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A Layer‐by‐Layer Film of Chitosan in a Taste Sensor Application
Author(s) -
dos Santos David S.,
Riul Antonio,
Malmegrim Roger R.,
Fonseca Fernando J.,
Oliveira Osvaldo N.,
Mattoso Luiz H. C.
Publication year - 2003
Publication title -
macromolecular bioscience
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.924
H-Index - 105
eISSN - 1616-5195
pISSN - 1616-5187
DOI - 10.1002/mabi.200350027
Subject(s) - chitosan , electrode , layer by layer , bilayer , layer (electronics) , materials science , dielectric spectroscopy , wine , electronic tongue , analytical chemistry (journal) , polystyrene , nanotechnology , optoelectronics , chemical engineering , polymer , chemistry , composite material , chromatography , taste , electrochemistry , membrane , organic chemistry , food science , engineering , biochemistry
Chitosan is alternated with sulfonated polystyrene (PSS) to build layer‐by‐layer (LBL) films that are used as sensing units in an electronic tongue. Using impedance spectroscopy as the principle method of detection, an array using chitosan/PSS LBL film and a bare gold electrode as the sensing units was capable of distinguishing the basic tastes – salty, sweet, bitter, and sour – to a concentration below the human threshold. The suitability of chitosan as a sensing material was confirmed by using this sensor to distinguish red wines according to their vintage, vineyard, and brands.PCA Plot for red wine samples obtained from impedance measurements at 1 kHz for the sensor array comprising a 3‐bilayer chitosan/PSS film and a bare gold electrode.