Artigo
A layer-by-layer film of chitosan in a taste sensor application
Fecha
2003-10-15Registro en:
Macromolecular Bioscience. Weinheim: Wiley-v C H Verlag Gmbh, v. 3, n. 10, p. 591-595, 2003.
1616-5187
10.1002/mabi.200350027
WOS:000186165700015
Autor
Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
Universidade de São Paulo (USP)
Universidade Estadual Paulista (Unesp)
Resumen
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.