The Visual Analysis of Taste is Now Possible

The Visual Analysis of Taste is Now Possible

The Insent TS-5000Z analyser employs the same sensory tastes as that of the human tongue, including sourness, bitterness, astringency, umami, saltiness and sweetness, converting these tastes into numerical data, using unique measurement technology and advanced proprietary analysis tools for objective evaluation of taste.

More than 400 systems in use worldwide...

More than 400 systems in use worldwide...

Nestle200L
Heinz200L
Novartis200L
Japan3200L
Pfizer200L
Kirin200L
Japan5200L
Japan1200L
Uni200L
GoodCoffee200L
Boeringer200L
Japan2200L
PG200L
Sanofi200L
Japan6200L
Finlays200L
Campbells200L
Morinaga200L
Japan4200L
Kao200L

...mimicking Gustatory and Olfactory Senses for

...mimicking Gustatory and Olfactory Senses for

Marketing & Planning

  • Taste comparison against competitors
  • Research of market trends
  • Regional taste preferences
  • Creation of a product concept
  • Termination or consolidation of products

Research & Development

  • Clarification of target value
  • Optimization of product design
  • Clarification of the degree of attainment
  • Comparison with and adjustment to reference test
  • Cost reduction

Sales

  • Clarification of appealing points
  • Sales negotiation with buyers
  • Attracting consumers
The Insent TS-5000Z analyser employs the same sensory tastes as that of the human tongue, including sourness, bitterness, astringency, umami, saltiness and sweetness, converting these tastes into numerical data, using unique measurement technology and advanced proprietary analysis tools for objective evaluation of taste.

The Insent TS-5000Z analyser employs the same sensory tastes as that of the human tongue, including sourness, bitterness, astringency, umami, saltiness and sweetness, converting these tastes into numerical data, using unique measurement technology and advanced proprietary analysis tools for objective evaluation of taste.

Developed by Kiyoshi Toko, professor of information science and electrical engineering at Kyushu University in Fukuoka, Japan. “Humans don't discriminate each chemical substance,” he says, but rather classify a discrete set of tastes. He believes there are two additional tastes beyond those widely accepted. One he calls astringency, which is a form of bitterness caused by tannins. The other he calls pungency — that's the sting from foods such as hot peppers, and in humans is experienced by receptors for heat and pain.

Professor Toko has developed an e-tongue that consists of a series of polymer membranes, each coated with a different lipid, fitted onto a plastic tube and connected to an electrode. When the tube is immersed in a sample liquid, the taste molecules in the liquid interact with the lipids and change the electrical potential of the membranes in a characteristic way. The result is a readout that corresponds to taste.

What is a Taste Analyser?

What is a Taste Analyser?

The principle operation of the Taste Analyser approximates and translates molecular information into ‘taste qualities.’

1.  It is NOT for chemical analysis.

2. It highlights the most important taste qualities out of thousands of molecular interactions.

Information based on ‘Taste’ has monetary value when it is successfully conveyed to a potential buyer.

What is a sensor?

Sensors are devices that receive stimuli commonly detected by the five senses of sight, hearing, touch, smell and taste. They can be categorized into two types: physical sensors and chemical sensors. A physical sensor is a device that detects physical quantities, including light, pressure and sound. They have been in use for many years because they are based on relatively simple principles. In contrast, a chemical sensor is a device that detects chemical substances and represents a certain quality. For example, a pH meter is a chemical sensor that responds only to protons, and therefore it high selectivity. However, because there are thousands of taste substances, high selectivity to a single tastant is inappropriate for a taste sensor.

The Insent TS-5000Z analyser employs the same sensory tastes as that of the human tongue, including sourness, bitterness, astringency, umami, saltiness and sweetness, converting these tastes into numerical data, using unique measurement technology and advanced proprietary analysis tools for objective evaluation of taste.
TAMembraneSensors
mechanism

Response principle of taste sensors

Response principle

A taste sensor is required to exhibit global selectivity so that it responds consistently to the same taste similarly to the human tongue. After years of research with Prof. Toko's group at Kyushu University, Japan, we have successfully developed taste sensors based on an artificial lipid membrane that consistently responds to similar taste. Figure 1 shows the response principle of taste sensors.

