Researchers develop an electronic tongue to measure taste

The research teams, led by Professors Kyung-In Jang and Jihwan Choi from the DGIST's Department of Robotics and Mechanical and Electronic Engineering and KAIST's Department of Aerospace Engineering respectively, have developed an innovative 'electronic tongue' technology. The artificial system is designed to replicate the human gustatory system and is changing the way tastes are measured and analysed.

The electronic tongue has the ability to simultaneously and accurately measure four primary taste qualities:

• Saltiness
• Sourness
• Bitterness
• Sweetness.

The technology is particularly notable for its integration of sophisticated sensors and deep-learning algorithms. These sensors function analogously to human taste buds, converting chemical information into electrical signals, which are then processed by a neural network to identify and differentiate between tastes.

Prior to this innovation, electronic tongues faced challenges in terms of accuracy and reliability, primarily due to a lack of integration with advanced deep-learning technology. The focus of past research was predominantly on the sensor aspect of these devices and the vital role of data analysis and interpretation were often overlooked.

The breakthrough achieved by Professors Jang and Choi's teams lies in their development of an electronic tongue system that effectively marries sensor technology with deep-learning. The system includes four sensors, each dedicated to detecting a specific taste. These are incorporated into a millimetre-scale well structure, enabling stable and precise measurements. A custom deep-learning algorithm complements this design, efficiently analysing the taste data.

To demonstrate the practical applications of their system, the research team conducted taste profiling experiments with six different wines. The results were impressive, with the electronic tongue successfully classifying the wines with over a 95% probability. This level of accuracy suggests a vast array of potential applications, from wine recommendation systems to broader uses in industries like food and beverage, cosmetics, and pharmaceuticals.

Professor Jang emphasised the significance of this technology in providing a quantitative evaluation of complex flavours, a task that was previously challenging. He envisions the electronic tongue's utility extending beyond the realm of beverages to other sectors that rely heavily on taste profiling, such as the food industry and even in the development of cosmetics and pharmaceutical products.

This pioneering technology marks a notable step forward in the field of sensory analysis, indicating a future where taste evaluation is not just subjective but can be precisely measured and replicated, opening doors to innovative product development and quality control across various industries.