Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Synthetic Data-Driven Exoskeleton Control via Contralateral Gait Fusion for Variable-Speed Walking.

Biomimetics (Basel, Switzerland)·2026
Same author

The Mediating Role of Stress Perception in Pathways Linking Achievement Goal Orientation and Depression in Chinese Medical Students.

Frontiers in psychology·2021
Same author

Enhancement of sludge dewaterability by a magnetic field combined with coagulation/flocculation: a comparative study on municipal and citric acid-processing waste-activated sludge.

Environmental science and pollution research international·2021
Same author

Simulation of the In Vivo Fate of Polymeric Nanoparticles Traced by Environment-Responsive Near-Infrared Dye: A Physiologically Based Pharmacokinetic Modelling Approach.

Molecules (Basel, Switzerland)·2021
Same author

Upregulation of Matrix Metalloproteinase-9 Protects against Sepsis-Induced Acute Lung Injury via Promoting the Release of Soluble Receptor for Advanced Glycation End Products.

Oxidative medicine and cellular longevity·2021
Same author

Preliminary study of the relationship between career choice motivation and understanding of professionalism in newly enrolled medical students in China: a cross-sectional study.

BMJ open·2021
Same journal

Correction: Kang et al. Fluid Flow to Electricity: Capturing Flow-Induced Vibrations with Micro-Electromechanical-System-Based Piezoelectric Energy Harvester. <i>Micromachines</i> 2024, <i>15</i>, 581.

Micromachines·2026
Same journal

Femtosecond Laser Texturing of Wood Coatings with Bio-Based Epoxy and Wax Additives for Enhanced Hydrophobicity.

Micromachines·2026
Same journal

Engineering of Optoelectronic Devices for Renewable Energy Applications.

Micromachines·2026
Same journal

Phase Transformation and Electrochemical Behavior of Hexagonal TiO<sub>2</sub> Nanotubes Under Different Annealing Temperatures and Heating Rates.

Micromachines·2026
Same journal

Process Optimization and Predictive Modeling of Femtosecond Laser Precision Milling for Commercial PMMA Slices.

Micromachines·2026
Same journal

A Hybrid Preprocessing Multi-Objective Surrogate Model for Thermal MEMS Actuators.

Micromachines·2026
See all related articles

Related Experiment Video

Updated: Jul 18, 2025

Development and Functionalization of Electrolyte-Gated Graphene Field-Effect Transistor for Biomarker Detection
07:51

Development and Functionalization of Electrolyte-Gated Graphene Field-Effect Transistor for Biomarker Detection

Published on: February 1, 2022

3.3K

Classification-Based Evaluation of Multi-Ingredient Dish Using Graphene-Modified Interdigital Electrodes.

Hongwu Zhu1, Yongyuan Xu1, Shengkai Liu1

  • 1Shenzhen Institute of Artificial Intelligence and Robotics for Society (AIRS), Shenzhen 518172, China.

Micromachines
|August 26, 2023
PubMed
Summary
This summary is machine-generated.

An electronic tongue using electrochemically reduced graphene oxide (ERGO) modified electrodes can identify multiple food ingredients simultaneously. This taste sensor provides a universal approach for food analysis without quantifying individual components.

Keywords:
electrochemical impedance spectroscopyelectronic tonguegrapheneprincipal component analysistaste sensors

More Related Videos

Manufacturing of a Nafion-coated, Reduced Graphene Oxide/Polyaniline Chemiresistive Sensor to Monitor pH in Real-time During Microbial Fermentation
11:18

Manufacturing of a Nafion-coated, Reduced Graphene Oxide/Polyaniline Chemiresistive Sensor to Monitor pH in Real-time During Microbial Fermentation

Published on: January 7, 2019

8.6K
'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
04:46

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

Published on: September 18, 2018

7.3K

Related Experiment Videos

Last Updated: Jul 18, 2025

Development and Functionalization of Electrolyte-Gated Graphene Field-Effect Transistor for Biomarker Detection
07:51

Development and Functionalization of Electrolyte-Gated Graphene Field-Effect Transistor for Biomarker Detection

Published on: February 1, 2022

3.3K
Manufacturing of a Nafion-coated, Reduced Graphene Oxide/Polyaniline Chemiresistive Sensor to Monitor pH in Real-time During Microbial Fermentation
11:18

Manufacturing of a Nafion-coated, Reduced Graphene Oxide/Polyaniline Chemiresistive Sensor to Monitor pH in Real-time During Microbial Fermentation

Published on: January 7, 2019

8.6K
'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
04:46

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

Published on: September 18, 2018

7.3K

Area of Science:

  • Materials Science and Engineering
  • Analytical Chemistry
  • Sensor Technology

Background:

  • Developing taste sensors with global selectivity is crucial for food analysis and evaluation.
  • Interfaces capable of interacting with diverse food ingredients are needed for effective data collection.
  • Existing methods may lack the universality or simplicity required for complex food matrices.

Purpose of the Study:

  • To prepare and characterize electrochemically reduced graphene oxide (ERGO)-modified interdigital electrodes for taste sensing.
  • To establish a database of electrochemical impedance spectroscopy (EIS) data for various cooking condiments.
  • To develop a classification algorithm for distinguishing dishes based on taste profiles.

Main Methods:

  • Modification of interdigital electrodes with electrochemically reduced graphene oxide (ERGO).
  • Utilizing electrochemical impedance spectroscopy (EIS) for data acquisition from mixed multi-ingredient solutions.
  • Applying principal component analysis (PCA) for taste dimension classification and dish discrimination.

Main Results:

  • ERGO-modified electrodes demonstrated good sensitivity towards cooking condiments in complex solutions.
  • A comprehensive database of EIS responses for cooking condiments was successfully established.
  • Principal component analysis enabled the classification of taste dimensions and differentiation of dishes.

Conclusions:

  • The developed electronic tongue, based on ERGO-modified electrodes, offers a facile and universal method for simultaneous ingredient identification.
  • The system relies on a database and classification algorithm, bypassing the need for individual ingredient quantitation.
  • This approach is effective for analyzing complex dishes, as demonstrated with scrambled eggs and tomato.