Taste sensors imitate this taste reception mechanism through artificial lipid membranes reacting to taste molecules similarly than the tongue, allowing them to sense “taste

1. Key features
§ Objective and consistent evaluation of taste
with specific taste sensors
§ Enables faster and focussed development
of foodstuffs through clarification of taste
§ Obtain market insights and mapping based on taste.
§ Determine product quality control and shelf life
§ Facilitates customer and consumer engagement
§ Easy analysis with single click through macro function
Using unique aftertaste measurement technology, even concepts such as “richness” and “sharpness”
which could not be measured by conventional chemical instruments, can be expressed. Moreover, the
proprietary analysis application makes obtaining analysis results easy. As a support tool for sensory
evaluation, the TS-5000Z is a powerful tool for use in a variety of fields such as quality control, product
development, marketing, and sales, where objective evaluation of taste is required.
The system has extensive worldwide patent protection. Taste sensor analysis is used as a support tool for
sensory evaluation and market insight and trend analysis, sensory differentiation of products, product
development and optimisation, ingredient screening, quality control, shelf life and bitterness masking.
The surface of the tongue formed of a
lipid bilayer with its own specific electric
potential. This electric potential varies
according to the electrostatic interaction or
hydrophobic interaction between various
taste substances and the lipid. The amount of
change is perceived by the human brain as
taste information.
Taste sensors imitate this taste reception
mechanism through artificial lipid membranes
reacting to taste molecules similarly than the tongue,
allowing them to sense “taste.”
The taste sensors evaluate two types of taste,
the initial taste, which is the taste perceived
when food first enters the mouth, and the
aftertaste; the persistent taste remaining in the
mouth after the food has been swallowed.
The Taste Sensing System TS-5000Z, which employs the
same mechanism as that of the human tongue, converts
the taste of various substances such as foods, beverages
and drugs into reproducible numerical data.
Taste perception mechanism
Perceived tasted Taste information
Initial taste: Sourness, bitterness, astringency, umami,
saltiness, sweetness
Aftertaste: Aftertaste from bitterness, aftertaste from
astringency, umami richness
The taste information is an indication of taste obtained from the results
measured by the taste sensors. The evaluation of many different tastes is
possible by changing the settings of sensors.
Computer
Taste Sensor
Artificial lipid membrane
Tastecompounds
Bitterness
Sourness
Umami
Saltiness
Sweetness
Electric signal
Application: Bitterness masking in Pharma and Pet Care

2. Taste has an important role in the development of oral pharmaceuticals, as it is one of the essential factor
to get the patient acceptability. Hence, there is a need for the industry to develop palatable products
which needs investment of time, money and resources. The assessment can then be done using human
panel, electrophysiological methods, and animal preference studies. The taste sensor cab be preferred
for not only targeting cost and time but also also for reducing or avoiding the use of in vivo testing.
A set of sensors was especially
designed by Insent to evaluate
pharmaceutical taste, with a main
focus on bitterness, using an
Electronic Tongue. Various
substances known for their bitter
tastes were evaluated using the
sensor output and compared with
human taste panel results. As shown
in figure 1 , a linear correlation has
been established with a correlation
coefficient value of 0.86.
The Insent system can quantify the bitterness and be used to realize the theoretical design of taste-
masking formulations. A major group of taste-masking strategies focuses on the inhibition of the
substance receptor interaction, such as inhibition by hydrophilicity, inclusion, or electric charge
neutralization. Various concentration of a range of cyclodextrins (CD) where added to a solution of a
known concentration of bitter medicine and changes in the sensor response was recorded.
The bitterness masking effect of α-CD was measured using the electronic tongue and a good correlation
between sensory and estimated taste value was established. Thus, using the taste sensors, it is possible
to predict and measure the ability of a substance to suppress bitterness as determined in human gustatory
tests useful in the development of oral pharmaceuticals or companion pet medications.
Figure 1. Bitterness evaluation using sensor output and sensory
evaluation
Figure 2. Bitterness masking evaluation using sensors data and correlation with sensory panel evaluation
Bitterness score (sensory evaluation)
Dr Jacek Obuchowicz
Innovation Director
New Food Innovation Ltd.
Ja@new-foodinnovation.co.uk
Jacek@new-foodinnovation.co.uk
0044(0)7889351924
nsent
Bitternessestimatedbytastesensor
Bitterness score (sensory evaluation)
Bitterness masking
Correlation coefficient
Bitterness Masking: Insent vs Taste Panel
Antihistamine
with α-CD
with β-CD
with γ-CD
with HP-β-CD