We introduce a novel voltammetric method, so-called sinusoidal envelope voltammetry, for use in electronic tongues. Fourier transformation was used to transform the data of the signal from the time domain to the frequency domain. The four taste substances, acesulfame potassium, monosodium glutamate, potassium chloride and tartaric acid, are shown to exhibit abundant frequency characteristics in the power spectrum of a Fourier transformation. This indicates that the power spectrum from sinusoidal envelope voltammetry can be used as fingerprints of samples for classification. Principal component analysis along with discrimination index and multi-frequency large amplitude pulse voltammetry as a reference technique is used to evaluate the separation ability of sinusoidal envelope voltammetry. The score plots of the method for the four taste substances and for the five brands of Jiafan rice wine show better discrimination ability than multi-frequency large amplitude pulse voltammetry. Sinusoidal envelope voltammetry is considered to be a promising technique for use in voltammetric electronic tongues.

Sweet and bitter tastants specific detection by cell-based sensor is investigated in this paper. Human enteroendocrine NCI-H716 cells, expressing G protein-coupled receptors and sweet receptors (type 1, member 2/type 1, member 3), and human enteroendocrine STC-1 cells, expressing G protein-coupled receptors and bitter receptors (type 2 members) are used as sensing devices. The HEK-293 cells, without taste receptor expression, are used as negative control. The electrochemical impedance spectrum data is recorded and processed by bistable stochastic resonance for signal-to-noise ratio calculation. NCI-H716 cell-based sensor selectively responds to sweeteners and sweet tastant mixtures. STC-1 cell-based sensor selectively responds to bitter tastants and bitter tastant mixtures. The tastants species and concentrations can be decided by signal-to-noise ratio parameters. HEK-293 cell-based sensor lacks the tastants discriminating ability. The taste cell-based sensor is easy to prepare and operate. This work offers a useful way in gustatory mechanism research.Highlights► A sweet and bitter tastants specific analysis method by the taste cell-based sensor has been reported in this article. ► Taste receptor cells, NCI-H716 and STC-1, are used as taste sensing elements. ► HEK-293 cells, without taste receptor expressions, are employed as a negative control. ► The cell-cultured carbon screening printed electrodes are stimulated by various tastants. ► We analyze the measured electrochemical impedance spectrum data with bistable stochastic resonance method. ► The results show that the tastants species and concentrations can be decided by SNR maximums and the maximums located noise intensity.