Taste is of five basic types, namely, sourness, saltiness, sweetness, bitterness and umami. In
this review, we focus on a potentiometric taste sensor that we developed and fabricated …

A potentiometric taste sensor with multiarray lipid/polymer membranes was developed about
30 years ago. This taste sensor is called an electronic tongue with global selectivity, which …

Biomimetics is the development of novel theories and technologies by emulating the models
and systems of nature. The transfer of function from biological science into engineering …

Acceptable palatability of an oral dosage form is crucial to patient compliance. Excipients
can be utilised within a formulation to mask the bitterness of a drug. One such category is the …

Olive oil is consumed worldwide due to its appreciated sensory attributes and health
benefits, which are related with its fatty acid profile and richness in phenolic compounds that …

Pharmaceutical products often have drawbacks of unacceptable taste and palatability which
makes it quite difficult for oral administration to some special populations like pediatrics and …

The five basic tastes namely sweetness, bitterness, sourness, saltiness and umami have
been qualitatively and quantitatively analyzed using biomimetic sensors and biosensors …

In recent decades, taste sensors have been increasingly utilized to assess the taste of oral
medicines, particularly focusing on bitterness, a major obstacle to patient acceptance and …

A taste sensor with lipid/polymer membranes is one of the devices that can evaluate taste
objectively. However, the conventional taste sensor cannot measure non-charged bitter …

The use of taste sensors with lipid/polymer membranes is one of the methods to evaluate
taste. As previously reported, taste sensors can detect non-charged substances such as …