The human tongue has flavor cells. The surface of these taste cells is protected with lipids. We postulated that these lipids, appeared as a barrier, are crucial in detecting flavor. while a taste substance such as bitter or astringent comes in contact with the floor of those flavor cells, the voltage changes and this is transmitted to the mind. So we evolved a sensor for this method. So now we’ve five sensors for the 5 simple tastes, plus an astringency sensor, for a complete of six sensors. We additionally measured aftertaste, namely the aftertaste of sour, astringent, and umami, so we have created numerical datasets for a total of 9 categories.
This flavor sensor uses a proprietary approach to degree voltage change and decide taste. measurement is based on measurement of fluid, so solids are mixed and changed into fluid shape earlier than measuring. The flavor sensor is first dipped in fluid called a reference method to derive the membrane electric ability. subsequent, while the taste sensor is dipped into the solution to be measured for taste, the membrane electric powered ability changes. this transformation represents a primary taste which includes bitter or salty. next, if the taste sensor is first lightly washed with the reference answer after which dipped lower back into the reference solution, the membrane electric ability of a sour or astringent substance adsorbed onto the lipid membrane surface is derived. this alteration in membrane electric powered ability corresponds to an aftertaste, or to sharpness or body of aftertaste.