Measurement of taste and smell using biomimetic sensor

A taste sensor with global selectivity, i.e., electronic tongue, is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electronic signal. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness. The taste of foodstuffs such as beer, coffee, mineral water, wine and milk can be discussed quantitatively. Odor elicited by foods can also be detected using the taste sensor. Biological systems make global sensing in the gustatory and olfactory senses, which are much different from other senses in this meaning. It can be considered that several different parts of chemical nano-structure of the concerned substance are recognized by several kinds of receptors. The overall output is treated in the brain. The reason why the taste sensor can recognize the taste and smell is that this situation is also realized in this biomimetic device.