Biomedical Engineering Reference
In-Depth Information
Fig. 5.1
Block diagram of E-nose system
5.3 Electronic Tongue
Taste plays an essential role in food selection and consequently overall nutrition.
Our sense of taste helps us to gain information to form a picture of the world by
sampling chemicals from our environment. Electronic tongue (E-tongue) is an
analytical device that is used to analyze liquid samples. The principle is based on
the organizational principles of biological sensory systems.
The E-tongue mirrors the three levels of biological taste recognition: the
receptor level (taste buds in humans, probe membranes in the E-tongue); the
circuit level (neural transmission in humans, transducer in the E-tongue) and the
perceptual level (cognition in the thalamus in humans, computer and statistical
analysis in the E-tongue.
Electronic tongue is an analytical instrument consists of an array of
non-specific, selective, chemical sensors with partly specificity to different com-
ponents in solution, and an appropriate method of PARC and/or multivariate
calibration for data processing. Properly configured and calibrated E-tongue is
capable of recognizing the quantitative and qualitative composition of multi-
component solutions of different natures. The E-tongue is a set of potentiometric
chemical sensors, applicable for liquid analysis. Sensor arrays include different
types of sensors, conventional ones, specially designed non-specific sensors with
enhanced cross-sensitivities or classical electrochemical electrodes are used
depending on the task, sensor stability or cross sensitivity. The second essential
part of the E-tongue is data processing. Since the number of sensors in the array of
an E-tongue can reach 40, each of them producing a complex response in the
multi-component environment, a relevant multidimensional data processing must
be performed.
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