Highly sensitive detection of aftertaste in beer using taste sensor

Taste can be measured using a taste sensor, which shows different electrical patterns for each food and beverage e.g., beer, coffee, miso (soybean paste), soy sauce, mineral water and so on. The taste sensor is constructed of lipid membranes, which imitate lipid bilayer of biomembranes and have a unique electrochemical characteristic. The taste sensor can detect taste in a manner similar to human gustory sensation. The purpose of this study is to detect the differences of aftertaste in beer of the same brand. The estimation of the intensity of aftertaste using regression analysis was fairly well. The taste sensor also discriminated the taste of beer for long-term measurements of beer.