A particular
sense, touchable gustation, was achieved. We proposed
a chemical–mechanical interface strategy with an iontronic
sensor device. A conductive hydrogel, amino trimethylene phosphonic
acid (ATMP) assisted poly(vinyl alcohol) (PVA), was employed as the
dielectric layer of the gel iontronic sensor. The Hofmeister effect
of the ATMP-PVA hydrogel was well investigated to establish the quantitative
description of the gel elasticity modulus to chemical cosolvents.
The mechanical properties of hydrogels can be transduced extensively
and reversibly by regulating the aggregation state of polymer chains
with hydrated ions or cosolvents. Scanning electron microscopy (SEM)
images of ATMP-PVA hydrogel microstructures stained with different
soaked cosolvents present different networks. The information on different
chemical components will be stored in the ATMP-PVA gels. The flexible
gel iontronic sensor with a hierarchical pyramid structure performed
high linear sensitivity of 3224.2 kPa–1 and wide
pressure response in the range of 0–100 kPa. The finite element
analysis proved the pressure distribution at the gel interface of
the gel iontronic sensor and the capacitation–stress response
relation. Various cations, anions, amino acids, and saccharides can
be discriminated, classified, and quantified with the gel iontronic
sensor. The Hofmeister effect regulated chemical–mechanical
interface performs the response and conversion of biological/chemical
signals into electrical output in real time. The particular function
to tactile with gustation percept will contribute promising applications
in the human–machine interaction, humanoid robot, clinic treatment,
or athletic training optimization.