Electronic Nose and Electronic Tongue

The sensations of smell and taste resulting from a series of specific and nonspecific molecular recognition can be used as an analytical tool in many industries to measure the quality of food, drinks, and chemical products. In a few cases, there are olfactory receptor s or gustatory receptors which are specific for individual chemical molecules. However, most tastes and odorants are identified through a synthesis of the global chemical information from nonspecific interactions. Taking mammalian gustation as an example, the combination of “gustatory buds” which respond to five taste categories : sour , sweet , bitter , salty , and umami creates a distinct pattern for each taste.

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