Smelling, Seeing, Tasting-Old Senses for New Sensing

摘要

The senses are the physiological mechanisms of perception that enable an organism to interact with the surrounding media. For centuries, humans have utilized these senses in science; vision and olfaction have been used the most extensively in laboratories followed by gustation and somatosensation, whereas audition has only rarely been employed. Most of these applications of senses were developed spontaneously based on the natural behavior of the chemistry of the reactants producing changes in scent, taste, or color. In recent years, by exploiting the outstanding properties of nanoparticles, many groups have demonstrated alternative sensing scenarios where the detection limits are remarkably improved, enabling the recognition of hazardous substances by mere sight, smell, or taste. Such alternative sensing approaches can be divided into two main groups: (i) methods that identify a single analyte by engineering a reaction that promotes a change in color or the generation of a characteristic scent, and (ii) methods that emulate or even improve mammalian senses, especially those related to taste and smell. In this Perspective, we discuss the context of each technology, present prominent examples, and evaluate the complexities, potential pitfalls, and opportunities presented by different re-engineering strategies.