Scientists from Ohio State University have created a device called “e-Taste” that can replicate and share food and drink flavours remotely. The gadget aims to enhance virtual and augmented reality (AR) experiences and could be useful in fields such as biomedical research and virtual food adventures. Potential applications include immersive gaming, online shopping, remote education, weight management, sensory testing and physical rehabilitation.
How does it work?
The e-Taste device, as described in the journal Science Advances, has two main parts. An “electronic tongue” gathers data on five taste chemicals in a liquid sample and sends it wirelessly to a second component, which uses small pumps to deliver this as a gel into the user’s mouth.
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These taste chemicals, which can be mixed before delivery, correspond to the original food item’s flavours: glucose for sweetness, citric acid for sourness, sodium chloride for saltiness, magnesium chloride for bitterness and glutamate for the savoury taste known as umami. The system can also target specific areas of the tongue, which could help study human taste perception. Yizhen Jia, a co-author from Ohio State University, explained that users would have something like a straw in their mouth to direct flavours to specific locations.
In tests, 10 volunteers sampled different sour intensities with a 70% accuracy rate. Another test with six volunteers involved tasting combinations representing lemonade, cake, fried egg, coffee and fish soup, achieving an accuracy rate of 87%, though spiciness remains unsolved. Marianna Obrist, a multisensory interfaces professor at University College London, praised the study, noting that taste stimulation is challenging, but the authors have effectively integrated taste sensations to enhance digital experiences.
Current challenges and future directions
The team acknowledges that the system needs further development, as it cannot yet replicate certain taste sensations such as spiciness and fattiness. While sharing images, sounds and physical sensations remotely is now possible, sharing tastes and smells remains challenging. Previous attempts have faced obstacles, such as the difficulty of directly stimulating the tongue and the reliability issues of using chemicals.
The e-Taste system, inspired by previous biosensor work, highlights the under-represented chemical dimension in VR [virtual reality] and AR [augmented reality], particularly in taste and smell, according to co-author Jinghua Li. Future enhancements aim to miniaturise the system and improve compatibility with various food compounds. This technology not only promises to enrich gaming experiences but has the potential to promote accessibility and inclusivity in virtual spaces, especially for individuals with disabilities. “This will help people connect in virtual spaces in never-before-seen ways,” said Li. “This concept is here, and it is a good first step to becoming a small part of the metaverse.”
