Taste is of five basic types, namely, sourness, saltiness, sweetness, bitterness and umami. In
this review, we focus on a potentiometric taste sensor that we developed and fabricated …

A potentiometric taste sensor with multiarray lipid/polymer membranes was developed about
30 years ago. This taste sensor is called an electronic tongue with global selectivity, which …

A taste sensor with global selectivity, ie, electronic tongue, is composed of several kinds of
lipid/polymer membranes for transforming information of taste substances into electric …

Electronic tongues have been identified as useful tools for quantifying the taste of food and
beverages. However, the bitterness evaluation of coffee in the presence of high-potency …

A multichannel taste sensor, namely an electronic tongue, with global selectivity is
composed of several kinds of lipid/polymer membranes for transforming information about …

A taste sensor with global selectivity is composed of several kinds of lipid/polymer
membranes for transforming information of taste substances into an electric signal. The …

A taste sensor with lipid/polymer membranes is one of the devices that can evaluate taste
objectively. However, the conventional taste sensor cannot measure non-charged bitter …

A recently developed multichannel taste sensor with global selectivity is being reviewed.
This sensor is composed of several kinds of lipid/polymer membranes for transforming …

The taste sensor showed a similar pattern for chemical substances producing the same taste
qualities, while quite different patterns were obtained for substances with different taste …

The technique of electronic tongues or taste sensors has developed very fast during the last
years due to its large potential, and the interest for the concept is steadily increasing. In …