I am working on generating an artificial tongue system. Thus, I need to know more details about tastes. What is the pH for bitter tastes or sweet tastes, etc. Can anyone share more details?
Dear Navid, you have chosen an extremly difficult topic if you want to follow the fundamental rules of Analytical Chemistry, that is validation of a method. I have seen many failing to create an artificial tongue, despite getting prizes from non-experts. Several years ago a large consortium worked on a European project with millions of Euro, to characterize wine with an electronic tongue. They failed because they could not calibrate their sensor array; what will be the physical unit of the resulting signals?
What will be the standard connected by an unbroken chain to the SI system? What will the tongue measure per example of sweet-sour sauce? Before nothing is standardazied you will work in a vakuum! These are only a few remarks on the difficulties you will encounter if you really think on serious results of high quality research; of course there are electronic tongues published, but never used in international standardization works. In your position I would chose an easier topic: e.g. any sensor with a clear unit as result like mg/L or mol/L, etc. Good luck
Thanks Karl,
Just one more question. can you introduce me some papers or others which explain about sweet and bitter tastes in chemistry?
Dear Navid, unfortunately not; For sweet I would measure the sugar content, sacharose or after biochemical splitting the glucose with a glucose sensor; likewise salty can be quantified by a sodium- and chlorid determination with corresponding sensors. Those analytes you can calibrate since the result is given in g/L or mg/DL etc.
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