How the Taste Sensors Work
The Taste Sensor is made from a patented lipid/polymer membrane.
Unique Biomimetic Membrane
These proprietary lipid and polymer membranes mimic living organisms.​
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Five Basic Tastes and Astringency
The bitter, sour, salty, umami, sweet tastes and astringency can be evaluated and correlated with intensity.
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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)
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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.
Taste receptor membrane
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Insent’s e-tongue is a biomimetic technology inspired by the structure and function of biological membranes. A single biological taste receptor can capture the same taste attribute, such as bitterness, for multiple chemicals. The patented lipid/polymer membrane generates a voltage that changes according to the interaction with a specific taste attribute. The membrane response characteristics are adjusted by changing the types of lipid and plasticizing agents as well as the ratio of multiple lipid types with selective responses to specific tastes (e.g., separate membranes that each respond specifically to bitterness, astringency, etc.).
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Reference
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To learn more, download the paper below
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