Chapter 16 - Taste Sensor

Abstract

This chapter explains the principle of the taste sensor and its applications to the aqueous solution constructed of five basic taste substances and several foodstuffs, such as beer, coffee, and tomatoes. Taste is constructed from five basic taste qualities. The first is sourness, hydrogen ions produce sourness. The second is saltiness produced, mainly, by NaC1 and KC1. The third is bitterness. Quinine and caffeine produce bitterness. The fourth is sweetness, produced by sucrose, glucose, and aspartame. The last is umami, monosodium glutamate , disodium inosinate , and disodium guanylate show umami. Quantification of the taste is possible using such a taste sensor. The taste sensor has the sensitivity, reproducibility, and durability higher than those of humans. The chapter describes the three methods followed to quantify the taste of the foodstuffs. The taste of amino acids was also classified into several groups in accordance with human taste sense. These results suggest a possibility of molecular recognition; an adequate selection of membranes will enable us to detect minute difference in molecules and classify them accordingly. The sense of taste is vague and largely depends on the subjective factors of human feelings. Moreover, the mechanism of information processing of taste in the brain as well as the reception at taste cells will also be clarified by developing a taste sensor, which has output similar to that of the biological gustatory system. The taste sensor will be applicable for quality control in food industry and help the automation of the production.