Metal–organic‐framework‐ and mxene‐based taste sensors and glucose detection

Abstract

Taste sensors can identify various tastes, including saltiness, bitterness, sweetness, sourness, and umami, and have been useful in the food and beverage industry. Metal–organic frameworks (MOFs) and MXenes have recently received considerable attention for the fabrication of high‐performance biosensors owing to their large surface area, high ion transfer ability, adjustable chemical structure. Notably, MOFs with large surface areas, tunable chemical structures, and high stability have been explored in various applications, whereas MXenes with good conductivity, excellent ion‐transport characteristics, and ease of modification have exhibited great potential in biochemical sensing. This review first outlines the importance of taste sensors, their operation mechanism, and measuring methods in sensing utilization. Then, recent studies focusing on MOFs and MXenes for the detection of different tastes are discussed. Finally, future directions for biomimetic tongues based on MOFs and MXenes are discussed.