Electrical potential oscillation across a water/octanol/water liquid membrane in the presence of two taste substances

To determine whether a water/octanol/water liquid membrane would serve effectively as means for taste sense evaluation, an examination was made of its response to the primary taste substances and artificial sweeteners and two taste substance combinations. Papaverine hydrochloride, maltose, malic acid, magnesium chloride and disodium guanosinate each exhibited a particular oscillation mode for bitterness, sweetness, sourness, saltiness and umami, respectively, as was observed in the previous study. For erythritol, sodium saccharin and aspartame as artificial sweeteners, the oscillation mode differed considerably for each. Erythritol exhibited an oscillation mode for maltose and other sugars. The oscillation mode for sodium saccharin was similar to that for bitter substances with respect to a decrease in amplitude. Bitter and salty, sweet and salty, sour and salty and umami and umami substance combinations were examined for the capacity to modify taste quality. For bitter and salty substances, the oscillation mode corresponded to the taste–taste interactions. The findings of the present study clearly demonstrate the liquid membrane to be an effective means for evaluating food taste.