Electronic sensing of the taste of beer and other foodstuffs

Kiyoshi Toko

Research output: Contribution to journalConference articlepeer-review

11 Citations (Scopus)


A recently developed electronic sensing system with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into electric signal. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness. Amino acids can be classified into several groups according to their own tastes with sensor outputs. The taste of foodstuffs as beer, coffee, mineral water and vegetables can be discussed quantitatively using the taste sensor, which provides the objective scale for the human sensory expression.

Original languageEnglish
Pages (from-to)143-148
Number of pages6
JournalTechnical Digest - International Electron Devices Meeting
Publication statusPublished - 1995
EventProceedings of the 1995 International Electron Devices Meeting, IEDM'95 - Washington, DC, USA
Duration: Dec 10 1995Dec 13 1995

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Condensed Matter Physics
  • Electrical and Electronic Engineering
  • Materials Chemistry


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