Electronic Tongue

Multicomponent analysis of Korean green tea by means of disposable all–solid–state potentiometric electronic tongue microsystem

Larisa Lvova1, Andrey Legin1, Yuri Vlasov1, Geun Sig Cha2, Hakhyun Nam2

  1. Chemistry Department, St. Petersburg University, Universitetskaya nab. 7/9, St. Petersburg 199034, Russia
  2. Chemical Sensor Research Group, Department of Chemistry, Kwangwoon University, Seoul 139—701, South Korea

J. Sensors and Actuators, 2003, V. B91, pp. 32—38

Abstract.
All–solid–state “electronic tongue” microsystem comprised of polymeric sensors of different types such as highly cross-sensitive sensors based both on PVC and aromatic polyurethane (ArPU) matrices doped with various membrane active components, electrochemically deposited conductive films of polypyrrole (PPy) and polyaniline (PAn) and potentiometric glucose biosensors has been developed and applied for the analysis of beverages: natural coffee, black tea and different sorts of green teas. The system can discriminate different kinds of teas (black and green) and natural coffees. Components that are responsible for giving unique taste such as caffeine, catechines, sugar, amino acid l—arginine have been determined for green tea samples with unknown manufacturer specifications.

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Keywords: All–solid–state potentiometric “electronic tongue”, Taste of green tea, Potentiometric glucose biosensor, Cross-sensitive potentiometric sensors,.