Related Experiment Video

Updated: Aug 4, 2025

Electronic Tongue Generating Continuous Recognition Patterns for Protein Analysis
08:46

Electronic Tongue Generating Continuous Recognition Patterns for Protein Analysis

Published on: September 16, 2014

7.9K

Application of electronic tongue in umami detection and soy sauce refining process

Jianan Zhang1,2, Xuechen Zhao3, Lufang Li1

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Food Chemistry: X
|April 3, 2023
PubMed

Keywords:
Electronic tongueSensorSoy sauceSynergistic effectUmami

More Related Videos

µTongue: A Microfluidics-Based Functional Imaging Platform for the Tongue In Vivo07:53

µTongue: A Microfluidics-Based Functional Imaging Platform for the Tongue In Vivo

Published on: April 22, 2021

4.4K
Fruit Volatile Analysis Using an Electronic Nose11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

21.7K

Related Concept Videos

Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
48.4K
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
2.3K
The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
4.1K
The Tongue and Taste Buds00:49

The Tongue and Taste Buds

The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
37.0K