Basic Taste Identification Using Voltammetric Type Electronic Tongue Technique
This paper present a method for identification of basic taste, i.e. sweet, sour, bitter and salty wit h the help of electronic tongue. The electronic tongue works on th e basis of voltammetric technique and having a three electrode, namely: reference electrode, working electrode and counter electrode to form a sensor array. This technique determines the concentration of ions in solutions from the current flow as a function of voltage when polarization of ions occur s around the electrode. Voltammetry refers to the measurement of current that result from the application of potential to dr ive an electrochemical reaction. This measured current is a function of different chemical composition and hence can be used for the identification of different taste, as different tas te having different chemical composition. The main objective of the present work is to test samples from four different tastes with the help of electronic tongue and analyzing the out put current obtained from different solution in time domain.
TASTE MASKING: OVERVIEW OF TASTE ASSESSMENT APPROACHES IN THE DEVELOPMENT OF ORAL PHARMACEUTICAL FORMULATIONS
Article history Taste has an important role in the development of oral pharmaceutical formulation, with respect to patient compliance. Hence, pharmaceutical companies invest time, money and resources in developing palatable and pleasant tasting products and adopt various taste masking techniques to develop an appropriate formulation. Taste assessment is one of the important quality-control parameter for evaluating taste-masked formulations. To date, several innovative in vivo approaches, in vitro drug release studies utilizing taste sensors, specially designed apparatus and drug release by modified pharmacopoeial methods have been reported in the literature for assessing the taste of drugs or drug products. The most widely used method is psychophysical evaluation by a human taste panel. It may be suitable for product development, but not typically acceptable for product quality control. In vitro methods, direct or indirect, must be developed at some point to support commercial production. More recently, Biomimetic taste sensing systems (BMTSSs) with combined use of multivariate data analysis (MVDA) has been demonstrated to be a powerful tool in taste measurement technology. BMTSSs have been marketed as taste sensors, or electronic tongues or e-tongues. An e-tongue, was first proposed and patented by Toko's group in 1989, and subsequently abundant research has been performed on the application of e-tongues to the valuation of taste and quality of foods or medicines. The taste-sensing systems SA401 and SA402B, the Alpha MOS electronic tongue Astree2 and the Insent taste sensing system TS- 5000Z have been developed for high-throughput taste screening and quality control. These instruments employ electrochemical sensors coupled with chemometric methodologies to perform qualitative and quantitative analyses of organoleptic and chemical properties of substances and products. The instrument, however, is very heavy and expensive. Some research groups have proposed portable-type, miniaturized or disposable taste sensor systems. However, practical implementations of these types of taste sensor, which might address the limitations of conventional laboratory analyses, have not yet been reported. BMTSSs have been shown to be globally selective for detecting and quantifying specific classes of chemical compounds. As we discuss here, the latest trends in the taste assessment of pharmaceuticals will result in a decreased reliance on human panel tests.
Immersive haptic interaction with media
New 3D video representations enable new modalities of interaction, such as haptic interaction, with 2D and 3D video for truly immersive media applications. Haptic interaction with video includes haptic structure and haptic motion for new immersive experiences. It is possible to compute haptic structure signals from 3D scene geometry or depth information. This paper introduces the concept of haptic motion, as well as new methods to compute haptic structure and motion signals for 2D video-plus-depth representation. The resulting haptic signals can be rendered using a haptic cursor attached to a 2D or 3D video display.