| Number of sample | 10 (max. 14 depends on measurement procedure) |
|---|---|
| Required sample volume | 70mL (min. 35mL depends on the nature of sample) |
| Dimensions (W x D x H) | 470mm x 530mm x 510mm |
| CPU | SH-4A |
| Memory | 64MB |
| Sensor response mechanism | Membrane potential measurement (potentiometric measurement) |
| Taste sensor type | Artificial lipid/polymer membrane |
| Measurement object | Drink, solids, drugs, etc. (in case of solids, preliminary liquefaction is required) |
| Weight | 3.2kg |
| Ceramic reference electrode | Liquid junction: Single junction through ceramic |
| Temperature sensor | Impedance measurement using platinum resistance thermometer |
| Sensor head | Pink jack type, inner and outer sensor attachments |
| Analysis application | Data search, data processing function, correction processing, statistical analysis, graphing tool, etc. |
e-Tongue, Insent Taste Sensing System, TS-5000Z
Insent’s e-Tongue
taste sensor is a biomimetic technology inspired by the structure and function of biological membranes. A single biological taste receptor can capture the same taste attribute, such as bitterness, for multiple chemicals. Our patented lipid/polymer membrane generates a voltage that changes according to the interaction with a specific taste attribute. The membrane response characteristics are adjusted by changing the types of membrane lipid and plasticizing agents as well as the ratio of multiple lipid types with selective responses to specific tastes (e.g., separate membranes that each respond specifically to bitterness, astringency, etc.).
TASTE SENSOR of our patented lipid/polymer membranes
Unique Biomimetic Membrane
These proprietary lipid and polymer membranes mimic living organisms.
Five Basic Tastes and Astringency
The bitter, sour, salty, umami, sweet tastes and astringency can be evaluated and correlated with intensity.
Equivalent to or Better than Human Taste Sensitivity
The taste-sensor sensitivity is designed to match human thresholds, and the response covers the human dynamic range (ranging from 1 to 10 times threshold)
High Basic-Taste Selectivity
Like antigen/antibody reactions, selectivity is not a one-to-one relation, but is instead like the ‘global selectivity’ similar to other human receptors.
MEASUREMENT of taste information
Unique Aftertaste Measurement
Both initial taste and aftertaste can be captured from molecules adsorbed on the membranes.
Repeatability and Reproducibility
Reproducible test results are obtained by performing a cleaning process before and after every sample measurement.
Automatic Measurement
The system automates all measurement procedures after the operator manually sets the solutions.
Sensor and Protocol Selection
The standard set of sensors and test protocols can be customized for the test purpose.
DATA ANALYSIS for subjective to objective conversion
Universal Taste Scale
Automatic transform from raw data to taste intensity like a measure based on Weber-fechner’s law.
Six Initial Tastes and Three Aftertastes
Sourness, saltiness, bitterness, astringency, umami, and sweetness are measured as initial tastes, while bitterness, astringency and umami are measured as aftertastes as well as initial tastes.
“Tastelessness” and Intensity
The results show which tastes have no perceivable intensity (tastelessness) and the strength or weakness compared to a target.
Instant Data Analysis
A new application supports on-the-fly analysis with one-click display of results.
