Peroxidase‐Like FeCoZn Triple‐Atom Catalyst‐Based Electronic Tongue for Colorimetric Discrimination of Food Preservatives

, yielding the blue oxTMB and yellow oxOPD, respectively. However, food preservatives are adsorbed on the nanozyme surface through π-π stacking interaction and hydrogen bond, and the reduction in catalytic activity of FeCoZn TAzyme causes differential colorimetric signal variations, which provide unique "fingerprints" for each food preservative.