Abstract: A taste recognizing device has a sensor body and a touch panel. The sensor body includes a sensor part with a sensor probe for measuring taste by means of a molecular film which outputs an electrical signal presenting taste information representing at least one kind of taste, a solution insertion part having insertion sections which are arranged circumferentially at predetermined intervals and in which a solution whose taste is to be measured, a reference taste measurement solution and a cleaning solution are selectively inserted, and an arm drive part for moving the sensor part relative to a predetermined insertion section of the solution insertion part. On the basis of the electric signal outputted from the sensor probe and presenting the taste information, at least measurement for taste recognition of the solution whose taste is to be measured is made possible.

Abstract: A taste recognizing device has a sensor body and a touch panel. The sensor body includes a sensor part with a sensor probe for measuring taste by means of a molecular film which outputs an electrical signal presenting taste information representing at least one kind of taste, a solution insertion part having insertion sections which are arranged circumferentially at predetermined intervals and in which a solution whose taste is to be measured, a reference taste measurement solution and a cleaning solution are selectively inserted, and an arm drive part for moving the sensor part relative to a predetermined insertion section of the solution insertion part. On the basis of the electric signal outputted from the sensor probe and presenting the taste information, at least measurement for taste recognition of the solution whose taste is to be measured is made possible.

Abstract: A taste measurement method using a taste sensor with a molecular film for an amphiphatic or bitter substance comprises dipping the taste sensor in the target measurement solution for a predetermined period of time; removing, from the target measurement solution, the taste sensor which has been dipped in the target measurement solution for the predetermined period of time, without obtaining a sensor response; and subsequently dipping the taste sensor in a reference solution to obtain a sensor response, wherein the sensor response is defined as the taste information of the target measurement solution.

Abstract: A method for separately detecting tastes of a plurality of similar samples by using a taste sensor employing a lipid membrane includes first, second, third, and fourth steps. In the first step, a reference solution having a taste identical or similar to one of the plurality of samples is prepared. In the second step, the reference solution is measured by using the taste sensor. In the third step, one of the plurality of samples is measured by using the taste sensor. In the fourth step, a relative value Vi-V0 of the sample is calculated from the measured value V0 of the reference solution and the measured value Vi of the sample. The second to fourth steps are repeatedly performed for each of the plurality of samples.