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Progress in Chemistry 2006, Vol. 18 Issue (04): 494-500 Previous Articles   Next Articles

• Review •

The Conception, Structure and Techniques on the ArtificialIntelligent Taste System

Ganhui Huang 1,2 ;Shaoping Deng2**   

  1. 1.Key Laboratory of Food Science of MOE, Nanchang University,Nanchang 330047, China; 2.Sensory Science Laboratory, Zhejiang Gongshang University, Hangzhou 310035, China
  • Received: Revised: Online: Published:
  • Contact:

    Shaoping Deng

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The traditional taste sensor, artificial taste and electronic tongue are taken into consideration as a whole of the artificial intelligent taste system (AITS) and thus the related concepts, structure and techniques of the system are proposed. In the traditional transducer analytics, the non-specific selection is a defect phenomenon which should be avoided as far as possible. However, it serves as the fundament of the cross-sensitive sensors array which is designed and constructed as an optimal sensor compose to enable the realization of the AITS. Consequently, the cross-sensitive theory and techniques are the core concepts of the AITS. As a bionic sense technique, the AITS is composed of three parts, namely the cross-sensitive sensors and their array, self-study specialist database and intelligent recognition. The voltammetric and the potentiometric techniques are two main test methods. The sensitive materials include noble metals, rare earth metals, lipids and lipids polymer, chalcogenide glass materials, conductive polymers and other materials such as graphite paste, phthalocyanin, Prussia blue etc. The PCA and the ANN are the primary pattern recognition tools in intelligent recognition. The sensors modified by conductive polymer and the multi-technique integrated methods are two important research fields in the artificial intelligent taste system.
Key words: artificial intelligent taste system, cross-sensitivity, sensors array, intelligent recognition, conductive polymer

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