Introducing the Insent Taste Analyser
The Insent Taste Analyser utilizes advanced artificial lipid membrane sensor technology, based on the operating principle of taste cells in the human tongue.
This system objectively and digitally assesses the fundamental taste characteristics of food and pharmaceutical samples, including bitterness, astringency, sourness, saltiness, umami, and sweetness.
Additionally, it evaluates aftertastes such as bitter, astringent, and umami (richness), aligning with human taste perception.
The device is highly effective in a variety of applications requiring taste analysis, including original research, QA & QC for food and pharmaceutical products, new product development, counterfeit detection, animal nutrition and feedstuffs.
Why Insent Taste Analyser?
Objective Taste Measurement
The Insent Taste Analyser is the first & only technology to provide precise, unbiased measurements of taste, transforming subjective sensations into objective data.
Innovative Sensory Technology
The Insent Taste Analyser simulates human taste perception, delivering scientifically reliable results, across multiple academic & commercial taste applications.
Revolutionizing Taste & Flavour Analysis
Insent’s advanced analytical capabilities enable deeper insights into taste evaluation and flavour profiles, opening new possibilities in food R&D and production.
The Taste Analyser replicates human taste perception using biomimetic sensor technology. It measures core taste attributes—sweetness, bitterness, sourness, saltiness, and umami—with unmatched accuracy and consistency.
The Measure of Taste
Objective taste evaluation is now possible.
More than 600 Customers Worldwide
More than 500
scholarly articles published
Patented Lipid &
Polymer membranes
Watch the Insent Taste Analyser Story
What the Taste Analyser does
Taste Evaluation Correlated with Human Gustatory Sensation
Using patented technology, customers can access digital taste information captured by high-sensitivity and high-selectivity sensors for the five basic tastes: bitter, sour, salty, umami, sweet tastes and astringency.
High Data Reproducibility
High repeatability and reproducibility are achieved by automatically cleaning and checking the response of sensors after measuring each sample.
Initial Taste and Aftertaste
Both the first impression (initial taste) and time-dependent aftertaste can be obtained for umami, bitterness and astringency, without multivariate analysis.
Objective Taste Scale
An objective and universal taste intensity for a control sample is captured based on the Weber-Fechner Law using a proprietary algorithm.
How the Taste Sensors Work
Unique Biomimetic Membrane
These proprietary lipid and polymer membranes mimic living organisms.
Five Basic Tastes and Astringency
The bitter, sour, salty, umami, sweet tastes and astringency can be evaluated and correlated with intensity.
Equivalent to or Better than Human Taste Sensitivity
The taste-sensor sensitivity is designed to match human thresholds, and the response covers the human dynamic range (ranging from 1 to 10 times threshold)
High Basic-Taste Selectivity
Like antigen/antibody reactions, selectivity is not a one-to-one relation, but is instead like the ‘global selectivity’ similar to other human receptors.
How the Taste Measurement Works
Unique Aftertaste Measurement
Both initial taste and aftertaste can be captured from molecules adsorbed on the membranes.
Repeatability and Reproducibility
Reproducible test results are obtained by performing a cleaning process before and after every sample measurement.
Automatic Measurement
The system automates all measurement procedures after the operator manually sets the solutions.
Sensor and Protocol Selection
The standard set of sensors and test protocols can be customized for the test purpose.
Data Analysis for subjective to objective conversion
Universal Taste Scale
Automatically transforms raw data to taste intensity like a measure based on
Weber-fechner’s law.
Six Initial Tastes and Three Aftertastes
Sourness, saltiness, bitterness, astringency, umami, and sweetness are measured as initial tastes, while bitterness, astringency and umami are measured as aftertastes as well as initial tastes.
"Tastelessness" and Intensity
The results show which tastes have no perceivable intensity (tastelessness) and the strength or weakness compared to a target.
Instant Data Analysis
A new application supports on-the-fly analysis with one-click display of results.
Data Applications
Original Research
Food sciences academic research.
Product development
Screening ingredients.
Reformulating products with alternative ingredients (cost reduction).
Matching products/targeting product taste.
Masking bitterness/adding palatants.
Formulating health products/nursing-care meals.
Market assessment
Linking market insights to commercial data.
Obtaining product taste insights.
Consumer/customer engagement
Demonstrating quality/taste profile.
Quality control
Maintaining product quality during production (identifying non-conforming product).
Comparing batch-to-batch.
Evaluating customer complaints.
Validating/supporting taste panel.
Assessing shelf life.
More than 600 Customer installations Worldwide...
Trusted by Leading International Brands
Find out how the Insent Taste Analyser will work for you, book a FREE online demo today
What to Expect
We'll have a chat about your R&D requirements and how the Insent Taste Analyser can meet them. Then we'll run through key features and benefits of the Taste Analyser and any questions you may have.
How long will it take?
Our demo's usually last between 30 - 45 minutes, depending on how many questions you may have. We are very flexible with demo times and will work around your timeframe to our best ability.
What happens next?
If you would like to see how the Insent Taste Analyser could enhance your research and development simply fill out the form below and let's make a day and time that suits your schedule for a FREE online demo. Enhance your research and development program.
Let's make a day and time that suits your
schedule for a FREE online demo
