ABSTRACT
Thus far, quantifying taste has come with difficulty. At present, however, the taste sensor using artificial lipid membranes mimicking human tongue allows us to scientifically express the taste of food or beverage. Outputs measured by the taste sensor are converted to each taste type data, such as sourness, bitterness, and astringency. These taste data are combined with adjunct data, which include sugar degree, pH, barcode article number, etc., and are collected as the taste database. The database is utilized in many purposes such as product development, product press release, and information offering to consumers.
