Rare earth nickel-based oxide electronic phase change material taste sensor material and application

Abstract

The application relates to a kind of taste sensor materials based on rare earth nickel-based oxide electronic phase change, and belongs to the field of biosensor materials. The application utilizes the fact that the redox peak current and peak potential generated by the reversible protonation electronic phase change of the rare earth nickel-based strong correlation oxide electronic phase change material in the electrolyte solution containing the measured taste substance are changed with the measured taste substance due to the voltammetry cycle, so as to realize the measurement and perception of the type and concentration of the measured taste substance. The electronic phase change material can obtain protons from the measured solution or discharge protons from the material lattice under the electrolyte solution environment through the voltammetry cycle, trigger the reversible transition between different electronic phases, and thus identify the five kinds of taste substances, i.e. acid, sweet, bitter, salty and fresh. The application also improves the identification ability of certain specific taste substances by loading the polymer film with good conductivity on the surface. The rare earth nickel-based strong correlation oxide electronic phase change material is a detection sensitive material, mainly the metastable phase rare earth nickel-based oxide ReNiO3.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of electronic devices, electronic information technology, biosensing, etc., and particularly relates to a method for measuring and sensing the type and concentration of a taste substance to be measured by measuring the change of the redox peak current and peak potential of a reversible protonation electronic phase change of a rare earth nickel-based strongly correlated oxide electronic phase change material in an electrolyte solution containing the taste substance to be measured, which is triggered by a voltammetric cycle. BACKGROUND

[0002] Taste is one of the basic senses of human beings. Humans can distinguish food by taste and choose to accept or not to accept according to the feeling. The selectivity of food determines the selectivity of humans to the nutrients in the body, which has a significant impact on the evolution and development of humans. However, in the modern food industry, the way of identifying food flavor by humans is greatly influenced by subjective factors and differences in taste receptors among individuals, resulting in non-objective evaluation results or failure to meet the requirements of the public. Therefore, it is an inevitable trend to quantify the evaluation criteria by non-biological taste sensing means to objectively evaluate the taste quality. 【2】

[0003] Taste is a sensory effect, mainly the reflection of chemical components, including five tastes of sour, sweet, bitter, salty and umami. 【3-6】Taste substances are dissolved in digestive fluids such as saliva in the human mouth, adsorbed on the receptor surface by contacting the taste cells on the top of the microvilli in the taste buds, and different bioelectric stimulation signals are generated. The electrical signals are transmitted to the brain by nerve fibers to produce a taste. It has been confirmed that the five basic tastes will produce different stimuli to the taste receptors, which are received by different parts or different components of the taste receptors and transmitted by different nerve fibers, which is the basis for the specific recognition and differentiation of different taste substances by organisms. 【7-8】Therefore, the bionic taste sensor or electronic tongue is designed based on the easily distinguishable current signals of the receptor material to different taste substances. The stronger the specificity of the material to the electrical signals of different taste substances, the more sensitive the taste detection.

[0004] However, taste detection is difficult, and there are many problems to be studied in order to expand the application field of taste detection and sensing technology and further realize its practicality. Due to the limitations of the size of the sensor array unit, the number of array units that can be integrated within a fixed size is very limited, and the types of taste substances that can be detected are limited, and it is impossible to have a strong response signal for all detection objects. The information obtained by the current taste detection system has certain limitations, especially when it comes to complex taste, it is difficult to comprehensively evaluate the type and concentration of the taste substance to be tested. Current taste sensing technology can be divided into two categories according to the response principle: potentiometric taste sensors and voltammetric taste sensors. The most widely used is the potentiometric sensor. The taste receptor materials mainly include noble metal inert electrodes such as platinum and ruthenium, carbon materials such as oxidized or reduced modified carbon fiber and graphene, and semiconductors such as silicon nitride. The principle of the potentiometric sensor is to load specific oil ester membranes on the surface of the above materials, and then place them in pairs in the standard saturated potassium chloride solution and the test liquid, respectively. The taste substances are distinguished by the change of electrode potential. This testing method relies heavily on specific oil ester membranes, and the characteristics of the material itself do not play a key role, and the discrimination ability is very limited.

[0005] In 2019, the Ramanathan team of Purdue University in the United States realized the control and monitoring of dopamine neurotransmitter production in vivo based on the electronic phase change caused by protonation of rare earth nickel-based oxides. The rare earth nickel-based oxide is a strong correlation electronic oxide with perovskite structure, which can maintain structural stability in acid-base electrolyte, biological environment and marine corrosive environment, and is extremely sensitive to proton concentration changes. The resistance change caused by protonation can be up to 11 orders of magnitude. In addition, due to the richness of rare earth elements, the electronic phase change caused by protonation of rare earth nickel-based oxides can be modulated by replacing the type of rare earth element to adapt to different temperature or proton concentration environments. Therefore, based on the high sensitivity of rare earth nickel-based oxides to protons and the dynamics of the protonation process, it is feasible to prepare a new type of taste sensing array that does not rely on specific oil membranes.

[0006] In summary, the existing taste detection technology mainly relies on specific oil esters loaded on the surface of the electrode to distinguish taste substances, and the discrimination ability is limited. It is urgent to develop materials that have certain discrimination ability for taste substances from a new angle, so as to make the taste detection method more diverse and expand the means of biological sensing cognition.

[0007] References:

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[0024] The application aims to provide a taste sensor based on rare earth nickel oxide electronic phase change, which realizes the measurement and perception of the type and concentration of the taste substance to be measured by the change of the oxidation-reduction peak current and peak potential of the reversible protonation electronic phase change of the material triggered by the voltammetry cycle of the strong correlation oxide electronic phase change material in the electrolyte solution containing the taste substance to be measured.

