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https://hdl.handle.net/10316/7781
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. | URI: | https://hdl.handle.net/10316/7781 | DOI: | 10.1007/s00216-006-0656-2 | Rights: | openAccess |
Appears in Collections: | FCTUC Química - Artigos em Revistas Internacionais |
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