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Equivalent to or Better than
Human Taste Sensitivity
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The Insent Taste Sensing System, developed in collaboration with Professor Kiyoshi Toko of Kyushu University, is the world's first practical electronic tongue to detect differences in taste that cannot be detected by conventional
chemical analysis.
The taste sensor is composed of an artificial lipid membrane that mimics the biological taste receptor mechanism to easily quantify the overall taste of foods, beverages, and pharmaceuticals.
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A unique "aftertaste" measurement can also express "richness" and "sharpness," which cannot be measured by conventional analyzers.
The system has wide applications, such as in product development, marketing, sales, quality control, and complaint handling.
Watch the Insent Taste Analyser Story
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. Our 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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Click image above to enlarge
Evaluates initial and aftertastes
Using a unique measurement method, both initial taste and aftertaste can be captured from molecules adsorbed on the membranes.
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Initial taste: Saltiness, sourness, umami, bitterness, astringency and sweetness
Aftertaste: Umami, bitterness and astringency
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Measurement
The potential difference between the reference solution and the sample solution is measured as the first taste. After a short sensor washing, the potential difference when the reference solution is measured again is measured as the aftertaste.
Taste Analyser Applications
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​Marketing
Market analysis of foreign and
Japanese ramen soups
​Food R&D
Comparison of dressing prototypes
​Sales
Comparison of fried chicken by retail sector
Pharmaceutical R&D
Bitterness suppression by cyclodextrin
​Quality Control
Tea aging due to thermal degradation
Taste Analyser Functions
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Analysis Application
Conversion to numerical values for each taste attribute.
Easy combination of multiple data.
Dedicated analysis function for maintenance measurement.
Report output function for analysis results.
Graphing Applications
Easily draw radar charts, two-dimensional scatter plots, and more.
Reorder, delete, and add information to samples.
Applied Statistics Application
Includes functions for principal component analysis
and multiple regression.
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Other Reliable Support Functions
Prevent operation errors and warn when errors occur: Monitoring camera prevents misplaced solution and checks error causes & error alerts.
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Improved Maintenance and Durability
Automatic sensor history management which predicts sensor replacement time.
Upgraded cables and component, reduces fault/service downtime.
Frequently Asked Questions
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Can solids, fats and oils be measured?
With pretreatment, solids, fats and oils can be evaluated. Products such as prepared foods, olive oil,
sesame oil, etc., have been evaluated. Please contact us for more details on pretreatment.
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Can the results of multiple measurements be combined?
Data can be combined by measuring the same control sample for data combination at each measurement.
Data can be easily combined using the Analysis Application.
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What is initial taste and aftertaste?
The "initial taste" is defined as "the taste of the food when it is put in the mouth" and the "aftertaste" is
defined as "the taste that continues after swallowing the food."
Evaluation of aftertaste is particularly difficult even for sensory evaluation, but Insent's taste sensor can
quantify aftertaste as well.
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Can the sensor be used repeatedly?
Yes, sensors (with some exceptions) can be used repeatedly. The number of times depends on the type
of sample and number of samples. The sensitivity of sensors can be checked using dedicated standard
solutions to confirm when a sensor should be replaced.
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Can taste be evaluated only by measuring with taste sensors?
Since each sensor has selectivity for each taste, there is no need to prepare calibration curves in advance.
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How long does measurement take?
It takes about 40 minutes per sample (about 10 minutes per cycle x 4 cycles).
The Taste Sensing System requires a minimum of two samples for relative comparison.
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Can I try the instrument before installation?
We provide a preliminary sample test service, so you are able to view analysis of your samples with the instrument.
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Are there any training courses?
Initial training is provided with the instrument during instrument installation and commissioning. Additional training in areas of your interest is available upon request.
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Taste Sensing System TS-6000A Specifications
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Number of sample 10
Required sample volume 70mL (min. 35 mL depends on sample properties)
Weight 28kg
Dimension (W x D x H) 470mm × 540mm × 550mm
CPU Intel Core i5 or higher
OS Windows 10 IOT
Storage media SSD (128 GB or more)
Camera LED lighting Fitted as standard
Applications Measurement, Analysis, Graphing, and Applied Statistics
DBMS PostgreSQL
Monitor I/F HDMIResolution 1920 x 1080
Keyboard / mouse USB (wireless)
QR code reader USB (wireless) Charging USB (dedicated cable)
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Taste sensor
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Response mechanism Membrane potential measurement (potentiometric measurement)
Sensor type Artificial lipid/polymer membrane
Measurement object Drinks, solids, drugs, etc. (solids require prior dissolution)
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Reference electrode
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Liquid junction Ceramic single junction
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Temperature sensor
Response mechanism Impedance measurement using platinum resistance thermometer
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Sensor head
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Pin plug type Inner and outer sensor attachments
Inside: 4 taste sensor channels, 1 reference electrode channel
Outside: 4 taste sensor channels, 1 reference electrode channel,1 temperature sensor channel
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TS-6000A Taste Analyser Options
Instrument cover
Dust and air conditioning
protection
Compact Monitor
For limited bench space
Server
For centralized data management
TS-6000A Taste Analyser Consumables
TS-6000A Sensors
Taste sensors (8 types)
Reference electrodes (4 types)
Temperature sensor
Sensor head (1 set)
Solutions & Containers
Solutions: Standard solution (2 liters)
Washing solution (2 types)
Internal solution
Preconditioning solution for reference electrode
Standard solutions (6 types)
Container: Disposable measurement containers
Other: Filters for sample preparation (3 types)
Taste Sensing System TS-5000Z Specifications
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Number of sample 10 (max. 14 depends on measurement procedure)
Required sample volume 70mL (min. 35 mL depends on the nature of sample)
Weight 26kg
Dimension (W x D x H)470mm × 530mm × 510mm
CPU SH-4A
OS (enbedded) SuperH Linux
Memory 64MB
Simple Web server thttpd
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Taste sensor
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Response mechanism Membrane potential measurement (potentiometric measurement)
Sensor type Artificial lipid/polymer membrane
Measurement object Drinks, solids, drugs, etc. (solids require prior dissolution)
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Reference electrode
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Liquid junction Ceramic single junction
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Temperature sensor
Response mechanism Impedance measurement using platinum resistance thermometer
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Sensor head
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Pin plug type Inner and outer sensor attachments
Inside: 4 taste sensor channels, 1 reference electrode channel
Outside: 4 taste sensor channels, 1 reference electrode channel,1 temperature sensor channel
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Management server computer
CPU Pentium 4, 2.0GHz or higher
​Harddisk 160GB or more
Memory 1GB or more
OS Linux
DBMS PostgreSQL
Web server apache + Tomcat
Analysis application
Analysis function Data search, data processing function, correction processing, statistical analysis, graphing tool, etc.