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<p>An effective method of cleaning the taste sensors to remove residues is still an issue in sensor applications. Residues of taste substances can cause measurement inaccuracies and can damage the lipid membrane of the sensor, reducing its lifetime and reusability. In this study, cetyltrimethylammonium bromide (CTAB) and sodium dodecyl sulfate (SDS), as surfactants, were used for the cleaning process of the positive and negative taste sensor based on a screen-printed carbon electrode (SPCE) to detect bitter taste. Trioctylmethylammonium chloride (TOMA) and phosphoric acid di(2-ethylhexyl) ester (PAEE) were utilized as lipid membranes of positive and negative sensors, respectively. The cleaning process using CTAB and SDS took only 5 and 2&#xa0;min, respectively, which is faster than cleaning using conventional solutions. Characterization tests, such as scanning electron microscopy (SEM) and Fourier-transform infrared (FTIR), showed that utilization of surfactant solutions did not damage the lipid membrane of the taste sensor. In addition, long-term response testing of the taste sensors showed that the sensors cleaned using the surfactant solution had a longer lifetime. Therefore, cleaning the taste sensor using a surfactant solution can overcome the residue on the lipid membrane, speed up the cleaning time, and enhance the reusability of the taste sensor.</p>

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Enhanced reusability of solid contact-based taste sensor with screen-printed carbon electrode (SPCE) for bitterness detection using a surfactant-based cleaning method

  • 期刊论文

  • 发表日期：

    2025年11月25日

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  • Rita Prasetyowati,
  • Rizky Aflaha,
  • Fauzi Naafi’ah Salsabila,
  • Moch. Rifqi Tamara,
  • Pekik Nurwantoro,
  • Roto Roto,
  • Ítala M.G. Marx,
  • Kuwat Triyana

摘要

An effective method of cleaning the taste sensors to remove residues is still an issue in sensor applications. Residues of taste substances can cause measurement inaccuracies and can damage the lipid membrane of the sensor, reducing its lifetime and reusability. In this study, cetyltrimethylammonium bromide (CTAB) and sodium dodecyl sulfate (SDS), as surfactants, were used for the cleaning process of the positive and negative taste sensor based on a screen-printed carbon electrode (SPCE) to detect bitter taste. Trioctylmethylammonium chloride (TOMA) and phosphoric acid di(2-ethylhexyl) ester (PAEE) were utilized as lipid membranes of positive and negative sensors, respectively. The cleaning process using CTAB and SDS took only 5 and 2 min, respectively, which is faster than cleaning using conventional solutions. Characterization tests, such as scanning electron microscopy (SEM) and Fourier-transform infrared (FTIR), showed that utilization of surfactant solutions did not damage the lipid membrane of the taste sensor. In addition, long-term response testing of the taste sensors showed that the sensors cleaned using the surfactant solution had a longer lifetime. Therefore, cleaning the taste sensor using a surfactant solution can overcome the residue on the lipid membrane, speed up the cleaning time, and enhance the reusability of the taste sensor.