Sensing of Taste

Kiyoshi Toko

Research output: Contribution to journalArticlepeer-review


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 electric signal. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness. Taste interactions such as suppression effect, which occurs between bitterness and sweetness, can be detected and quantified using the taste sensor. Amino acids can be classified into several groups according to their own tastes from sensor outputs. The taste of foodstuffs such as beer, coffee, mineral water and milk can be discussed quantitatively. The taste sensor provides the objective scale for the human sensory expression. We are now standing at the beginning of a new age of communication using digitized taste. Keywords: Taste sensor, Smell sensor (electronic nose), Kansei information processing, Digitized menu, Multi-modal communication, Taste/smell recognition microchip.

Original languageEnglish
Pages (from-to)147-151
Number of pages5
JournalIEEJ Transactions on Sensors and Micromachines
Issue number5
Publication statusPublished - 2003

All Science Journal Classification (ASJC) codes

  • Mechanical Engineering
  • Electrical and Electronic Engineering


Dive into the research topics of 'Sensing of Taste'. Together they form a unique fingerprint.

Cite this