Engineering:Electronic tongue

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Short description: Instrument that measures and compares tastes

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Electronic tongue
Overview
TypeChemical sensor array / analytical instrument
Also known asE-tongue
MeasuresTaste (sourness, saltiness, bitterness, sweetness, umami)
Detection methodVoltammetric and potentiometric sensor response
Sample typesLiquids (direct); solids (after dissolution)
Applications
IndustriesPharmaceutical, food & beverage, environmental monitoring
Related conceptsElectronic nose, Taste receptor, Pattern recognition

The electronic tongue is an instrument that measures and compares tastes. As per the IUPAC technical report, an “electronic tongue” as analytical instrument including an array of non-selective chemical sensors with partial specificity to different solution components and an appropriate pattern recognition instrument, capable to recognize quantitative and qualitative compositions of simple and complex solutions[1][2]

Chemical compounds responsible for taste are detected by human taste receptors. Similarly, the multi-electrode sensors of electronic instruments detect the same dissolved organic and inorganic compounds. Like human receptors, each sensor has a spectrum of reactions different from the other. The information given by each sensor is complementary, and the combination of all sensors' results generates a unique fingerprint. Most of the detection thresholds of sensors are similar to or better than human receptors.[3][4]

In the biological mechanism, taste signals are transduced by nerves in the brain into electric signals. E-tongue sensors process is similar: they generate electric signals as voltammetric and potentiometric variations.[5]

Researchers from the Agricultural Research Service use an electronic tongue.

Taste quality perception and recognition are based on the building or recognition of activated sensory nerve patterns by the brain and the taste fingerprint of the product. This step is achieved by the e-tongue's statistical software, which interprets the sensor data into taste patterns.[6]

Operation

Liquid samples are directly analyzed without any preparation, whereas solids require a preliminary dissolution before measurement. Reference electrode and sensors are dipped in a beaker containing a test solution. A voltage is applied between each sensor and a reference electrode, and a measurable current response results that is consistent with the Cottrell equation. This current response is a result of oxidizing reactions that take place in the solution due to the voltage difference and can be amplified through catalytic surface treatments. The response is measured and recorded by the e-tongue's software. These data represent the input for mathematical treatment that will deliver results.[7][8]

Applications

Electronic tongues have several applications in various industrial areas: the pharmaceutical industry, food and beverage sector, etc. It can be used to:

  • analyze flavor aging in beverages (for instance fruit juice, alcoholic or non alcoholic drinks, flavored milk...)
  • quantify bitterness or “spicy level” of drinks or dissolved compounds (e.g. bitterness measurement and prediction of teas)
  • estimation of theaflavins in black tea[9]
  • quantify taste masking efficiency of formulations (tablets, syrups, powders, capsules, lozenges...)
  • analyze medicines stability in terms of taste
  • benchmark target products
  • monitor environmental parameters
  • monitor biological and biochemical processes

Artificial taste

The electronic tongue uses taste sensors to receive information from chemicals on the tongue and send it to a pattern recognition system. The result is the detection of the tastes that compose the human palate. The types of taste that are generated are divided into five categories sourness, saltiness, bitterness, sweetness, and umami (savoriness). Sourness, which includes hydrogen chloride, acetic acid, and citric acid, is created by hydrogen ions. Saltiness is registered as sodium chloride, sweetness by sugars, bitterness, which includes chemicals such as quinine and caffeine is detected through magnesium chloride, and umami by monosodium glutamate from seaweed, or disodium guanylate in meat/fish/mushrooms.[10]

See also

References

  1. ↑ Vlasov, Yu; Legin, A.; Rudnitskaya, A.; Natale, C. Di; D'Amico, A. (2005-01-01). "Nonspecific sensor arrays ("electronic tongue") for chemical analysis of liquids (IUPAC Technical Report)" (in en). Pure and Applied Chemistry 77 (11): 1965–1983. doi:10.1351/pac200577111965. ISSN 0033-4545. 
  2. ↑ Khalilian, Alireza; Khan, Md. Rajibur Rahaman; Kang, Shin-Won (2017). "Highly sensitive and wide-dynamic-range side-polished fiber-optic taste sensor". Sensors and Actuators B: Chemical 249: 700–707. doi:10.1016/j.snb.2017.04.088. Bibcode: 2017SeAcB.249..700K. 
  3. ↑ Winquist, F.; Krantz-Rülcker, C.; Lundström, I. (2002). "Electronic Tongues and Combinations of Artificial Senses" (in en). Sensors Update 11 (1): 279–306. doi:10.1002/seup.200211107. ISSN 1616-8984. https://onlinelibrary.wiley.com/doi/abs/10.1002/seup.200211107. 
  4. ↑ Ciosek, Patrycja; Wróblewski, Wojciech (2007). "Sensor arrays for liquid sensing – electronic tongue systems" (in en). The Analyst 132 (10): 963. doi:10.1039/B705107G. ISSN 0003-2654. https://pubs.rsc.org/en/content/articlelanding/2007/an/b705107g. 
  5. ↑ Imam, Majid; Nagpal, Kalpana (2023). "The electronic tongue: an advanced taste-sensing multichannel sensory tool with global selectivity for application in the pharmaceutical and food industry". Pharmaceutical Development and Technology 28 (3-4): 318–332. doi:10.1080/10837450.2023.2194989. ISSN 1097-9867. PMID 36987792. https://pubmed.ncbi.nlm.nih.gov/36987792. 
  6. ↑ Imam, Majid; Nagpal, Kalpana (2023-04-21). "The electronic tongue: an advanced taste-sensing multichannel sensory tool with global selectivity for application in the pharmaceutical and food industry". Pharmaceutical Development and Technology 28 (3-4): 318–332. doi:10.1080/10837450.2023.2194989. ISSN 1083-7450. PMID 36987792. https://doi.org/10.1080/10837450.2023.2194989. 
  7. ↑ Winquist, Fredrik (2008-09-01). "Voltammetric electronic tongues – basic principles and applications". Microchimica Acta 163 (1): 3–10. doi:10.1007/s00604-007-0929-2. ISSN 1436-5073. https://doi.org/10.1007/s00604-007-0929-2. 
  8. ↑ Mantovani, Raphaela Araujo; Pinheiro, Ana Cristina; Vicente, António Augusto; Cunha, Rosiane Lopes (2017-09-01). "In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils". Food Research International 99: 790–798. doi:10.1016/j.foodres.2017.06.049. ISSN 0963-9969. https://www.sciencedirect.com/science/article/pii/S0963996917303034. 
  9. ↑ Kumar, S.; Ghosh, A. (2020-05-14). "A Feature Extraction Method Using Linear Model Identification of Voltammetric Electronic Tongue". IEEE Transactions on Instrumentation and Measurement 69 (11): 9243–9250. doi:10.1109/TIM.2020.2994604. ISSN 1557-9662. Bibcode: 2020ITIM...69.9243K. 
  10. ↑ Wang, Chunxia; Ho, Paul C.; Lim, Lee Yong (2010-11-15). "Wheat germ agglutinin-conjugated PLGA nanoparticles for enhanced intracellular delivery of paclitaxel to colon cancer cells". International Journal of Pharmaceutics 400 (1): 201–210. doi:10.1016/j.ijpharm.2010.08.023. ISSN 0378-5173. https://www.sciencedirect.com/science/article/pii/S0378517310006538. 



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