Abstract
The detection of ions and molecules in liquids has been receiving considerable attention for the realization of the electronic tongue. Solution-gated field-effect transistors (SFETs) with high sensitivity are useful for detecting ions and molecules by reading electrical transconductance. However, to date, ionic and molecular sensors that employ SFETs have limitations, such as the lack of a dynamic on–off function and low selectivity. In this study, we evaluate rationally designed graphene SFETs as pH and glucose-selective sensors. The integration of the microfluidic channel to the graphene SFET exhibits dynamic on–off functions by controlling injection and withdrawal of solutions. The graphene SFET device exhibits high pH and glucose selectivity when coated with Nafion as a molecular sieve and Au-decorated nanoparticles as receptors, respectively. The dynamic on–off functions and high selectivity of SFETs with tailored graphene channels have a high potential for advancing as a platform for electronic tongues by integrating the separate SFETs as an array for simultaneous sensing of multiple targets.
Highlights
The desire for delicious food has led to considerable interest in authentic recipes
Pristine graphene was first transferred to an interdigitated electrode (IDE) by the chemical vapor deposition (CVD) process
The Au decoration was confirmed by energy-dispersive X-ray spectroscopy (EDS) (Supplementary Fig. 1)
Summary
The desire for delicious food has led to considerable interest in authentic recipes. Information of the ingredients, such as their freshness, nutrition facts, and absolute taste is significant. Despite the increased demand for fresh and better-tasting food, consumers only depend on fragmentary nutrition information provided by the manufacturer and cannot estimate the actual taste of food. To actualize authentic recipes from prominent chefs, real-time monitoring sensors that detect absolute taste and possess prominent standards are required rather than relying on personal relative taste. Traditional electronic tongues are unsuitable for monitoring the taste and freshness of food in real time because of their high cost and portability issues. The developed electronic tongue must have functions of absolute taste monitoring in real time. The development of a low-cost, simple, miniaturized, high-performance electronic tongue is crucial to address the desire for better-tasting food and authentic recipes
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