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The electronic tongue promises to give accurate and reliable taste measurements for companies currently relying on human tasters for their quality control of wine, tea, coffee, mineral water and other foods. The concept for the electronic tongue is closely based on a model of the human tongue, in which taste buds are believed to distinguish up to five basic taste types: sour, sweet, salty, bitter and umami (the taste of monosodium glutamate). While it is thought the response of tongue to any food or drink is likely to be complex, it is believed the brain learns to recognise a whole range of taste sensations by associating them with a “fingerprint” response from the taste receptors. Have developed the concept of an electronic tongue based on four miniature chemical sensors. Each sensor contains a different combination of polymers and metals ions deposited on interdigitated gold electrodes. The chemical composition of each miniature sensor makes it “selective” to the molecules responsible for a particular taste sensation. By analysing the response of the four sensors to a liquid e.g. tea, coffee, wine etc it has been shown that it is possible to produce an electronic fingerprint of the taste and to distinguish between different waters, teas, coffees and wines. |
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