A layer-by-layer film of chitosan in a taste sensor application
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Graduate program
Undergraduate course
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Publisher
Wiley-Blackwell
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Article
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Acesso restrito
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Abstract
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.
Description
Keywords
biomaterials, dielectric properties, nanolayers, polysaccharides, sensors
Language
English
Citation
Macromolecular Bioscience. Weinheim: Wiley-v C H Verlag Gmbh, v. 3, n. 10, p. 591-595, 2003.
