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PubMed · 12896837

An artificial taste sensor based on conducting polymers.

A Riul Júnior·R R Malmegrim·F J Fonseca·L H C Mattoso
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Abstract

Pure and composite nanostructured films of conducting polymers were used as individual sensing units constituting an electronic tongue. The use of extremely thin films for signal transduction via impedance spectroscopy measurements in the frequency range 10-1 MHz allows the detection of trace amounts of tastants and inorganic contaminants in liquid systems. In addition, the sensor could detect the suppression of sourness by sweetness displaying similarities with the biological system. Brands of several commercial beverages could be easily distinguished without complex analysis, including the discrimination of waters, tastants and wines.

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BeveragesBiomimeticsCoated Materials, BiocompatibleElectric ConductivityElectric ImpedanceElectrochemistryFeasibility StudiesFood AnalysisHydrochloric AcidMembranes, ArtificialMicrochemistryNanotechnologyPolymersQuinineSensitivity and SpecificitySodium ChlorideSpectrum AnalysisSucroseTasteTransducersComparative StudyEvaluation StudyJournal ArticleResearch Support, Non-U.S. Gov'tValidation Study

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A Riul Júnior, R R Malmegrim, F J Fonseca, L H C Mattoso. 2003-10-01. An artificial taste sensor based on conducting polymers.. https://doi.org/10.1016/s0956-5663(03)00069-1

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