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An artificial taste sensor based on conducting polymers

被引：121
作者：
Riul, A
Malmegrim, RR
Fonseca, FJ
Mattoso, LHC
机构：
[1] EMBRAPA, Instrumentacao Agropecuaria, BR-13560970 Sao Carlos, SP, Brazil
[2] EPUSP, Dept Engn Sistemas Eletr, Lab Microeletr, BR-05508900 Sao Paulo, Brazil
来源：
BIOSENSORS & BIOELECTRONICS | 2003年 / 18卷 / 11期
基金：
巴西圣保罗研究基金会;
关键词：
Langmuir-Blodgett; conducting polymers; sensor; electronic tongue;
D O I：
10.1016/S0956-5663(03)00069-1
中图分类号：
Q6 [生物物理学];
学科分类号：
071011 ;
摘要：
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. (C) 2003 Elsevier Science B.V. All rights reserved.
引用
收藏
页码：1365 / 1369
页数：5
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