ABSTRACT
A taste-sensing system is a system composed of multichannel artificial lipid membrane sensors, which are used as a transducer. In addition, advanced taste sensors have been developed by modulating the electric charge density of the membrane and the hydrophobicity of the membrane surface. Each sensor has global selectivity so that it consistently responds to the same taste, similarly to a human tongue, enabling objective taste evaluation and providing a measure of taste that can be used as an international standard.
