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Related Experiment Videos

Electronic tongue

K Toko1

  • 1Graduate School of Information Science and Electrical Engineering, Kyushu University, Fukuoka, Japan. toko@ed.kyushu-u.ac.jp

Biosensors & Bioelectronics
|November 26, 1998
PubMed
Summary
This summary is machine-generated.

This study introduces an electronic tongue, a taste sensor using lipid/polymer membranes to detect taste qualities like saltiness and sourness. It offers an objective scale for food taste analysis, moving beyond human sensory expression.

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Taste sensor.

Chemical senses·2005

Area of Science:

  • * Sensory Science
  • * Analytical Chemistry
  • * Food Science

Background:

  • * Traditional taste analysis relies on subjective human sensory evaluation.
  • * Objective, quantitative methods are needed for taste assessment in food and beverages.
  • * Electronic tongues offer a potential solution for standardized taste measurement.

Purpose of the Study:

  • * To develop and evaluate an electronic tongue with global selectivity for taste sensing.
  • * To demonstrate the sensor's capability in distinguishing taste qualities and classifying substances like amino acids.
  • * To establish an objective scale for quantifying the taste of various foodstuffs.

Main Methods:

  • * Utilized a taste sensor array composed of multiple lipid/polymer membranes.

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  • * Transformed taste substance information into distinct electrical signal patterns.
  • * Analyzed sensor output patterns to classify taste qualities and identify food characteristics.

    • Main Results:

    • * The electronic tongue exhibited differential output patterns corresponding to various taste qualities (e.g., saltiness, sourness).
    • * Amino acids were successfully classified into taste-based groups using sensor data.
    • * Quantitative taste analysis of diverse foodstuffs including beer, sake, coffee, and milk was achieved.

    Conclusions:

    • * The developed electronic tongue provides a globally selective and objective method for taste analysis.
    • * This technology enables quantitative assessment of food taste, complementing human sensory perception.
    • * The electronic tongue offers a valuable tool for quality control and research in the food industry.