[0025] A taste sensor material based on rare earth nickel oxide electronic phase change, characterized in that the strong correlation oxide electronic phase change material of rare earth nickel is used as a sensitive material, and the specific oil ester with selective permeability to different taste substances is loaded on the surface of the conductive perfluorosulfonic acid polymer to selectively pass the protons generated by the hydroxyl group, quinolinyl group, sodium ion and amino group in the solution in the five taste environments of acid, sweet, bitter, salty and fresh, so as to realize the discrimination of the taste characteristics in the environment; the electrochemical process is described as follows: the measurement and perception of the type and concentration of the taste substance to be measured are realized by the change of the oxidation-reduction peak current and peak potential of the reversible protonation electronic phase change of the material triggered by the voltammetry cycle in the electrolyte solution containing the taste substance to be measured; the strong correlation oxide electronic phase change material of rare earth nickel itself can obtain protons from the solution to be measured or expel protons from the material lattice in the electrolyte solution environment through the voltammetry cycle, trigger the reversible conversion between different electronic phases, and identify the taste substance; the identification ability of certain specific taste substances can be further improved by loading the polymer film with good conductivity and specific oil ester on the surface; the protons in the solution to be measured are derived from the natural hydrolysis of different taste substances in the electrolyte, and the hydrolysis degree of different taste substances is different, so the adsorption on the material surface is also different, which provides different protonation environments for the rare earth nickel oxide material; the strong correlation oxide electronic phase change material of rare earth nickel is a detection sensitive material, mainly a metastable phase rare earth nickel oxide ReNiO3.

[0026] Further, the strong correlation oxide electronic phase change material of rare earth nickel is in a thermodynamic metastable phase state and has the electronic phase change characteristics under the triggering of multiple fields, has different protonation kinetic processes for different taste substances, corresponds to different voltammetry characteristics, i.e. different oxidation-reduction peak current and peak potential, and can measure and perceive the type and concentration of different taste substances. In addition, due to the richness of rare earth elements, the electronic phase change caused by the protonation of the rare earth nickel oxide and the kinetic process of the protonation can be modulated by replacing the types of rare earth elements to adapt to different temperature or proton concentration taste sensing application environments. At room temperature and below, the rare earth nickel oxide La x Nd 1-x NiO3(0≤x≤1), Lax Pr 1-x NiO3(0≤x≤1), Pr x Nd 1-x NiO3(0≤x≤1), B-site Co, Cu, Zn, Fe doped rare earth nickel-based oxide NdFe x Ni 1-x O3(0≤x≤0.2), NdCo x Ni 1-x O3(0≤x≤0.2), NdZn x Ni 1-x O3(0≤x≤0.3), NdCu x Ni 1-x O3(0≤x≤0.1), hole doped rare earth nickel-based oxide LaSr x Ni 1-x O3(0≤x≤0.5). At room temperature and above, rare earth nickel-based oxide A with optional A-site Sm, Nd, Eu, Gd, Dy, Ho mixed doping A x A 1-x ’NiO3(A=Sm, Nd; A’=Eu, Gd, Dy, Ho; 0≤x≤1).

[0027] Further, in addition to directly using the above-mentioned rare earth nickel-based strong correlation oxide, the specificity of the oil ester can be further improved by loading the specificity of the oil ester on the surface of the oxide to further improve the discrimination of different taste substances, mainly including unsaturated fatty amides, alkyl ammonium halides, alkenoic acids, alcohol substances, preferably oleamide, dimethylacetamide, erucamide, dihydroxyethyl fatty acid amide, methyltrioctylammonium chloride, methyltrioctylammonium bromide, methyltrioctylammonium iodide, octadecenoic acid, hexadecenoic acid, tetradecenoic acid, dodecenoic acid, undecenoic acid, propanol, butanol, pentanol, hexanol, heptanol, octanol, nonanol, decanol. The above-mentioned specific oil and perfluoro sulfonic acid type conductive polymer solution are mixed sufficiently according to actual needs, then dropped on the surface of the rare earth nickel-based oxide material, and naturally air dried for 24 hours to form a specific oil film.

[0028] Further, as described above, the application of the taste sensor material based on the electronic phase transition of the rare earth nickel-based oxide is characterized in that the rare earth nickel-based strong correlation oxide electronic phase transition material has different protonation kinetic processes for different taste substances, corresponding to different voltammetry cycle characteristics, i.e., different oxidation-reduction peak currents and peak potentials, and can measure and perceive the types and concentrations of different taste substances.

[0029] The specific detection method is as follows: 1) Calibrate the voltammetric cycle characteristics of the prepared and used rare-earth nickel-based strongly correlated oxide electronic phase change material in potassium chloride solution; 2) Place the prepared and used rare-earth nickel-based strongly correlated oxide electronic phase change material into an electrolyte solution containing the taste substance to be tested, and wait for a period of time; 3) Measure the voltammetric cycle characteristics of the rare-earth nickel-based strongly correlated oxide electronic phase change material placed in an electrolyte solution containing the taste substance to be tested; 4) Compare the voltammetric cycle characteristics placed in electrolyte solutions containing different taste substances to be tested. Since rare-earth nickel-based oxide materials have different protonation kinetic processes in different test solutions, the redox peak currents and peak potentials generated by their voltammetric cycles are completely different. The type and concentration of the taste substance can be directly determined by the shape of the voltammetric cycle curve and the magnitude of the current. In a preferred embodiment, an NdNiO3 thin film is used as the working electrode, an Ag / AgCl electrode is used as the reference electrode, and a Pt sheet is used as the counter electrode. Voltammetric cycles are performed in 0.001 mol / L glucose and sodium chloride solutions, respectively, to obtain the following results: Figure 1 The voltammetric cycle curves shown can distinguish between sweet and salty tastes simply by observing the curve shape. In another preferred embodiment, the above three-electrode system is subjected to voltammetric cycles in sodium chloride solutions of different concentrations to obtain the following results: Figure 3 The voltammetric cycle curves shown can differentiate salinity by the size of the curve shape. Besides directly comparing the characteristics of the voltammetric cycle curves, the detection power can be obtained by multiplying the redox peak current and peak potential. Different taste substances correspond to different detection powers, thus presenting a specific polygon in the radar image, and the size of the polygon represents the concentration of the analyte. In a preferred embodiment, a taste detection array was prepared using an NdNiO3 film loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol, and an NdNiO3 film without any specific oleic esters. Using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode, voltammetric cycles were performed in 0.001 mol / L sodium chloride solution and glucose solution, respectively, and the results were analyzed as follows: Figure 2 The taste radar map shown distinguishes between sweet and salty tastes through its polygonal shape; the shape of the radar map directly differentiates salty and sweet substances. In another preferred embodiment, the above-mentioned taste detection array is subjected to voltammetric cycling in sodium chloride solutions of different concentrations, and the results are analyzed as follows: Figure 4 The taste radar chart shown distinguishes saltiness by the size of the polygons. Therefore, based on the different protonation kinetics of the rare earth nickel-based oxides in different test solutions, the highly distinguishable voltammetric cycle curves and radar charts can differentiate between five taste substances: acidity, sweetness, saltiness, bitterness, and umami, thereby obtaining the relevant characteristics of the taste substances.

