Key points are not available for this paper at this time.
The simulation of human sensory functions is a key trend in the field of sensor development. In taste sensing, taste biosensors emulate taste perception using biorecognition elements that participate in taste transduction, such as taste receptors, cells, tissues, etc. This approach obtains high selectivity and a wide detection range of human taste perception, making taste biosensors widely used in food analysis and taste perception studies. By combining biorecognition elements with suitable data processing and analysis techniques, the taste information generated during the process of taste transduction, obtained by the sensing elements of the sensor, can be accurately captured. In this paper, we explore current available solutions to stability and sensitivity, and other challenges in taste biosensors using taste receptors, cells, and tissues as sensing elements. We also outline the applied signal processing techniques based on the signal characteristics from different types of taste biosensors. Finally, it is proposed that the development of taste biosensing sensors will further promote the application of intelligent sensory evaluation and human perception analysis systems in food, medicine, and other fields.
Building similarity graph...
Analyzing shared references across papers
Loading...
Jingjing Liu
Jiale Kuang
Yan Zhang
Chemosensors
Carnegie Mellon University
Shanghai Jiao Tong University
Zhejiang University
Building similarity graph...
Analyzing shared references across papers
Loading...
Liu et al. (Sat,) studied this question.
www.synapsesocial.com/papers/68e587feb6db643587524ae7 — DOI: https://doi.org/10.3390/chemosensors12090189