New Intelligent Taste System Developed by CAS

Recent advancements in the development of a smart taste system have been achieved by a research team led by Dr. Yong Yan at the National Center for Nanoscience and Technology (NCNST) of the Chinese Academy of Sciences. This progress is particularly notable in the field of brain-inspired computing, which aims to replicate human sensory functions in artificial intelligence (AI). Brain-inspired computing, or "neuromorphic computing," is a core area of AI research, focusing on creating systems that integrate sensing, memory, and processing capabilities to mimic the human brain. Among these, the development of an integrated sensory system for taste poses unique challenges due to its reliance on chemical and biological substance interactions. Unlike visual or tactile perception, taste sensors must operate in a liquid physiological environment, adding complexity to their design and function. To address these challenges, Dr. Yan's team developed a novel nanoscale ionic device based on stacked graphene oxide films. This device integrates both sensing and computational functions and can operate effectively in aqueous environments. The researchers found that the interface adsorption and desorption processes within the graphene oxide layers significantly slow down ion migration, giving the device both ionic sensing and memristive properties. By leveraging these properties, the team constructed a chemical database containing various taste profiles, ranging from basic tastes like sour, bitter, salty, and sweet to more complex flavors such as coffee and cola. They then used the device's neuromorphic computing capabilities to build a reservoir computing network, which can accurately identify these different taste profiles. This dual-function capability in a single device is a significant achievement, especially given the intricate requirements of operating in a liquid environment. The study, published in the Proceedings of the National Academy of Sciences (PNAS), demonstrates the potential of this smart taste system for applications in environmental monitoring, food safety, health surveillance, disease diagnosis, and even taste reconstruction. Additionally, Nature featured the research in a special report, highlighting its importance and innovation. The project received support from funding bodies such as the National Natural Science Foundation of China and the Shandong Provincial Natural Science Foundation. This breakthrough lays the groundwork for future developments in smart taste systems that can function effectively in liquid environments, opening new avenues for advanced AI applications in sensory technology. The team's success in integrating sensing and computation within a single device represents a significant step forward in the quest to create more sophisticated and versatile AI systems.