Detection of cyanide using the taste sensor

This paper describes an application of taste sensor for detection of cyanide. The taste sensor consists of multichannel sensors with lipid membranes which are modeled on living organisms. One of characteristics of this sensor is a global selectivity. In this study, we have developed a new effective method which is able to control the charge of membranes for high sensitivity and selectivity of lipid membrane sensors. Using this method, sensors for free cyanide and complex cyanide were developed. We could detect total cyanide under the guideline limit. It was possible to detect free cyanide below the concentration 0.5ppm in river water. Measurement time is within five minutes. In conclusion, the taste sensor has a very powerful performance and advantage for real time monitoring of water quality.