Table 2.
Chemical components of taste sensors.
| Taste sensor | Artificial lipid | Plasticizer |
|---|---|---|
| Umami sensor AAE | Phosphoric acid di(2-ethylhexyl) ester Trioctylmetylammonium chloride |
Dioctyl phenylphosphonate |
| Saltiness sensor CT0 | Tetradodecylammonium bromide 1-Hexadecanol |
Dioctyl phenylphosphonate |
| Sourness sensor CA0 | Phosphoric acid di(2-ethylhexyl) ester Oleic acid Trioctylmetylammomium chloride |
Dioctyl phenylphosphonate |
| Bitterness sensor C00 (for acidic bitter materials) | Tetradodecylammonium bromide | 2-Nitrophenyl octyl ether |
| Astringency sensor AE1 | Tetradodecylammonium bromide | Dioctyl phenylphosphonate |
| Bitterness sensor BT0 (for bitter hydrochloride salts) | Phosphoric acid di-n-decyl ester | Bis(1-butylpentyl) adipate Tributyl O-acetylcitrate |
| Bitterness sensor AN0 (for basic bitter materials) | Phosphoric acid di-n-decyl ester | Dioctyl phenylphosphonate |
| Sweetness sensor GL0 (prototype) | Tetradodecylammonium bromide Gallic acid |
Dioctyl phenylphosphonate |