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

Pauliukaite, Rasa; Zhylyak, Gleb; Citterio, Daniel; Spichiger-Keller, Ursula E.
October 2006
Analytical & Bioanalytical Chemistry;Oct2006, Vol. 386 Issue 2, p220
Academic Journal
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. [Figure not available: see fulltext.]


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