[0030] Furthermore, the rare-earth nickel-based strongly correlated oxide electronic phase change material exhibits excellent electrochemical activity, reversibility, and sensitivity to the types of taste substances. Its excellent electrochemical activity is demonstrated by the smooth and continuous voltammetric cycle curve with clearly paired redox peaks when the material is placed in an electrolyte solution containing taste substances. The material's reversibility is reflected in the long-term stability of its voltammetric cycle curve with increasing cycle count, with the redox peak current and potential not decreasing with increasing cycle count, and the material itself not decaying. The material's sensitivity to the types of taste substances is evident in its ability to distinguish different taste substances without loading specific oil esters, a significant characteristic that differentiates it from other taste-sensing electrode materials.

[0031] This invention utilizes rare-earth nickel-based strongly correlated oxide electronic phase transition materials (REEs) to measure and sense the type and concentration of taste substances by inducing a reversible protonation electronic phase transition in an electrolyte solution containing the target taste substance through voltammetric cycling. The resulting redox peak current and peak potential vary with the taste substance. This offers the following advantages: 1. Compared to carbon-based electrodes, perovskite-structured rare-earth nickel-based thin film materials exhibit more stable crystal structures and surface stability under electrochemical conditions, making them less prone to crystal deconstruction and breakage under current. They also offer lower cost and easier fabrication compared to noble metal electrodes. 2. The principle of this invention is based on the electronic phase transition induced by the reversible protonation of rare-earth nickel-based thin film materials. Therefore, by adjusting the stoichiometric ratio of rare-earth elements at the A-site and transition metal elements at the B-site, the electronic structure of the material can be controlled, ensuring that the sensing electrode maintains high sensitivity to the functional groups of the target taste substance across a wide temperature range from liquid nitrogen temperature to 100 degrees Celsius. 3. The rare earth nickel-based thin film material of the present invention can flexibly adjust the specific oil esters loaded on the surface to further improve the ability to recognize certain specific taste substances. Attached Figure Description

[0032] Figure 1 This is a schematic diagram of the principle of a taste sensor based on rare-earth nickel-based oxides. In the test solution, positive and negative bias voltages are applied to the rare-earth nickel-based oxide material to perform voltammetric cycling, causing protons to reversibly intercalate and deintercalate within the material's crystal lattice. The oxidation peak current and potential characteristics in the measured voltammetric cycling curve are correlated one-to-one with the concentration and type of the taste substance being tested, ultimately enabling the detection and measurement of the intensity of five human tastes: sour, sweet, bitter, salty, and umami.

[0033] Figure 2The figures show the voltammetric cycling curves of the NdNiO3 thin film without any specific oil ester loading in sodium chloride solution and glucose solution, respectively. It can be seen that the prepared NdNiO3 thin film can clearly distinguish between salty substances (sodium chloride) and sweet substances (glucose), as their voltammetric cycling curves are completely different.

[0034] Figure 3 The taste detection array was subjected to 10 voltammetric cycles in sodium chloride and glucose solutions at a scan rate of 0.01 V / s within a voltage range of -0.7 V to 0 V. The resulting taste radar images showed clear differences, and the shapes of the radar images directly distinguished salty and sweet substances.

[0035] Figure 4 The figures show the voltammetric cycling curves of NdNiO3 films without any specific oil ester loading in sodium chloride solutions of different concentrations. It can be seen that the NdNiO3 films without any specific oil ester loading are highly sensitive to changes in the concentration of the salty substance (sodium chloride), and their voltammetric cycling curves are completely different under different concentrations of solution.

[0036] Figure 5 The taste detection array was subjected to 10 voltammetric cycles in sodium chloride solutions of different concentrations at a scan rate of 0.01 V / s within a voltage range of -0.7 V to 0 V. The resulting taste radar images showed significant differences, and the concentration of sodium chloride could be directly determined by the size and shape of the radar image.

[0037] Figure 6 The figures show the voltammetric cycling curves of NdNiO3 films without any specific oil ester loading in glucose solutions of different concentrations. It can be seen that the NdNiO3 films without any specific oil ester loading are highly sensitive to changes in the concentration of the sweetener (glucose), and their voltammetric cycling curves are completely different under different concentrations of solution.

[0038] Figure 7 The taste detection array was subjected to 10 voltammetric cycles in glucose solutions of different concentrations at a scan rate of 0.01 V / s within a voltage range of -0.7 V to 0 V. The resulting taste radar images showed significant differences, and the size and shape of the radar images directly indicated the glucose concentration. Detailed Implementation

[0039] Unless otherwise specified, all raw materials used in this invention are commercially available or prepared according to conventional methods in the art. Unless otherwise defined or stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art. Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to the methods of this invention.

[0040] Other aspects of the invention will be apparent to those skilled in the art from the disclosure herein.

[0041] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Experimental methods not specifically described in the following embodiments are generally performed under conventional conditions. To ensure that rare-earth nickel-based materials possess the best electrochemical activity and protonation channels at the corresponding application temperatures, their electronic phase transition characteristics and electrochemical activity can be modulated by Sm and La doping above and below room temperature, respectively, to suit different temperature ranges. NdNiO3 is preferred between 0°C and 35°C, and Sm is preferred between 35°C and 55°C. 0.25 Nd 0.75 NiO3, preferably Sm between 55℃ and 75℃ 0.5 Nd 0.5 NiO3, preferably Sm between 75℃ and 100℃ 0.75 Nd 0.25 NiO3, preferably La between 0℃ and 25℃ 0.25 Nd 0.75 NiO3, preferably La in the range of -50℃ to 0℃ 0.25 Nd 0.75 NiO3, preferably La in the range of -100℃ to -50℃ 0.5 Nd 0.5 NiO3.

