Over the past decades, due to the desire for artificial umami flavors, apparatuses for detecting the umami taste have constantly been developed. Nevertheless, most information on umami is still acquired through human sensory assessment, which makes it difficult to establish an umami standard or quantify the umami flavor. In this study, the ligand binding domain called venus flytrap (VFT) domain of the umami taste receptor protein T1R1 was used as a recognition element, and an electrochemical biosensor based on a double-signal amplification strategy was constructed using single-walled carbon nanotubes (SWCNTs) and Prussian blue (PB). Moreover, the umami taste of four representative umami substances, inosine-5′-monophosphate (IMP), monosodium L-glutamate (MSG), beefy meaty peptide (BMP), and sodium succinate (WSA), were successfully quantitatively measured using differential pulse voltammetry (DPV) at an electrochemical workstation. Based on an equation (S/N = 3), the low detection limits (LODs) of IMP, MSG, BMP, and WSA were 0.1, 0.1, 0.1, and 0.01 pM, respectively. Meanwhile, a normalized signal intensity of more than 90% was kept for 4 days. The results showed that the biosensor could be used to detect umami substances with high sensitivity and selectivity, and was shown to have human-like performance. To develop the T1R1-VFT biosensor using the above-mentioned method, we utilized the ligand binding domain of the human umami receptor, rather than the entire umami receptor protein, which had a complex structure, having the following advantages: volume reduction, simplicity, and stability. This method has great potential for the detection of umami tastes, instead of using sensory evaluation, and for the development of new artificial flavorings.

在过去的几十年中，由于对人造鲜味的渴望，用于检测鲜味的设备不断被开发。尽管如此，关于鲜味的大部分信息仍然是通过人类感官评估获得的，这使得很难建立鲜味标准或量化鲜味。本研究以鲜味受体蛋白T1R1的称为捕蝇草（VFT）域的配体结合域作为识别元件，利用单壁碳纳米管构建了基于双信号放大策略的电化学生物传感器。 SWCNTs) 和普鲁士蓝 (PB)。此外，四种具有代表性的鲜味物质，肌苷-5'-单磷酸（IMP）、L-谷氨酸钠（MSG）、肉质肽（BMP）和琥珀酸钠（WSA）的鲜味，在电化学工作站上使用微分脉冲伏安法 (DPV) 成功定量测量。根据公式 (S / N = 3)，IMP、MSG、BMP 和 WSA 的低检测限 (LOD) 分别为 0.1、0.1、0.1 和 0.01 pM。同时，将超过 90% 的归一化信号强度保持 4 天。结果表明，该生物传感器可用于检测鲜味物质，具有高灵敏度和选择性，并显示出类人性能。为了使用上述方法开发 T1R1-VFT 生物传感器，我们利用了人类鲜味受体的配体结合域，而不是整个鲜味受体蛋白，它具有复杂的结构，具有以下优点：体积减小、简单、和稳定性。这种方法对于鲜味的检测具有很大的潜力，