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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...
In this paper, a novel nonenzymatic glucose voltammetric sensor based on a kind of nanocomposite of gold nanoparticles (GNPs) embedded in multi-walled carbon nanotubes (MWCNTs)/ionic liquid (IL) gel was reported. The surface morphology of this nanocomposite was characterized using X-ray photoelectron spectrometer (XPS), scanning electron microscope (SEM) and transmission electron microscope (TEM),...
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