Highly Stable Tea Taste Detection Using SPV Method and Ion Electrodes

Abstract

Improvement of the stabilization and repeatability of the sensor response was investigated for the development of a tea taste sensor. For a semiconductor taste sensor (SPV sensor) with lipid membrane as the sensitive film, various washing methods were studied for the electrode cleaning after the tea taste measurement since hydrophobic molecules remain on the surface even after water rince. As the results, it was shown that effective refreshing method is possibly found by the selection of washing chemicals although the cleaning effect is different for the different lipid membranes. It was next shown that the commercial ion sensor was successfully applied as a tea taste sensor. The response was highly stable for the repeated measurements of the tea taste.