Development of a Salt Taste Sensor for Improvement on Meal HabitDirection Method

식습관 개선을 위한 음식 짠맛센서 개발

  • Received : 2010.09.02
  • Accepted : 2010.10.14
  • Published : 2010.10.25


The amount of salt intake of Korean people is 11.4 grams per a day, which is 2.3 times of the recommended daily salt intake by WHO - 5 grams of salt a day. The relationship between high salt consumption and increased risk of high blood pressure, observed not only in hypertensive but also in normotensive patients. High salt intake is also associated with an increased risk of heart attack, cerebral ischemia and osteoporosis. Therefore, this research is for developing a salt taste sensor to reduce sodium consumption and improve meal habits for the perception of a more bland taste of most foods. When the sensor was put into food sample, current intensity achieved with distribution cables. Current intensity was correlate with a simple equivalent of salt taste stimulus intensity. The salt taste sensor consists of salinity & temperature measuring probe, signal processing circuit and LCD display & LED warning light. When salinity is going over a set point, LCD displayer indicate salt taste on LCD panel by percent value (%), and at the same time, blue LED light change to red LED light. So we could know the grade of salt taste in soup before meals conveniently and objectively. The results show that operating range of 10 to $80^{\circ}C$ and accuracy of ${\pm}0.1%$ were achieved with an analysis time of about 2 or 3 sec. Moderate reductions in salt intake can help to avert adult diseases and lead a healthy life.


  1. Antonios, T. F., and G. A. MacGregor. 1995. Deleterious effect of salt intake other than effects on blood pressure. Clinical and Experimental Pharmacology and Physiology 22(3):180-184.
  2. Blaustein, M. P., and J. M. Hamlyn. 1983. Role of natriuretic factor in essential hypertension: an hypothesis. Annals of Internal Medicine 98:785-791.
  3. Choi, H. M. 2000. Nutrition, pp. 301, Kyomunsa Co., Seoul. (In Korean)
  4. Joossens, J. V., and J. Gebores. 1987. Dietary salt and risks to health. American Journal of Clinical Nutrition 45:1277-1288.
  5. Khireddine, H., P. Fabry, A. Caneiro, and B. Bochu. 1997. Optimization of NASICON composition for Na+ recognition. Sensors and Actuators B: Chemical 40(2):223-230.
  6. Korean National Health & Nutrition Examination Survey (KNHANES). 2008. Korea Centers for Disease Control and Prevention. Korea national health and nutrition examination survey. (In Korean)
  7. Park, Y. S. 2008. Comparison of dietary behaviors related to sodium intake by gender and age. Korean Journal of Community Nutrition 13(1):1-12. (In Korean)
  8. Robert, D. G., Z. Anhong, and A. Z. Nephi. 2009. Development of a microelectrode array sensing platform for combination electrochemical and spectrochemical aqueous ion testing. Sensors and Actuators B: Chemical 136(1): 177-185.
  9. Yong, Z., and L. Yanbiao. 2002. Novel optical fiber sensor for simultaneous measurement of temperature and salinity. Sensors and Actuators B: Chemical 86(1):63-67.