Often referred to as an “artificial tongue,” this sensor is a taste recognition instrument that can mimic the human tongue and digitize tastes. Professor Kiyoshi Toko and his colleagues at Kyushu University succeeded in developing this instrument in May 2007. Measurements are made using differences in electric potentials in the surface membrane of the tongue when taste is sensed. In addition to the taste components of overall flavor, bitterness, saltiness, acidity, sweetness, and astringency, “richness” and “bite” are also converted into digital data. This makes it possible to scientifically analyze palatability and texture of food. Until now, taste was a strictly human domain, but the sensor has begun facilitating the development of new food products and the explanation of products.