Description
Digital taste mapping uses electronic tongue sensors to detect volatile and non‑volatile flavor compounds in real time.
Technical
The system employs metal‑oxide, conducting polymer, and ion‑selective membrane chemistries that transduce chemical interactions into measurable electrical signals. Sensor responses are linear over a 10⁻⁶–10⁻² M range, enabling quantitative monitoring of acids, bases, alcohols, esters, salts, lactate, and ammonia while compensating for temperature and matrix effects.
Science
Primary Reaction
Electrochemical transduction of flavor compound interactions with sensor surfaces
Sensory Profile
Aroma ()
volatileacidicsweetsaltycomplexmetallicchemicalester-likealcoholicammoniacal