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Title: l -Glutamate biosensor for estimation of the taste of tomato specimens
Authors: Pauliukaite, Rasa 
Zhylyak, Gleb 
Citterio, Daniel 
Spichiger-Keller, Ursula 
Issue Date: 2006
Citation: Analytical and Bioanalytical Chemistry. 386:2 (2006) 220-227
Abstract: 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 (t 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.
DOI: 10.1007/s00216-006-0656-2
Rights: openAccess
Appears in Collections:FCTUC Química - Artigos em Revistas Internacionais

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