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Neuromorphic Gustatory System with Salt-Taste Perception, Information Processing, and Excessive-Intake Warning
Lu Yang1,2, Zixian Wang1,2, Song Zhang1,2
1Institute of Photoelectronic Thin Film Devices and Technology, Key Laboratory of Optoelectronic Thin Film Devices and Technology of Tianjin, College of Electronic Information and Optical Engineering, Engineering Research Center of Thin Film Photoelectronic Technology, Ministry of Education, Nankai University, Tianjin 300350, China.
Nano Letters
|December 21, 2022
Summary
Researchers developed the first neuromorphic gustatory system to mimic taste perception and processing. This bioinspired electronic system demonstrates high sensitivity and long-term memory for taste stimuli.
Area of Science:
- Neuroscience
- Materials Science
- Electronics
Background:
- Reconstructing the sense of taste requires emulating biological gustatory systems.
- Current approaches may lack the efficiency and sensitivity of biological systems.
Purpose of the Study:
- To develop the first neuromorphic gustatory system capable of taste perception, information processing, and warning functions.
- To create a bioinspired electronic system that mimics biological sensory functions.
Main Methods:
- Integration of a chitosan-derived ion-gel sensor, tin oxide (SnO2) nanowire artificial synapses, and an effect-executive unit.
- Emulation of taste perception and encoding without complex circuits or multivariate analysis.
Main Results:
- The system achieved short response delay (<1 s) and long taste memory duration (>2 h).
- Demonstrated a wide perceptive concentration range (0.02-6 wt % salt solution).
- SnO2 nanowire artificial synapses exhibited extremely small response voltage (1 mV), exceeding biological levels and setting a new sensitivity record.
Conclusions:
- This neuromorphic gustatory system offers a promising strategy for developing bioinspired and biointegrated electronics.
- The technology holds potential for mimicking and restoring biological sensory system functions.
- This represents a significant advancement in artificial taste perception and electronic sensory systems.
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