[0042] Example 1:

[0043] To enhance the electrochemical activity of an unloaded NdNiO3 film, 100 μL of a 5% (w / w) perfluorosulfonic acid polymer solution was dropped onto the surface. After standing for 24 hours and allowing it to air dry, the film was immersed in a 0.1 mol / L potassium chloride solution. A three-electrode system was constructed using the NdNiO3 film as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7 V to 0 V at a scan rate of 0.05 V / s to establish a stable electrochemical surface. Subsequently, the NdNiO3 film was successively immersed in a 0.001 mol / L sodium chloride solution and a glucose solution, and voltammetric cycles were performed 10 times within a voltage range of -0.7 V to 0 V at a scan rate of 0.01 V / s. NdNiO3 films without any specific oil esters can clearly distinguish between salty substances (sodium chloride) and sweet substances (glucose), and their voltammetric cycle curves are completely different (e.g., Figure 2 (As shown).

[0044] Example 2:

[0045] A taste detection array was fabricated using NdNiO3 films loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol, respectively, and NdNiO3 films without any specific oleic esters. Using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode, a three-electrode system was constructed (e.g., ...). Figure 1 (As shown) A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to form a stable electrochemical surface. Subsequently, the NdNiO3 film was successively immersed in 0.001mol / L sodium chloride solution and glucose solution, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The resulting taste radar images showed significant differences (e.g., Figure 3 As shown in the image, salty and sweet substances can be directly distinguished by the shape of the radar image.

[0046] Example 3:

[0047] To enhance the electrochemical activity of an unloaded NdNiO3 thin film, 100 μL of a 5% (w / w) perfluorosulfonic acid polymer solution was dropped onto the surface. After standing for 24 hours and allowing it to air dry, the film was immersed in a 0.1 mol / L potassium chloride solution. A three-electrode system was constructed using the NdNiO3 thin film as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7 V to 0 V at a scan rate of 0.05 V / s to form a stable electrochemical surface. The NdNiO3 film was then immersed in sodium chloride solutions with concentrations of 0.001, 0.005, 0.010, 0.015, 0.020, 0.025, 0.030, 0.035, 0.040, 0.045, and 0.050 mol / L, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The NdNiO3 film, without any specific oil ester loading, is highly sensitive to changes in the concentration of the salty substance (sodium chloride), and its voltammetric cycle curves under different concentration solutions are completely different (e.g., ...). Figure 4 (As shown).

[0048] Example 4:

[0049] Taste detection arrays were fabricated using NdNiO3 films loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol, respectively, and NdNiO3 films without any specific oleic esters. A three-electrode system was constructed using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to establish a stable electrochemical surface. Subsequently, the NdNiO3 films were successively immersed in sodium chloride solutions with concentrations of 0.001, 0.005, 0.010, 0.015, 0.020, 0.025, 0.030, 0.035, 0.040, 0.045, and 0.050 mol / L, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The obtained taste radar maps from the analysis showed significant differences (e.g.) Figure 5 As shown in the image, the concentration of sodium chloride can be directly determined by the size of the radar image shape.

[0050] Example 5:

[0051] To enhance the electrochemical activity of an unloaded NdNiO3 thin film, 100 μL of a 5% (w / w) perfluorosulfonic acid polymer solution was dropped onto the surface. After standing for 24 hours and allowing it to air dry, the film was immersed in a 0.1 mol / L potassium chloride solution. A three-electrode system was constructed using the NdNiO3 thin film as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7 V to 0 V at a scan rate of 0.05 V / s to form a stable electrochemical surface. The NdNiO3 film was then immersed in glucose solutions with concentrations of 0.001, 0.005, 0.010, 0.015, 0.020, 0.025, 0.030, 0.035, 0.040, 0.045, and 0.050 mol / L, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The NdNiO3 film, without any specific oil ester loading, is highly sensitive to changes in the concentration of the sweetener (glucose), and its voltammetric cycle curves at different concentrations are completely different (e.g., ...). Figure 6 (As shown).

[0052] Example 6:

[0053] Taste detection arrays were fabricated using NdNiO3 films loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol, respectively, and NdNiO3 films without any specific oleic esters. A three-electrode system was constructed using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to establish a stable electrochemical surface. Subsequently, the NdNiO3 films were successively immersed in glucose solutions with concentrations of 0.001, 0.005, 0.010, 0.015, 0.020, 0.025, 0.030, 0.035, 0.040, 0.045, and 0.050 mol / L, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The obtained taste radar maps from the analysis showed significant differences (e.g.) Figure 7 As shown in the image, the size of the radar image shape can be used to directly determine the glucose concentration.

[0054] Example 7:

[0055] To enhance the electrochemical activity of an unloaded NdNiO3 film, 100 μL of a 5% (w / w) perfluorosulfonic acid polymer solution was dropped onto the surface. After standing for 24 hours and allowing it to air dry, the film was immersed in a 0.1 mol / L potassium chloride solution. A three-electrode system was constructed using the NdNiO3 film as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7 V to 0 V at a scan rate of 0.05 V / s to establish a stable electrochemical surface. Subsequently, the NdNiO3 film was successively immersed in 0.001 mol / L sodium chloride solution, glucose solution, citric acid solution, quinine solution, and monosodium glutamate solution, and voltammetric cycles were performed 10 times within a voltage range of -0.7 V to 0 V at a scan rate of 0.01 V / s. The NdNiO3 film without any specific oil ester loading can clearly distinguish the five tastes: acid (citric acid), sweet (glucose), bitter (quinine), salty (sodium chloride), and umami (monosodium glutamate), and its voltammetric cycle curves are completely different.

