Work

Electronic tongue: active channels, molecular sieves, receptors and arrays

Year: 2025

Type: article

Abstract: The graphical abstract outlines the core components of E-tongues—active channel, molecular sieve, receptor and sensor array—each shown with representative materials and technologies for selective, precise taste sensing across diverse applications.

Source: Sustainable Food Technology

DOI: 10.1039/d5fb00237k

Authors: Hyuk Jin Kim, Jun Uh Hyun, Ho Won Jang

Institutions: Seoul National University, Advanced Institute of Convergence Technology

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: diamond