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Electronic Nose and Electronic Tongue

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Bioinspired Smell and Taste Sensors

Abstract

The sensations of smell and taste resulting from a series of specific and nonspecific molecular recognition can be used as an analytical tool in many industries to measure the quality of food, drinks, and chemical products. In a few cases, there are olfactory receptor s or gustatory receptors which are specific for individual chemical molecules. However, most tastes and odorants are identified through a synthesis of the global chemical information from nonspecific interactions. Taking mammalian gustation as an example, the combination of “gustatory buds” which respond to five taste categories : sour , sweet , bitter , salty , and umami creates a distinct pattern for each taste.

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Authors and Affiliations

  1. Zhejiang University, Hangzhou, China

    Yingchang Zou, Hao Wan, Xi Zhang, Da Ha & Ping Wang

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  1. Yingchang Zou
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  2. Hao Wan
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  3. Xi Zhang
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Correspondence to Yingchang Zou .

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Editors and Affiliations

  1. Zhejiang University, Hangzhou, China

    Ping Wang

  2. Zhejiang University, Hangzhou, Zhejiang, China

    Qingjun Liu

  3. Zhejiang University, Hangzhou, China

    Chunsheng Wu

  4. University of Illinois at Urbana-Champai, Urbana, USA

    K. Jimmy Hsia

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Zou, Y., Wan, H., Zhang, X., Ha, D., Wang, P. (2015). Electronic Nose and Electronic Tongue. In: Wang, P., Liu, Q., Wu, C., Hsia, K. (eds) Bioinspired Smell and Taste Sensors. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-7333-1_2

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