[0056] Example 8:

[0057] Taste detection arrays were fabricated using NdNiO3 films loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol, respectively, and NdNiO3 films without any specific oleic acid loading. A three-electrode system was constructed using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to establish a stable electrochemical surface. Subsequently, the NdNiO3 films were successively immersed in 0.001mol / L sodium chloride solution, glucose solution, citric acid solution, quinine solution, and monosodium glutamate solution, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. Analysis of the obtained taste radar images showed significant differences, and the shapes of the radar images directly distinguished the five tastes: sour, sweet, bitter, salty, and umami.

[0058] Example 9:

[0059] To enhance the electrochemical activity of an unloaded NdNiO3 thin film, 100 μL of a 5% (w / w) perfluorosulfonic acid polymer solution was dropped onto the surface. After standing for 24 hours and allowing it to air dry, the film was immersed in a 0.1 mol / L potassium chloride solution. A three-electrode system was constructed using the NdNiO3 thin film as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7 V to 0 V at a scan rate of 0.05 V / s to form a stable electrochemical surface. The NdNiO3 thin films were then successively immersed in citric acid solutions with concentrations of 0.001, 0.005, 0.010, 0.015, 0.020, 0.025, 0.030, 0.035, 0.040, 0.045, and 0.050 mol / L, and subjected to voltammetric cycles 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The NdNiO3 thin films, without any specific oil esters loaded, were highly sensitive to changes in the concentration of the acidic substance (citric acid), and their voltammetric cycle curves were completely different under different concentration solutions.

[0060] Example 10:

[0061] Taste detection arrays were fabricated using NdNiO3 films loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol, respectively, and NdNiO3 films without any specific oleic acid esters. A three-electrode system was constructed using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to establish a stable electrochemical surface. Subsequently, the NdNiO3 films were successively immersed in citric acid solutions with concentrations of 0.001, 0.005, 0.010, 0.015, 0.020, 0.025, 0.030, 0.035, 0.040, 0.045, and 0.050 mol / L, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The obtained taste radar maps show significant differences, and the concentration of citric acid can be directly determined by the size of the radar map shape.

[0062] Example 11:

[0063] To enhance the electrochemical activity of an unloaded NdNiO3 thin film, 100 μL of a 5% (w / w) perfluorosulfonic acid polymer solution was dropped onto the surface. After standing for 24 hours and allowing it to air dry, the film was immersed in a 0.1 mol / L potassium chloride solution. A three-electrode system was constructed using the NdNiO3 thin film as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7 V to 0 V at a scan rate of 0.05 V / s to form a stable electrochemical surface. The NdNiO3 film was then immersed in quinine solutions with concentrations of 0.001, 0.005, 0.010, 0.015, 0.020, 0.025, 0.030, 0.035, 0.040, 0.045, and 0.050 mol / L, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The NdNiO3 film, without any specific oil ester loading, was highly sensitive to changes in the concentration of the bitter substance (quinine), and its voltammetric cycle curves were completely different under different concentration solutions.

[0064] Example 12:

[0065] Taste detection arrays were fabricated using NdNiO3 films loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol, respectively, and NdNiO3 films without any specific oleic acid loading. A three-electrode system was constructed using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to establish a stable electrochemical surface. Subsequently, the NdNiO3 films were successively immersed in quinine solutions with concentrations of 0.001, 0.005, 0.010, 0.015, 0.020, 0.025, 0.030, 0.035, 0.040, 0.045, and 0.050 mol / L, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The obtained taste radar maps show significant differences, and the concentration of quinine can be directly determined by the size of the radar map shape.

[0066] Example 13:

[0067] To enhance the electrochemical activity of an unloaded NdNiO3 thin film, 100 μL of a 5% (w / w) perfluorosulfonic acid polymer solution was dropped onto the surface. After standing for 24 hours and allowing it to air dry, the film was immersed in a 0.1 mol / L potassium chloride solution. A three-electrode system was constructed using the NdNiO3 thin film as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7 V to 0 V at a scan rate of 0.05 V / s to form a stable electrochemical surface. The NdNiO3 film was then immersed in monosodium glutamate (MSG) solutions with concentrations of 0.001, 0.005, 0.010, 0.015, 0.020, 0.025, 0.030, 0.035, 0.040, 0.045, and 0.050 mol / L, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The NdNiO3 film, without any specific oil ester loading, was highly sensitive to changes in the concentration of umami substances (MSG), and its voltammetric cycle curves were completely different under different concentration solutions.

[0068] Example 14:

[0069] Taste detection arrays were fabricated using NdNiO3 films loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol, respectively, and NdNiO3 films without any specific oleic acid loading. A three-electrode system was constructed using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to establish a stable electrochemical surface. Subsequently, the NdNiO3 films were successively immersed in sodium glutamate solutions with concentrations of 0.001, 0.005, 0.010, 0.015, 0.020, 0.025, 0.030, 0.035, 0.040, 0.045, and 0.050 mol / L, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The obtained taste radar maps show significant differences, and the concentration of monosodium glutamate can be directly determined by the size of the radar map shape.

[0070] Example 15:

[0071] Sm without loading any specific oleic esters 0.25 Nd 0.75 To enhance the electrochemical activity of the NiO3 film surface, 100 μL of a 5% (w / w) perfluorosulfonic acid polymer solution was dropped onto the film surface. After standing for 24 hours and allowing it to air dry naturally, it was immersed in a 0.1 mol / L potassium chloride solution. Using Sm... 0.25 Nd 0.75 A three-electrode system was constructed using a NiO3 thin film as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes at a scan rate of 0.05 V / s within a voltage range of -0.7 V to 0 V to form a stable electrochemical surface. Subsequently, the Sm... 0.25 Nd 0.75 NiO3 thin films were successively immersed in sodium chloride solution, glucose solution, citric acid solution, quinine solution, and monosodium glutamate solution at a concentration of 0.001 mol / L at 45℃, and subjected to voltammetric cycles 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. Sm without any specific oil ester loading... 0.25 Nd 0.75 NiO3 films can clearly distinguish between five tastes: sour (citric acid), sweet (glucose), bitter (quinine), salty (sodium chloride), and umami (monosodium glutamate), and their voltammetric cycle curves are completely different.

