L-glutamate biosensor for estimation of the taste of tomato specimens

Rasa Pauliukaite, Gleb Zhylyak, Daniel Citterio, Ursula E. Spichiger-Keller

Research output: Contribution to journalArticlepeer-review

31 Citations (Scopus)


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 (R2) was 0.990 and the relative standard deviation was no more than 1% (n=5). The response time (t95) 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.

Original languageEnglish
Pages (from-to)220-227
Number of pages8
JournalAnalytical and bioanalytical chemistry
Issue number2
Publication statusPublished - 2006 Oct
Externally publishedYes


  • Amperometric biosensors
  • L-Glutamate determination
  • L-Glutamate oxidase
  • Umami

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry


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