Development of novel polymeric sensors for taste sensing: Electronic tongue

Novel polymer membranes, viz., hexadecyl trimethyl ammonium chloride (HDTC) modified poly (vinyl alcohol) (PVA)-poly (acrylic acid) (PAA), PVA-co-ethylene (EVOH), crosslinked and phosphorylated PVA with active ionic functional sites have been developed for sensing of five basic tastes, viz., sourness, saltiness, bitterness, sweetness, etc. as well as of tea and mineral water with good stability and reproducibility.