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An “electronic tongue” at Washington State University is hard-wired to taste wines in a way that humans cannot.
Unlike human taste buds, the e-tongue never tires or takes a day off, even after hours of around-the-clock sampling, said Carolyn Ross, assistant professor of food science who runs the sensory evaluation lab.
Ross is evaluating wines produced in Washington, the state second in premium wine production. Working with Ross is Ph.D. student Charles Diako, originally from Ghana, who is a super-taster himself.
He appears to have met his match in the e-tongue; together, they’re a complementary tasting team. While the e-tongue interprets data by using biosensors and statistics, Diako uses his taste buds and brain.
“The e-tongue gives an objective measurement of taste profiles and we try to correlate that to what happens in human sensory evaluation,” he said.

 

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