB films of SA and Tb-SA were formed on three kinds of electrode. We measured the sensor responses to several concentrations of trans-2-nonenal which is produced during the progress of a degradation causing from the oxidation of fatty acids by malt-derived enzyme. As a result, the sensors have a capability of detecting several concentrations of trans-2-nonenal. |
Year | DOI | Venue |
|---|---|---|
2018 | 10.1109/GCCE.2018.8574823 | IEEE Global Conference on Consumer Electronics |
Keywords | Field | DocType |
taste sensor,degradation degree of beer,stearic acid,metal complex,trans-2-nonenal | Nuclear chemistry,Lanthanide,Terbium,Taste,Stearic acid,Chemistry,Degradation (geology),Membrane,Metal,Electrode | Conference |
ISSN | Citations | PageRank |
2378-8143 | 0 | 0.34 |
References | Authors | |
0 | 3 | |
Name | Order | Citations | PageRank |
|---|---|---|---|
| Yuki Hasegawa | 1 | 0 | 1.69 |
| Masayoshi Yazawa | 2 | 0 | 0.34 |
| Hidekazu Uchida | 3 | 0 | 0.68 |