Response of polymer membranes as sensing elements for an electronic tongue

被引：0
|
作者：
Bae, YM
Cho, SI
机构：
[1] Sogang Univ, Dept Chem Engn, Seoul 100611, South Korea
[2] Seoul Natl Univ, Sch Biol Resources & Mat Engn, Suwon, South Korea
来源：
TRANSACTIONS OF THE ASAE | 2002年 / 45卷 / 05期
关键词：
electronic tongue; liquid food; polymer membrane sensor; non-selectivity; sourness; saltiness;
D O I：
暂无
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
The study was performed to choose sensing elements for an electronic tongue that are non-selectively responsive to taste stimuli for detecting sourness and saltiness. Six polymer membranes that were doped with three cation-selective materials, two anion-selective materials, and one proton-selective material, respectively, were prepared. Testing the responses of each membrane to seven taste stimuli revealed that the polymer membranes were non-selectively responsive to the stimuli in different patterns. Non-selective response characteristics of each membrane were quantified by calculating selectivity coefficients of each membrane to taste stimuli.
引用
收藏
页码：1511 / 1518
页数：8
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