Electronic Sensing of Tastes

Toko, Kiyoshi

doi:10.1002/(sici)1521-4109(199808)10:10<657::aid-elan657>3.0.co;2-f

Cited by 41 publications

(24 citation statements)

References 22 publications

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“…In this context, electronic tongues (e-tongues) have emerged as a powerful tool in the rapid assessment of information of complex liquid systems. [27][28][29][30][31] By global selectivity one means the unique ability of the brain in grouping all the information received from the tongue in distinct patterns of response encoding the taste quality. [27][28][29][30][31] By global selectivity one means the unique ability of the brain in grouping all the information received from the tongue in distinct patterns of response encoding the taste quality.…”

Section: Eber A: R: Dantasmentioning

confidence: 99%

Recent advances in electronic tongues

Riul

Dantas

Miyazaki

et al. 2010

Analyst

249

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This minireview describes the main developments of electronic tongues (e-tongues) and taste sensors in recent years, with a summary of the principles of detection and materials used in the sensing units. E-tongues are sensor arrays capable of distinguishing very similar liquids employing the concept of global selectivity, where the difference in the electrical response of different materials serves as a fingerprint for the analysed sample. They have been widely used for the analysis of wines, fruit juices, coffee, milk and beverages, in addition to the detection of trace amounts of impurities or pollutants in waters. Among the various principles of detection, electrochemical measurements and impedance spectroscopy are the most prominent. With regard to the materials for the sensing units, in most cases use is made of ultrathin films produced in a layer-by-layer fashion to yield higher sensitivity with the advantage of control of the film molecular architecture. The concept of e-tongues has been extended to biosensing by using sensing units capable of molecular recognition, as in films with immobilized antigens or enzymes with specific recognition for clinical diagnosis. Because the identification of samples is basically a classification task, there has been a trend to use artificial intelligence and information visualization methods to enhance the performance of e-tongues.

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Section: Eber A: R: Dantasmentioning

confidence: 99%

Recent advances in electronic tongues

Riul

Dantas

Miyazaki

et al. 2010

Analyst

249

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“…Acid testing also could not be detected directly by the tongue because strong acids can damage the tongue's organs. 5,6 In this study, testing of salty and sour taste was carried out by using varied electrode QCM sensor. Electrodes used to test NaCl and HCl are pure silver and coated Oleyl Alcohol lipid membrane layer electrodes.…”

Section: Introductionmentioning

confidence: 99%

QCM SENSOR SENSITIVITY ANALYSIS OF SILVER ELECTRODES COATED WITH LIPID MEMBRANE OLEYL ALCOHOL TOWARD NaCl AND HCl

Ummah

Tazi

Muthmainnah

2019

Jurnal Fisika dan Aplikasinya

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<p>One of the sensors, which is currently being developed is the QCM sensor. The QCM sensor is a sensor that utilizes the frequency change to detect a change in mass due to a test substance. The use of a QCM sensor includes other forms of electronic tongue sensor that can distinguish five basic flavours on the tongue. QCM sensor can also be varied electrodes using various lipid membranes such as electronic tongues to increase sensor sensitivity. This research aims to determine the sensitivity of the QCM sensor before and after coated with the lipid membrane to NaCl and HCl. The sensitivity of the QCM sensor to NaCl is 1.47 Hz/M for uncoated sensor and 0.63 Hz/M for coated sensor, while the sensitivity of HCl is 4.55 Hz/M for uncoated sensor and 4.93 Hz/M for coated sensor. The difference of the results is caused by the nature of ionization of the compound and the amount of concentration used. The result of the sensitivity research shows that the QCM sensor with Oleyl Alcohol lipid membrane is more sensitive to HCl than NaCl.</p>

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“…This has generated strong interest in the industry requiring quality control of foodstuff. The most used techniques in e-tongue systems are potentiometry [9][10][11][12], cyclic voltammetry [13][14][15][16], impedance spectroscopy [17][18][19][20][21]. They are all based on the global selectivity of sensing units immersed in a liquid sample.…”

Section: Introductionmentioning

confidence: 99%

The use of an e-tongue for discriminating ethanol/water mixtures and determination of their water content

Queiroz

Florentino

Bruno

et al. 2016

Sensors and Actuators B: Chemical

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a b s t r a c tThis paper discusses the applicability of an electronic tongue (e-tongue) based on capacitance measurements to determine the water content in ethanol. The e-tongue consisted of an array of interdigitated electrodes coated with ultrathin films of gallium nitrate and titanium dioxide, which were robust against attack by ethanol. Principal Component Analysis (PCA) was used to treat the capacitance data for discriminating ethanol/water mixtures even in cases with very small water contents. Discrimination is easier if the water added to ethanol contains ions, as is the case of tap water or if NaCl is added to the mixtures. With this e-tongue we were able to quantify the water content through a linear relationship between the first principal component (PC1) and the added water to the biofuel. Therefore, we have proven to be possible to measure the water content precisely, which is one of the major problems in ethanol biofuel adulteration nowadays.

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Electronic Sensing of Tastes

Cited by 41 publications

References 22 publications

Recent advances in electronic tongues

Recent advances in electronic tongues

QCM SENSOR SENSITIVITY ANALYSIS OF SILVER ELECTRODES COATED WITH LIPID MEMBRANE OLEYL ALCOHOL TOWARD NaCl AND HCl

The use of an e-tongue for discriminating ethanol/water mixtures and determination of their water content

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