In our previous study, a taste sensor employing a lipid/polymer membrane modified with 2,6-dihydroxyterephthalic acid (2,6-DHTPA) enabled the detection of the umami substances monosodium glutamate (MSG) and inosinate monophosphate (IMP). The taste sensor was also able to evaluate the synergistic effect, an umami enhancement phenomenon that occurs between MSG and IMP. However, the structural requirements for modifiers capable of detecting IMP have not yet been clarified. In the present study, to elucidate these requirements, nine different modifiers were prepared, and taste sensor measurements for IMP were conducted in combination with 1H-NMR analysis. As a result, three distinct patterns were observed: (1) modifiers that exhibited chemical shift changes and generated a potential response in the positive direction (i.e., a positive potential response); (2) modifiers that showed chemical shift changes but produced either an almost zero or a negative potential response; and (3) modifiers that exhibited neither chemical shift changes nor any potential response. For receptor membranes that did not exhibit a positive response, the corresponding modifiers either lacked two carboxyl groups or did not possess intramolecular hydrogen bonding involving hydroxyl groups. From these results, it was clarified that the essential conditions for obtaining a positive potential response to IMP are that the modifier (1) contains two carboxyl groups and (2) possesses intramolecular hydrogen bonding.
Keywords: hydrogen bonding; lipid/polymer membrane; modifiers; taste sensor; umami.