Development of Bioelectronic Tongue and Its Application in Taste Measurement

被引：0
|
作者：
Wei L. [1 ,2 ]
Yanqing Z. [1 ]
Junbo X. [2 ]
Leilei F. [1 ]
Chao L. [2 ]
机构：
[1] School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin
[2] School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 12期
关键词：
bioelectronic tongue; taste conduction mechanism; taste measurement; taste system;
D O I：
10.16429/j.1009-7848.2023.12.038
中图分类号：
学科分类号：
摘要：
Taste assessment involves five basic tastes: sour, sweet, bitter, fresh and salty. It is the basis for mammals to feel the external environment. The taste sensing system can quickly, sensitively and specifically obtain taste information from complex mixtures, It is considered to be one of the best "chemical detector" in nature. The inherent advan-; tages of biological taste provide inspiration for the development of bionic taste sensing technology. The bioelectronic tongue based on taste system has been widely used in the fields of food safety, drug development and disease diagnosis. Combined with the research results in recent years, this paper makes a comprehensive review on the taste conduction mechanism and the development and research of bioelectronic tongue, and summarizes the practical application of bioelectronic tongue based on taste system in taste measurement. Its future development and application prospects are discussed. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
引用
收藏
页码：385 / 394
页数：9
相关论文
共 61 条
  • [1] TAN J Z, XU J., Applications of electronic nose (e-nose) and electronic tongue (e -tongue) in food quality-related properties determination: A review, Artificial Intelligence in Agriculture, 4, pp. 104-115, (2020)
  • [2] CETO X, VOELCKER N H, PRIETO-SIMON B., Bioelectronic tongues: New trends and applications in water and food analysis [J], Biosens Bioelectron, 79, pp. 608-626, (2016)
  • [3] GHASEMI -VARNAMKHASTI M, APETREI C, LOZANO J, Et al., Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods, Trends in Food Science & Technology, 80, pp. 71-92, (2018)
  • [4] WASILEWSKI T, KAMYSZ W, GEBICKI J., Bioelectronic tongue: Current status and perspectives, Biosens Bioelectron, 150, (2020)
  • [5] WOERTZ K, TISSEN C, KLEINEBUDDE P, Et al., Taste sensing systems (electronic tongues) for pharmaceutical applications [J], Int J Pharm, 417, 1, pp. 256-271, (2011)
  • [6] WASILEWSKI T, BICKI J, KAMYSZ W., Advances in olfaction-inspired biomaterials applied to bioelectronic noses, Sensors and Actuators B: Chemical, 257, pp. 511-537, (2018)
  • [7] RODRIGUES N, MARX I M G, CASAL S, Et al., Application of an electronic tongue as a single-run tool for olive oils' physicochemical and sensory simultaneous assessment, Talanta, 197, pp. 363-373, (2019)
  • [8] PANG G C, CHEN Q S, HU Z H, Et al., On the relationship between food nutrition and immunometabolism[J], Food Science, 2, pp. 1-15
  • [9] ROPER S D, CHAUDHARI N., Taste buds: cells, signals and synapses, Nat Rev Neurosci, 18, 8, pp. 485-497, (2017)
  • [10] AVERY J A, LIU A G, INGEHOLM J E, Et al., Taste Quality Representation in the Human Brain, 4, 5, pp. 1042-1052, (2020)
1234567