The “Lady Tasting Tea” is a classic experiment in statistics, often celebrated for its contribution to the field, though the lady’s extraordinary taste sensitivity is less frequently acknowledged. Herein, we developed a highly sensitive nanozyme-based artificial taste sensor, which differentiates teas and brewing processes, similar to the “Lady Tasting Tea” experiment. The sensor employs PdSb concave nanocubes, which exhibit enhanced peroxidase activity due to the oxophilicity of Sb, to construct a cross-responsive sensing platform that simultaneously identifies tea polyphenols and authenticates complex blank tea samples. With its multi-differentiation ability to simulate human taste, this platform objectively demonstrates the flavor differences in milk tea based on the order of milk and tea addition, providing reliable data to distinguish taste differences without subjective interference. Overall, this work presents a new approach for designing nanozyme-based sensing platforms to simulate human taste.
Yanan Li,Hua Zheng,Lei Xu,Linfeng Chen,Fan Xia,Yanlin Song
Precise detection of bitter compounds is crucial for enhancing life quality, ensuring food safety, and improving pharmaceutical efficacy. However, the structural diversity of bitter compounds often limits detection specificity and sensitivity. Inspired by the human taste perception mechanism, we have developed a biomimetic nanofluidic tongue based on bitter receptor-integrated nanochannels for the highly selective and sensitive perception of bitter molecules. This hybrid platform is constructed by leveraging T2R38 receptor as a model protein to chemically modify the nanochannel surfaces, enabling a sensitive recognition of specific bitter molecules in a wide linear detection range from 10-4 M to 0.1 pM. An ultralow detection limit of 0.018 pM is achieved for structurally diverse bitter molecules, including allyl isothiocyanate, yohimbine hydrochloride, and limonin. The sensor remains stable at 4°C for a week and is reusable. Additionally, it has also been successfully applied to detect bitter limonin in spoiled orange juice. This artificial bitter sensor holds significant potential in the food and beverage industries, pharmaceuticals, and humanoid robots, and provides valuable insights for the design of future bitter sensors.
Yuchun Zhang,Lin Liu,Yu Qiao,Tian Yao,Xing Zhao,Yong Yan
Introducing neuromorphic computing paradigms into taste-sensing technology will bring unprecedented opportunities for developing new hardware architectures with perceptual intelligence. Constructing the biomimetic gustatory system, however, remains a challenge due to the scarcity of suitable components operating under wet conditions. Here, we report that ion confinement within the layered graphene oxide membranes can be used to develop a memristive device capable of implementing both synaptic function and chemical sensing. The continuum model and ion dynamics characterizations demonstrate that interfacial adsorption–desorption slows down ion transport and leads to memristive behavior. Based on this nanofluidic device, we built an artificial gustatory system in the physiological environment, which can efficiently classify different flavors according to the reservoir computing algorithm. Our results suggest a paradigm for in-sensor computing in liquid.
危险品化学品经营许可证（带存储）