Scientists have created an artificial language that can feel and identify flavors in liquid environments – totally imitating how human taste buds work.
The achievement was announced in a study in July in PNAS. According to researchers, it is the first artificial language in the world that “Lambe” as if it were a true human organ.
The device was able to Identify four basic flavors -Sweet, sour, salty and bitter-with 72.5% to 87.5% accuracy, and with 96% accuracy for multiple-flavor profile drinks such as coffee and coca-cola.
According to the new study, this is the first time the detection and processing of information has been successfully combined in a single humid system.
“The device acts as our nervous system,” the research leaders told the research leaders, Yong Yan, Professor of Chemistry at the National Center for Nanoscience and Technology in China.
As the same magazine explains, previous test systems processed all the information on external computer systems, but the new system performs all detection and much of liquid data processing.
This primarily liquid approach allows greater accuracy because it allows flavors to be processed in their natural ionic state rather than converted to adapt to processing in dry systems.
The artificial tongue works dissolving chemical compounds in liquid that then decompose into ions. Iões pass through layers of specialized carbon leaves that create incredibly small thousands of times thinner than human hair.
This allows ions to create unique patterns that signal which flavor the initial chemical compound represents. The ‘Learn’ System and this standard becomes more accurate in the identification of continuous use flavors.
The system processes information on what scientists call a reservoir that allows the system to learn flavors. The neuronal network or system processing identifies the patterns and passes them to final processing.
The system builds memories progressively, similar to how our brains learn to distinguish flavors. With each exposure, the system improves the differentiation of similar flavors.
As Live Science lists, technology could allow early detection of disease through taste analysis, help identify the effects of medicines, and watch people who have lost their sense of taste due to a neurological disorder or stroke.
Artificial language could also help improve food safety tests, quality control in beverage production, and environmental monitoring of water supplies. I could do this by helping to identify specific flavors in samples.
