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

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.

Aquacyanocobalt(III)-cobyrinate as a key compound in NO2-sensitive polymeric liquid membranes.

The reactions within a recently introduced NO2-sensitive polymeric membrane based on aquacyanocobalt(III)-cobyrinate are described. The detailed reaction mechanism was investigated in three ways: using UV/VIS-spectroscopy, determining the reaction products and investigating the influence of other gases. It could be shown that the membrane's high sensitivity and selectivity derives from the remarkable reaction of NO2 with this cobyrinate derivative, which yields nitric and nitrous acid.