Rita Prasetyowati, Rizky Aflaha, Fauzi Naafi’ah Salsabila, Roto Roto, Pekik Nurwantoro, Kuwat Triyana
Nowadays, many taste sensors have been developed as an alternative to the human tongue in detecting various samples. In general, taste sensors are divided into two designs, solid-contact and liquid-contact. In this study, we compared the performance of both sensor designs in detecting bitterness taste. Stability and reproducibility of the sensors were the key parameters focused on during the observation. The solid-contact design sensor was fabricated using a screen-printed carbon electrode. Phosphoric acid di(2-ethylhexyl) ester was utilized as a lipid membrane for both sensors. The interaction between the negative charge in the lipid membrane and the cationic substance in the bitter solutions is believed to be the sensing mechanism in this study. Both designs of the sensor were measured consecutively until the sensor responses became unstable to assess their long-term stability. Then, the sensors were refabricated three times to investigate their reproducibility. The liquid-contact design sensor exhibited a consistent response when used to detect a 0.3 mM quinine sample, and the sensors persisted for three consecutive days. Meanwhile, the solid-contact design sensors also showed consistent responses that last longer, even reaching an outstanding long-term stability of 24 consecutive days. In addition, both sensors exhibit good reproducibility during the refabricated process. This finding shows that solid-contact design taste sensors are superior to liquid-contact design, especially in long-term stability. This could potentially be utilized as a basis for the excellent performance of taste sensors. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2025.
Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada. Sekip Utara, BLS 21, Yogyakarta, 55281, Indonesia; Department of Physics Education, Faculty of Mathematics and Natural Sciences, Universitas Negeri Yogyakarta, Yogyakarta, 55281, Indonesia; Department of Chemistry Education, Faculty of Mathematics and Natural Sciences, Universitas Negeri Yogyakarta, Yogyakarta, 55281, Indonesia; Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara, BLS 21, Yogyakarta, 55281, Indonesia
