To use Nature as a model for a new sensor technique - that is a
concept that has become very attractive in recent years.
This biomimetic approach deals with sensors and sensor systems
based on mechanisms found in biological systems. One branch
consists of the concept of biosensors, a biosensor being a combination
of a biologically active material with a transducer element.
Another branch consists of the concept of artificial senses,
such as so-called electronic noses and electronic tongues.
The principles of these are analogous to the sense of smell: a
signal pattern from a sensor array with different selectivities is
processed with multivariate data analysis for recognition and
learning. Electronic noses have already become an established
technique, and the establishment of electronic tongues is rapidly
growing.
Professor K Toko at Kyushu University, who is a pioneer in
these fields, has now written a book to introduce the biomimetic
approach to sensor technology. He has also developed an
electronic tongue based on lipid/polymer membranes. The aim
of this system is to mimic the human taste sensation; therefore it
is called a `taste sensor'. This taste sensing system has now also
been commercialized. The book also covers this taste sensing
system in detail.
In the introductory part, the principles of measurement systems and
different techniques of multivariate data analysis are described
and discussed. This also includes some discussions concerning
the five human senses and their integration to form an overall
decision of quality. In the next part, reception mechanisms of
biological systems are briefly described with emphasis on the
taste system of the tongue. A large section on properties of some
lipid membranes then follows, including their potential as membranes
for the taste sensing system. The next section covers principles
and properties of biosensors, followed by a chapter on odour
sensors - so-called electronic noses. The principles of olfaction
and its basis for the electronic nose are discussed. The taste
sensing system is thoroughly described in a large section.
The abilities of different membranes to detect the five tastes of
the tongue (sweet, sour, bitter, salt and umami) are described.
Details of many applications, mainly in the food industry, are
given. In the last part, other methods to measure taste based on
impedance, surface plasmon resonance and surface
photovoltage are described. Finally, some future aspects towards
a common sensing system based on artificial analogues to all
human senses are touched upon.
To summarize the book, it covers all essential areas in
biomimetic sensor technologies, biosensors, electronic noses
and electronic tongues. It also covers multivariate data
processing techniques, which are a very important aspect of these
systems. It examines the term `deliciousness', which
actually is the combination of the information from all five human
senses to give an overall impression of the experience of the
food. The initial part on sensors and measurement methods is
very valuable in putting the subsequent chapters in perspective.
The section dealing with artificial membrane properties,
however, is rather large, and there is little description of how
biological membranes work. Thus, a section dealing more deeply
with olfaction and biological receptors would have made the
book more complete. The hypothesis of how membrane binding
can start excitation in a receptor cell and how this can be a used
as a prototype for a taste sensor, however, is interesting.
Although the term `electronic tongue' suggests measurements on
taste, most of the research groups working with this
concept are trying to find not the taste but the quality.
The taste sensing system describes the result in terms of the five
basic senses of the tongue. It is a little confusing, then, when in
some cases this system also refers to more general
properties of quality. It is also surprising that no other concepts of
electronic tongues are mentioned in the book.
This book is recommended to researchers in the field of
electronic noses and tongues. Part of it could also be useful for
introducing postgraduate students to the biomimetic approach in
sensor technology.
Fredrik Winquist