The lipid in the taste sensor interacts with various taste materials via electrostatic and hydrophobic interactions, which causes a change in potential of the lipid membrane. The change is detected by a computer to provide a sensor output.

Measurement procedure

Figure 2 shows the measurement procedure, which is called the CPA measurement method, used to monitor changes in the membrane potential over time.

Process 1: First, the taste sensor is immersed in a reference solution of 30 mM KCl and 0.3 mM tartaric acid to obtain the membrane potential, Vr. The reference solution has almost no taste and is used in this system as an alternative to human saliva.

Process 2: Second, the taste sensor is immersed in the sample solution to obtain the potential, Vs. The difference in potential (Vs ? Vr), called the relative value, should approximate the initial taste upon sensory evaluation, including its sourness and saltiness.

Process 3: Third, the taste sensor is rinsed lightly with the reference solution.

Process 4: After rinsing, it is immersed in the reference solution again to obtain the potential, Vr’. The difference in potential (Vr’ ? Vr), called the CPA (change of membrane potential caused by adsorption), provides data on the adsorption of bitter and astringent substances.

Process 5: Finally, the taste sensor is rinsed well in alcohol solution to remove adsorbed substances from the membrane before the next sample is measured.

measurement_procedure

Figure 2. Measurement procedure

TASampleTray

Taste sensors and taste information

Each taste sensor developed by our specific and innovative technologies has global selectivity to a taste quality, so sensor outputs can be converted to taste information that helps distinguish differences in both taste quality and intensity between samples.

Table 1 shows the list of taste sensors and the related taste information.

Table 1. Taste sensors and the related taste information

Taste information Sensor Characteristic Targets
Initial taste
(Relative value)
Sourness CA0 sourness produced by citric acid and tartaric acid beer, coffee
Saltiness CT0 saltiness evoked by dietary salts soy sauce, soup, stock sauce
Umami AAE umami (savoriness) by amino acids and nucleic acids soup, stock sauce, meat
Acidic bitterness C00 bitterness derived by bitter substances found in foodstuffs and beverages, but can also be perceived richness with its concentration being low bean curd, stock sauce, soup
Astringency AE1 pungent taste by astringent taste materials wine, tea
Sweetness GL1 sweetness produced by sugars and sugar alcohols sweets, drink
Aftertaste
(CPA value)
Aftertaste from acidic bitterness C00 aftertaste by bitter taste materials beer, coffee
Aftertaste from astringency AE1 aftertaste by astringent taste materials wine, tea
Richness AAE richness, also called “continuity,” evoked by umami substances soup, stock sauce, meat
Aftertaste from basic bitterness AC0
AN0
bitterness of medicines basic drugs (such as quinine hydrochloride, famotidine)
Aftertaste from hydrochloride salts BT0 bitterness of medicines hydrochloride drugs

Application data

The taste sensors developed by INSENT has many applications for foods, beverages and pharmaceuticals.

* Aftertaste-A; Aftertaste from astringency, Aftertaste-B; Aftertaste from acidic bitterness, for example...

radar1

Radar chart for beer

radar2

Radar chart for soy sauce

TasteOceaniaAboutUs

 

Taste Oceania focus is on applications, sales, installation and commissioning to customer specifications and performance, with local warranty and technical support by our factory trained team.

We offer access to our global partners knowledge database for application-specific support, tailoring solutions to meet your unique needs.

We also offer sample analysis, development and optimisation, to give you the highest level of available expertise and confidence to ensure the utmost for your analysis.

We offer complete solutions and support to enable you to optimise taste sensory technologies for your research.

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