[0072] Example 16:

[0073] Sm, which were respectively loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol, were used. 0.5 Nd0.5 NiO3 thin film and Sm without any specific oil ester loading 0.5 Nd 0.5 A taste detection array was fabricated using NiO3 thin films. A three-electrode system was constructed, with the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to form a stable electrochemical surface. Subsequently, the Sm... 0.5 Nd 0.5 The NiO3 thin film was successively immersed in sodium chloride solution, glucose solution, citric acid solution, quinine solution, and monosodium glutamate solution at a concentration of 0.001 mol / L at 65℃, and subjected to voltammetric cycles 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The resulting taste radar images showed significant differences, and the shapes of the radar images directly distinguished the five tastes: sour, sweet, bitter, salty, and umami.

[0074] Example 17:

[0075] Sm without loading any specific oleic esters 0.5 Nd 0.5 To enhance the electrochemical activity of the NiO3 film surface, 100 μL of a 5% (w / w) perfluorosulfonic acid polymer solution was dropped onto the film surface. After standing for 24 hours and allowing it to air dry naturally, it was immersed in a 0.1 mol / L potassium chloride solution. Using Sm... 0.5 Nd 0.5 A three-electrode system was constructed using a NiO3 thin film as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes at a scan rate of 0.05 V / s within a voltage range of -0.7 V to 0 V to form a stable electrochemical surface. Subsequently, the Sm... 0.5 Nd 0.5 NiO3 thin films were successively immersed in sodium chloride solution, glucose solution, citric acid solution, quinine solution, and monosodium glutamate solution at 65℃ and concentrations of 0.001 mol / L, and subjected to voltammetric cycles 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. Sm without any specific oil ester loading... 0.5 Nd 0.5 NiO3 films can clearly distinguish between five tastes: sour (citric acid), sweet (glucose), bitter (quinine), salty (sodium chloride), and umami (monosodium glutamate), and their voltammetric cycle curves are completely different.

[0076] Example 18:

[0077] Sm, which was loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol respectively, 0.5Nd 0.5 NiO3 thin film and Sm without loading any specific oil esters 0.5 Nd 0.5 A taste detection array was fabricated using NiO3 thin films. A three-electrode system was constructed, with the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to form a stable electrochemical surface. Subsequently, the Sm... 0.5 Nd 0.5 The NiO3 thin film was successively immersed in sodium chloride solution, glucose solution, citric acid solution, quinine solution, and monosodium glutamate solution at a concentration of 0.001 mol / L at 65℃, and subjected to voltammetric cycles 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The resulting taste radar images showed significant differences, and the shapes of the radar images directly distinguished the five tastes: sour, sweet, bitter, salty, and umami.

[0078] Example 19:

[0079] Sm without loading any specific oleic esters 0.75 Nd 0.25 To enhance the electrochemical activity of the NiO3 film surface, 100 μL of a 5% (w / w) perfluorosulfonic acid polymer solution was dropped onto the film surface. After standing for 24 hours and allowing it to air dry naturally, it was immersed in a 0.1 mol / L potassium chloride solution. Using Sm... 0.75 Nd 0.25 A three-electrode system was constructed using a NiO3 thin film as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes at a scan rate of 0.05 V / s within a voltage range of -0.7 V to 0 V to form a stable electrochemical surface. Subsequently, the Sm... 0.75 Nd 0.25 NiO3 thin films were successively immersed in sodium chloride solution, glucose solution, citric acid solution, quinine solution, and monosodium glutamate solution at 85℃ and concentrations of 0.001 mol / L, and subjected to voltammetric cycles 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. Sm without any specific oil ester loading... 0.75 Nd 0.25 NiO3 films can clearly distinguish between five tastes: sour (citric acid), sweet (glucose), bitter (quinine), salty (sodium chloride), and umami (monosodium glutamate), and their voltammetric cycle curves are completely different.

[0080] Example 20:

[0081] Sm, which were respectively loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol, were used.0.75 Nd 0.25 NiO3 thin film and Sm without loading any specific oil esters 0.75 Nd 0.25 A taste detection array was fabricated using NiO3 thin films. A three-electrode system was constructed, with the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to form a stable electrochemical surface. Subsequently, the Sm... 0.75 Nd 0.25 The NiO3 thin film was successively immersed in sodium chloride solution, glucose solution, citric acid solution, quinine solution, and monosodium glutamate solution at a concentration of 0.001 mol / L at 85℃, and subjected to voltammetric cycles 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The resulting taste radar images showed significant differences, and the shapes of the radar images directly distinguished the five tastes: sour, sweet, bitter, salty, and umami.

[0082] Example 21:

[0083] In La without loading any specific oil esters 0.25 Nd 0.75 To enhance the electrochemical activity of the NiO3 film surface, 100 μL of a 5% (w / w) perfluorosulfonic acid polymer solution was dropped onto the film surface. After standing for 24 hours and allowing it to air dry naturally, it was immersed in a 0.1 mol / L potassium chloride solution. La... 0.25 Nd 0.75 A three-electrode system was constructed using a NiO3 thin film as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes at a scan rate of 0.05 V / s within a voltage range of -0.7 V to 0 V to form a stable electrochemical surface. Subsequently, the La... 0.25 Nd 0.75 NiO3 thin films were successively immersed in sodium chloride solution, glucose solution, citric acid solution, quinine solution, and monosodium glutamate solution at a concentration of 0.001 mol / L at -25℃, and subjected to voltammetric cycles 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. La without any specific oil ester loading... 0.25 Nd 0.75 NiO3 films can clearly distinguish between five tastes: sour (citric acid), sweet (glucose), bitter (quinine), salty (sodium chloride), and umami (monosodium glutamate), and their voltammetric cycle curves are completely different.

