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l-Glutamate biosensor for estimation of the taste of tomato specimens

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Abstract

An amperometric biosensor has been developed for measurement of Umami, or the taste based on the amount of l-glutamate, in tomato foods. The biosensor is based on an enzyme-mediator system in which l-glutamate oxidase is used for biochemical oxidation of l-glutamate and a tetrafulvalene-tetracyanoquinodimethane (TTF-TCNQ) paste, prepared from the mixture of TTF-TCNQ salt, graphite powder, and silicone oil, serves as the mediator. The limit of detection, calculated by use of a four-parameter logistic model, was 0.05 mmol L−1, and the limit of quantification was 0.15 mmol L−1. The correlation coefficient (R 2) was 0.990 and the relative standard deviation was no more than 1% (n=5). The response time (τ 95) was 20–50 s, depending on concentration. The repeatability of the sensor was better than 5% (n=10). The sensor developed was stable for more than ten days.

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Notes

  1. This work is carried out as part of the Innovative Functional Materials and Associated Technologies for the Development of New Improved Chemical Sensors (MICS), EU-Project No. GR01–2øøø–25288.

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Acknowledgement

The authors wish to thank the Unilever Foods Research Centre (Vlaardingen, the Netherlands) of the project “Innovative Functional Materials and Associated Technologies for the Development of New Improved Chemical Sensors (MICS), EU-Project No. GR01–2øøø–25288” for supply of tomato food samples.

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Author notes

  1. Rasa Pauliukaite

    Present address: Departamento de Química, Universidade de Coimbra, 3004-535, Coimbra, Portugal

Authors and Affiliations

  1. Centre for Chemical Sensors and Chemical Information Technology, ETH Technopark, 8005, Zurich, Switzerland

    Rasa Pauliukaite, Gleb Zhylyak, Daniel Citterio & Ursula E. Spichiger-Keller

Authors
  1. Rasa Pauliukaite
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  2. Gleb Zhylyak
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  3. Daniel Citterio
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  4. Ursula E. Spichiger-Keller
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Correspondence to Ursula E. Spichiger-Keller.

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Pauliukaite, R., Zhylyak, G., Citterio, D. et al. l-Glutamate biosensor for estimation of the taste of tomato specimens. Anal Bioanal Chem 386, 220–227 (2006). https://doi.org/10.1007/s00216-006-0656-2

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