Fabricated Carbon Nanotube Electrodes Blending with Various Metal Phthalocyanines for Detection of Five Taste Models

Electrochemical characteristic of blended multiwall carbon nanotube paste electrode (CNTPE) was investigated with five basic taste models. The multiwall carbon tube was blended with metal phthalcyanine (MPc) powders including of CoPc, FePc, MgPc, MnPc and ZnPc to produce modified working electrode. Solutions with concentration of 0.1 M of potassium chloride (KCl), magnesium chloride (MgCl2), sucrose, citric and monosodium glutamate (MSG) were used as model solutions of saltiness, bitterness, sweetness, sourness and umami, respectively. Cyclic voltammograms (CV) of the fabricated electrodes were observed in range of 0.0 to 1.0 V. Blended MPc and CNTPE showed effects on electron transfer or redox reactions in some model taste solutions. The blended fabricated electrodes indicated cross-selectivity response for these five basic model solutions. However, the CV characteristics of the all fabricated blending electrodes in KCl and MgCl2 solutions are similar due to Cl- ion in both salt solutions. The measured CV of blended electrodes in the five solution models exhibit clearly different characters by mean of its symmetry and peak feature. These characters can be used to classify the distinctive feature of five tastes for electronic tongue