“…Traditional techniques for determining tea type, origin, quality, and authenticity primarily rely on stable isotope, mineral element analysis, chromatography, and near-infrared spectroscopy. , However, they face drawbacks including susceptibility to pesticides and contaminants, intricate pretreatment, costly equipment, specialized personnel, and low sensitivity, constraining their broad use. − Cross-responsive optical sensor arrays developed based on the taste system of animals offer unique advantages for detecting multiple targets and mixtures. − These arrays are simple to construct, sensitive, and widely used in food detection. − Our group has been engaged in the development of fluorescent sensor arrays for multiobject detection, such as whiskies, wines, , juices, etc.…”