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Sensory Testing / E-Tongue

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Application Data Index

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  • Pharmaceutical Use


  • Canned Beer

  • Instant Noodle

  • Canned Coffee

  • Japanese Sake

  • Mayonnaise

  • Snack

  • Whiskey

『What is the “Taste Sensing System”?』

Each taste sensor developed by our specific and innovative technologies has global selectivity to a taste quality, so sensor outputs can be converted to taste information that helps distinguish differences in both taste quality and intensity between samples. Taste sensing system can measure the initial taste as well as the after taste through artificial lipid membrane sensors to which the taste of food, beverage, or drug is interpreted as numerical data.

『What is different between chemical analysis and analysis done by the taste sensing system?』

With the chemical analysis method, it is difficult to express taste in the form of data. For instance, it is said that hundreds of substances are contained in coffee which contribute to its taste. HPLC (high-performance liquid chromatography) can give a precise answer as a quantitative and qualitative number, but it is arduous to convert the data into numerical taste information. How can the bitterness factor be the same before and after adding sugar to coffee when the taste is clearly different? When taste is measured, we must take into consideration the taste interaction between substances. The TS-5000Z & SA402B taste sensing system can measure taste interaction similar to a human, and that is the reason why it is so widely applied in the pharmaceutical, food, and beverage industries.

[What are some problems with the sensory analysis?]

For food or beverage application, a sensory evaluation is generally performed by sensory panelists, and the evaluation has a very important role in predicting how the food or beverage product affects a customer’s senses. Nonetheless, to properly conduct a sensory evaluation is certainly a difficult task in that in order to eliminate poor repeatability and objectivity, a sensory evaluation requires well trained panelists.

Furthermore, the sensory evaluation requires quite a long time for the preparation, testing and data analysis of the sample. By using the taste sensing system, it can replace the requirements of a sensory evaluation on numerous occasions as well as it can lead to a more rapid product development and research. The TS-5000Z & SA402B can differentiate the taste of samples with a precision that is 10 times more than a human, so this system can assist technicians in making the final decision in the taste of a new product.

[What kind of tastes can the Taste Sensing System analyze?]

Initial-tastes include sourness, saltiness, bitterness, sweetness, umami, astringency and after-tastes of bitterness, astringency and umami.

[How can we interpret numerical data as “taste”?]

The raw data is in mV form and it can be converted to numerical-taste-data form as in 1,2,3・・・etc. One unit difference corresponds to certain taste attribute concentration difference, in which a human can clearly recognize the difference in taste between samples.

[What kinds of samples can be analyzed by the Taste Sensing System TS-5000Z & SA402B?]

Any sample can be analyzed in terms of the 5 basic tastes and astringency taste attributes, however, the samples to be analyzed need to be prepared in liquid form. Solid samples need to be distilled in water to extract the taste, to which the taste-exuded liquid would be tested.