Insent Technologies
Taste Sensing System


Taste Sensing System - TS-5000Z







The Taste Sensing System TS-5000Z, which employs the same mechanism as that of the human tongue, converts the taste of various substances such as food and drugs into numerical data.


Using unique after taste measurement technology, even aspects such as “richness” and “sharpness”, which could not be measured by conventional chemical instruments, can be expressed.


As a support tool for sensory evaluation, the TS-5000Z is a powerful tool for use in a variety of fields such as quality control, product development, marketing, and sales, where objective evaluation of taste is required.



  • Use of multi-channel type lipid membrane sensors imitating living organisms
  • Tasteless reference solution used as substitute to human saliva
  • Quantification of taste via original algorithms
  • Measurement operations done via touch panel. Wizard format makes operation easy, even by novices
  • Rich array of graph tools for producing radar charts, two dimensional scatter plots, and three dimensional scatter plots
  • Dramatically higher analysis efficiency through macro functions, which helps users to shorten analysis time
  • Enables data analyses and graph displays from remote locations via the Internet
  • User management with two user levels: administrators and users, preventing erroneous operation by users
  • Global management of measurement data in database



Taste Information

Initial Taste: Sourness, bitterness, astringency, umami, saltiness,sweetness

Aftertaste: Aftertaste from bitterness, astringency, umami richness


The taste information is an indication of the taste obtained from the results measured by the taste sensor.



  • Objective evaluation of taste with a unique taste analyzer
  • Enables strategic development of products through clarification of taste
  • Effectively presents the attraction of products with various graphs
  • Simple measurement with wizard-type touch panel
  • Easy analysis with single clock through macro function



Taste Sensor Use Examples

-         Support tool for sensory evaluation in product development

-         Comparison between different company products

-         Setting of freshness expiration dates

-         Trend analysis

-         Quality control

Reaction Principle of Taste Sensors



The surface of the tongue of living organisms is formed of a lipid bilayer with its own specific electric potential. This electric potential varies according to the electrostatic interaction or hydrophobic interactions between various taste substances and the lipid. The amount of change is perceived by the human brain as taste information.

Our taste sensors imitate thistaste reception mechanism of living organisms.

Measurement method of taste sensors

The taste sensors evaluate two types of taste, namely initial taste, which is taste perceived when food first enters the mouth & aftertaste, which is the persistent taste  that remains in the mouth after the food is swallowed. Using the potential of reference solution as zero, the difference in potential with the sample liquid is measured as the initial taste. The sensors are then lightly washed and the difference in potential with the reference solution is measured as the aftertaste.

Easy Operation via Touch Panel

The touch panel provided with the TS-5000Z instrument employs embedded Linux for the OS. By setting the measurement methods before hand on the management server, measurements can be performed simply through the touch panel.