Considerations of the use of the electronic tongue in sensory science

Sensory testing of foods and beverages has been conducted for as long as people have evaluated product quality. However, challenges associated with sensory testing, including participant interaction and resource constraints prompted the development of the electronic tongue (etongue) as a biomimetic. This article presents developments in etongue research and discusses the use of this instrument in sensory science. Issues surrounding the etongue as a functional analogue to sensory testing are considered in terms of human taste perception compared to perception by sensors. The assessment of basic tastes and attributes that are particularly difficult to assess with sensory methodology, including spiciness, metallic, astringency and aftertaste, are also reviewed. Practical issues surrounding the broader use of the etongue are presented, including sample preparation and the need for specialized personnel. Finally, challenges and opportunities are raised as researchers and industry consider the etongue for wider application in food and beverage assessment.

Automated summary

The electronic tongue, as a biomimetic, has been developed to address challenges associated with sensory testing, such as participant interaction and resource constraints. It is being considered as a functional analogue to sensory testing in terms of human taste perception compared to perception by sensors. The electronic tongue is particularly useful in assessing tastes and attributes that are difficult to evaluate with traditional sensory methods, like spiciness, metallic taste, and aftertaste.