Silicon-based electronic tongue could offer quality checks for the food industry
Although electronic tongues are already used in a limited number of situations, researchers writing in the journal ACS Applied Materials & Interfaces say their silicon based design would have a wider range of applications.
It has been tested on alcohol and water, where it was able to distinguish each sample and produce a taste signature.
An ‘electronic fingerprint’
Electronic tongues mimic how people and other mammals distinguish tastes. In humans, taste buds sense flavours and transmit messages to the brain. In an electronic tongue, sensors detect substances and send signals to a computer for processing.
However, researchers say uses for existing electronic tongues are limited and have patented a design based on silicon. The concept is based on the intrinsic sensitivity of a silicon surface to surrounding liquids, which can be used to create an ‘electronic fingerprint’.
In a letter published in the journal, researchers said: “This kind of electronic tongue is an inexpensive and environmentally friendly combinatorial electronic sensing platform, that is able to create characteristic electronic fingerprints of liquids, detect and recognise them with usual naturally aged or specifically treated silicon substrates.”
“These are considered the first steps toward the use of this sensing approach for taste recognition application of different liquid food samples.”
The design was tested with Armagnac, cognac, whisky and water, where it was able to determine a taste signature for each.
Researchers say the use of the tongue could go beyond food and drink testing: for example, to monitor water for pollutants or test blood for signs of disease.
