01685naa a2200193 a 450000100080000000500110000800800410001910000180006024500800007826000090015852011260016765300190129365300200131270000160133270000170134870000230136570000220138877300810141010286852010-03-08       2004    bl ---       0--  u    #d1 aBORATO, C. E.  aExploiting the Versatility of Taste Sensors Based on Impedance Spectroscopy  c2004  aThe versatility of sensor arrays made from nanostructured Langmuir-Blodgett (LB) and layer-by-Iayer (LBL) films is demonstrated in two ways. First, different combinations of sensing units are employed to distinguish the basic tastes, Vil. sweet, sour, bitter. and salty tastes, produced, respectively, by small concentrations (down to 0.01 g/mol) of sucrose, HCI, quinine, and NaCI solutions. The sensing units are comprised of LB and/or LBL films from serniconducting polymers, a ruthenium complex, and sulfonated lignin. Then, sensor arrays were used to identify wines from different sources, with the high distinguishing ability being demonstrated in principal component analysis (PCA) plots. Particularly important was the fact that the sensing ability does not depend on specific interactions between analytes and the film materiaIs, but a judicious choice of materiaIs is, nevertheless, required for the materiaIs to respond 1 differently to a given sample. lt is algO shown that the interaction with the analyte may affect the morphology of the nanostructured films, as indicated with scanning electron microscopy.  aEspectroscopia  aOrdem sensorial1 aRIUL JR. A.1 aFERREIRA, M.1 aOLIVEIRA JR. O. N.1 aMATTOSO, L. H. C.  tInstrumentation Science & Technology, Monticellogv.32, n.1, p. 21-30, 2004.