[0084] Example 22:

[0085] La, which was loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol respectively, 0.25 Nd 0.75 NiO3 film and La without loading any specific oil esters 0.25 Nd 0.75 A taste detection array was fabricated using NiO3 thin films. A three-electrode system was constructed using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to form a stable electrochemical surface. Subsequently, the La2333 film used was... 0.25 Nd 0.75 The NiO3 thin film was successively immersed in sodium chloride solution, glucose solution, citric acid solution, quinine solution, and monosodium glutamate solution at a concentration of 0.001 mol / L at -25℃, and subjected to voltammetric cycles 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The resulting taste radar images showed significant differences, and the shapes of the radar images directly distinguished the five tastes: sour, sweet, bitter, salty, and umami.

[0086] Example 23:

[0087] In La without loading any specific oil esters 0.5 Nd 0.5 To enhance the electrochemical activity of the NiO3 film surface, 100 μL of a 5% (w / w) perfluorosulfonic acid polymer solution was dropped onto the film surface. After standing for 24 hours and allowing it to air dry naturally, it was immersed in a 0.1 mol / L potassium chloride solution. La... 0.5 Nd 0.5 A three-electrode system was constructed using a NiO3 thin film as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes at a scan rate of 0.05 V / s within a voltage range of -0.7 V to 0 V to form a stable electrochemical surface. Subsequently, the La... 0.5 Nd 0.5 NiO3 thin films were successively immersed in sodium chloride solution, glucose solution, citric acid solution, quinine solution, and monosodium glutamate solution at a concentration of 0.001 mol / L at -75℃, and subjected to voltammetric cycles 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. La without any specific oil ester loading... 0.5 Nd 0.5 NiO3 films can clearly distinguish between five tastes: sour (citric acid), sweet (glucose), bitter (quinine), salty (sodium chloride), and umami (monosodium glutamate), and their voltammetric cycle curves are completely different.

[0088] Example 24:

[0089] La, which was loaded with oleamide, methyltrioctylammonium chloride, octadecenoic acid, and decanol respectively, 0.5 Nd 0.5 NiO3 film and La without loading any specific oil esters 0.5 Nd 0.5 A taste detection array was fabricated using NiO3 thin films. A three-electrode system was constructed using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to form a stable electrochemical surface. Subsequently, the La2333 film used was... 0.5 Nd 0.5 The NiO3 thin film was successively immersed in sodium chloride solution, glucose solution, citric acid solution, quinine solution, and monosodium glutamate solution at a concentration of 0.001 mol / L at -75℃, and subjected to voltammetric cycles 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. The resulting taste radar images showed significant differences, and the shapes of the radar images directly distinguished the five tastes: sour, sweet, bitter, salty, and umami.

[0090] Example 25:

[0091] A taste detection array was fabricated using NdNiO3 films loaded with dimethylacetamide, methyltrioctylammonium bromide, hexadecanoic acid, and propanol, respectively, and an NdNiO3 film without any specific oil esters. A three-electrode system was constructed using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to form a stable electrochemical surface. Subsequently, the NdNiO3 films were successively immersed in 0.001mol / L solutions of sodium chloride, glucose, citric acid, quinine, and monosodium glutamate, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. Analysis of the obtained taste radar images showed significant differences; the shapes of the radar images directly distinguished the five tastes: sour, sweet, bitter, salty, and umami.

[0092] Example 26:

[0093] A taste detection array was fabricated using NdNiO3 films loaded with erucamide, methyltrioctylammonium iodide, tetradecenoic acid, and butanol, respectively, and an NdNiO3 film without any specific oil esters. A three-electrode system was constructed using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to establish a stable electrochemical surface. Subsequently, the NdNiO3 films were successively immersed in 0.001mol / L solutions of sodium chloride, glucose, citric acid, quinine, and monosodium glutamate, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. Analysis of the obtained taste radar images showed significant differences; the shapes of the radar images directly distinguished the five tastes: sour, sweet, bitter, salty, and umami.

[0094] Example 27:

[0095] A taste detection array was fabricated using NdNiO3 films loaded with dihydroxyethyl fatty acid amide, dodecenoic acid, undecenoic acid, and octanol, respectively, and NdNiO3 films without any specific oil esters. A three-electrode system was constructed using the array as the working electrode, an Ag / AgCl electrode as the reference electrode, and a Pt sheet as the counter electrode. A voltammetric cycle was performed for 15 minutes within a voltage range of -0.7V to 0V at a scan rate of 0.05V / s to establish a stable electrochemical surface. Subsequently, the NdNiO3 films were successively immersed in 0.001mol / L solutions of sodium chloride, glucose, citric acid, quinine, and monosodium glutamate, and voltammetric cycles were performed 10 times within a voltage range of -0.7V to 0V at a scan rate of 0.01V / s. Analysis of the obtained taste radar images showed significant differences, and the shapes of the radar images directly distinguished the five tastes: sour, sweet, bitter, salty, and umami.

