Our study successfully fabricated sourness and saltiness sensors and investigated the response toward acetic acid and sodium chloride as the sourness and saltiness sample solutions, respectively. The sensors were made using a lipid membrane with a mixture of two materials. The fabricated sensors can detect the concentration of a small amount of 0.03 mM for the sourness sensor and 0.316 mM for the saltiness sensor, much lower than the human tongue threshold. Moreover, the sensors show a directly proportional response for both sourness and saltiness sensors in the range of 0.03–3 mM of acetic acid and 0.316–31.6 mM of sodium chloride, respectively. The interaction between positive charge in the lipid membrane and anionic species in the sample solution was believed to be the sensing mechanism in this research. Both sensors were refabricated three times, and the saltiness sensor exhibited a similar response when exposed to 3.16 mM of sodium chloride, while the sourness sensor still has to improve its reproducibility. In addition, the fabricated sensors were also tested on three consecutive days to observe the stability.

中文翻译：

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使用脂质膜混合物的酸味和咸味味觉传感器的灵敏度、再现性和稳定性研究

我们的研究成功地制造了酸味和咸味传感器，并分别研究了对乙酸和氯化钠作为酸味和咸味样品溶液的响应。这些传感器是使用两种材料的混合物的脂质膜制成的。所制造的传感器可以检测到少量的酸味传感器浓度为0.03 mM，咸味传感器浓度为0.316 mM，远低于人舌阈值。此外，传感器对酸度和咸度传感器分别在 0.03-3 mM 乙酸和 0.316-31.6 mM 氯化钠范围内显示出正比响应。脂质膜中的正电荷与样品溶液中的阴离子物质之间的相互作用被认为是本研究中的传感机制。两个传感器都被重新制作了 3 次，咸味传感器在暴露于 3.16 mM 氯化钠时表现出相似的响应，而酸味传感器仍需提高其再现性。此外，还对制作的传感器进行了连续三天的测试，以观察其稳定性。