Biomimetic sensors and biosensors for qualitative and quantitative analyses of five basic tastes

The five basic tastes namely sweetness, bitterness, sourness, saltiness and umami have been qualitatively and quantitatively analyzed using biomimetic sensors and biosensors listed in this review. This review puts great emphasis on the sensing materials or elements used in these sensors. Biomimetic sensors consist of potentiometric, voltammetric and impedance spectrum sensors modified with specific and designated biomimetic materials. More importantly, biosensors based on taste cells, tissues, nerves and enzyme as the sensing elements have been developed, and nanotechnology and microfluidic chip have been utilized for the fabrication of biosensors. There are two main aspects of practical application for five basic tastes via biomimetic sensors and biosensors: one aspect is to clarify taste sensation and transduction mechanism; another aspect is to obtain taste sensing information of food and pharmaceutical. The future perspectives for improvement of biomimetic sensors or biosensors are discussed. (C) 2016 Elsevier B.V. All rights reserved.