Claims

1. A taste sensor material based on the electronic phase transition of rare-earth nickel-based oxides, characterized in that, Using rare-earth nickel-based strongly correlated oxide electronic phase transition materials as sensitive materials, and with the assistance of conductive perfluorosulfonic acid polymers, unsaturated fatty amides, alkyl ammonium halides, olefinic acids, alcohols, oleamide, dimethylacetamide, erucamide, dihydroxyethyl fatty acid amide, methyltrioctylammonium chloride, methyltrioctylammonium bromide, methyltrioctylammonium iodide, octadecenoic acid, hexadecenoic acid, tetradecenoic acid, dodecenoic acid, undecenoic acid, propanol, butanol, pentanol, hexanol, heptanol, octanol, nonanol, or decanol are loaded on their surface to selectively allow the passage of protons generated in solution by five functional groups (hydrogen ions, hydroxyl groups, quinolinyl groups, sodium ions, and amino groups) in the five taste environments of acid, sweet, bitter, salty, and umami, thereby achieving the identification of taste characteristics in the environment; The electrochemical process is described as follows: The redox peak current and peak potential, generated by the reversible protonation electronic phase transition of the material triggered by a voltammetric cycle in an electrolyte solution containing the taste substance to be tested, change with the taste substance, thereby enabling the measurement and perception of the type and concentration of the taste substance. The rare-earth nickel-based strongly correlated oxide electronic phase transition material itself gains protons from the test solution or releases protons from the material lattice through a voltammetric cycle in the electrolyte solution environment, triggering a reversible transition between different electronic phases to identify the taste substance. Furthermore, it utilizes a surface-loaded polymer film with good conductivity, as well as unsaturated fatty amides, alkyl ammonium halides, acrylic acids, alcohols, and oleamides. Dimethylacetamide, erucamide, dihydroxyethyl fatty acid amide, methyltrioctylammonium chloride, methyltrioctylammonium bromide, methyltrioctylammonium iodide, octadecenoic acid, hexadecenoic acid, tetradecenoic acid, dodecenoic acid, undecenoic acid, propanol, butanol, pentanol, hexanol, heptanol, octanol, nonanol, or decanol further enhance the ability to identify specific taste substances; the protons in the test solution originate from the natural hydrolysis of different taste substances in the electrolyte. Different taste substances have different degrees of hydrolysis and different adsorption properties on the material surface, providing different protonation environments for rare earth nickel-based oxide materials; the rare earth nickel-based strongly correlated oxide electronic phase transition material is a detection-sensitive material; The aforementioned rare-earth nickel-based strongly correlated oxide electronic phase transition material is in a thermodynamically metastable phase and exhibits electronic phase transition characteristics under multi-field triggering. It exhibits different protonation kinetics for different taste substances, corresponding to different voltammetric cycle characteristics, i.e., different redox peak currents and peak potentials, enabling the measurement and sensing of different types and concentrations of taste substances. Furthermore, due to the abundance of rare-earth elements, the electronic phase transition and protonation kinetics caused by the protonation of rare-earth nickel-based oxides can be modulated by replacing the rare-earth element types to suit taste sensing applications at different temperatures or proton concentrations. At room temperature and below, a rare-earth nickel-based oxide La doped with La, Pr, and Nd at the A-site is selected. x Nd 1-x NiO3, where 0≤x≤1, La x Pr 1-x NiO3, where 0≤x≤1, Pr x Nd 1-x NiO3, wherein 0≤x≤1, B-site doped with Co, Cu, Zn, and Fe, is a rare earth nickel-based oxide, NdFe. x Ni 1-x O3, where 0 ≤ x ≤ 0.2, NdCo x Ni 1-x O3, where 0 ≤ x ≤ 0.2, NdZn x Ni 1-x O3, where 0 ≤ x ≤ 0.3, NdCu x Ni 1-x O3, where 0 ≤ x ≤ 0.1, is a hole-doped rare-earth nickel-based oxide, LaSr. x Ni 1-x O3, where 0 ≤ x ≤ 0.5; for temperatures at room temperature and above, select rare earth nickel-based oxides A-site doped with Sm, Nd, Eu, Gd, Dy, and Ho. x A 1-x 'NiO3, where A=Sm, Nd; A'=Eu, Gd, Dy, Ho; 0≤x≤1; In addition to directly using the aforementioned rare-earth nickel-based strongly correlated oxides, the ability to distinguish different taste substances is further enhanced by loading unsaturated fatty amides, alkyl ammonium halides, enoic acids, alcohols, oleamide, dimethylacetamide, erucamide, dihydroxyethyl fatty acid amide, methyltrioctylammonium chloride, methyltrioctylammonium bromide, methyltrioctylammonium iodide, octadecenoic acid, hexadecenoic acid, tetradecenoic acid, dodecenoic acid, undecenoic acid, propanol, butanol, pentanol, hexanol, heptanol, octanol, nonanol, or decanol onto the oxide surface. Depending on actual needs, the aforementioned unsaturated fatty amides, alkyl ammonium halides, enoic acids, alcohols, oleamide, dimethylacetamide, erucamide, dihydroxyethyl fatty acid amide, and methyltrioctylammonium chloride can be added. A solution of methyltrioctylammonium bromide, methyltrioctylammonium iodide, octadecenoic acid, hexadecenoic acid, tetradecenoic acid, dodecenoic acid, undecenoic acid, propanol, butanol, pentanol, hexanol, heptanol, octanol, nonanol, or decanol, and a perfluorosulfonic acid-type conductive polymer is thoroughly mixed and then dropped onto the surface of a rare earth nickel-based oxide material. After air drying for 24 hours, an unsaturated fatty amide, alkyl halide ammonium, oleic acid, alcohol, oleamide, dimethylacetamide, erucamide, dihydroxyethyl fatty acid amide, methyltrioctylammonium chloride, methyltrioctylammonium bromide, methyltrioctylammonium iodide, octadecenoic acid, hexadecenoic acid, tetradecenoic acid, dodecenoic acid, undecenoic acid, propanol, butanol, pentanol, hexanol, heptanol, octanol, nonanol, or decanol film is formed.

2. The application of the taste sensor material based on the electronic phase transition of rare-earth nickel-based oxides as described in claim 1, characterized in that, The aforementioned rare-earth nickel-based strongly correlated oxide electronic phase transition material exhibits different protonation kinetics for different taste substances, corresponding to different voltammetric cycle characteristics, i.e., different redox peak currents and peak potentials. It can measure and sense different types and concentrations of taste substances. The specific detection method is as follows: 1) The voltammetric cycle characteristics of the rare-earth nickel-based strongly correlated oxide electronic phase change material prepared and used were calibrated in potassium chloride solution; 2) Place the prepared and used rare earth nickel-based strongly correlated oxide electronic phase change material into an electrolyte solution containing the taste substance to be tested, and wait for a period of time; 3) Measure the voltammetric cycle characteristics of rare earth nickel-based strongly correlated oxide electronic phase change materials placed in an electrolyte solution containing the taste substance to be tested; 4) Compare the voltammetric cycle characteristics of electrolyte solutions containing different taste substances to be tested; since rare earth nickel-based oxide materials have different protonation kinetic processes in different test solutions, the redox peak current and peak potential generated by their voltammetric cycle are completely different. The type and concentration of taste substances can be directly determined by the shape of the voltammetric cycle curve and the magnitude of the current.

Images