Ageykin Nikita, Anisimkin Vladimir, Smirnov Andrey, Fionov Alexander, Li Peng, Qian Zhenghua, Ma Tingfeng, Awasthi Kamlendra, Kuznetsova Iren
Kotelnikov Institute of Radio Engineering and Electronics of RAS, Moscow 125009, Russia.
State Key Laboratory of Mechanics and Control for Aerospace Structures, College of Aerospace Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing 210016, China.
Sensors (Basel). 2024 Sep 29;24(19):6301. doi: 10.3390/s24196301.
This paper theoretically and experimentally demonstrates the possibility of detecting the five basic tastes (salt, sweet, sour, umami, and bitter) using a variety of higher-order acoustic waves propagating in piezoelectric plates. Aqueous solutions of sodium chloride (), glucose (), citric acid (), monosodium glutamate (), and sagebrush were used as chemicals for the simulation of each taste. These liquids differed from each other in terms of their physical properties such as density, viscosity, electrical conductivity, and permittivity. As a total acoustic response to the simultaneous action of all liquid parameters on all acoustic modes in a given frequency range, a change in the propagation losses (Δ) of the specified wave compared with distilled water was used. Based on experimental measurements, the corresponding orientation histograms of the Δ were plotted for different types of acoustic waves. It was found that these histograms for different substances are individual and differ in shape, area, and position of their extremes. Theoretically, it has been shown that the influence of different liquids on different acoustic modes is due to both the electrical and mechanical properties of the liquids themselves and the mechanical polarization of the corresponding modes. Despite the fact that the mechanical properties of the used liquids are close to each other, the attenuation of different modes in their presence is not only due to the difference in their electrical parameters. The proposed approach to creating a multi-parametric multimode acoustic electronic tongue and obtaining a set of histograms for typical liquids will allow for the development of devices for the operational analysis of food, medicines, gasoline, aircraft fuel, and other liquid substances without the need for detailed chemical analysis.
本文从理论和实验两方面证明了利用在压电板中传播的各种高阶声波来检测五种基本味觉（咸、甜、酸、鲜、苦）的可能性。使用氯化钠（）、葡萄糖（）、柠檬酸（）、味精（）和艾草的水溶液作为模拟每种味觉的化学物质。这些液体在密度、粘度、电导率和介电常数等物理性质方面彼此不同。作为在给定频率范围内所有液体参数对所有声学模式同时作用的总声学响应，使用了与蒸馏水相比特定波的传播损耗（Δ）的变化。基于实验测量，针对不同类型的声波绘制了Δ的相应方向直方图。发现不同物质的这些直方图是独特的，并且在形状、面积和极值位置上存在差异。从理论上讲，已经表明不同液体对不同声学模式的影响既归因于液体本身的电学和力学性质，也归因于相应模式的机械极化。尽管所使用液体的力学性质彼此接近，但在它们存在的情况下不同模式的衰减不仅归因于它们的电学参数差异。所提出的创建多参数多模式声学电子舌并为典型液体获取一组直方图的方法，将允许开发用于食品、药品、汽油、飞机燃料和其他液体物质的操作分析的设备，而无需进行详细的化学分析。
