Discrimination of Mixed Taste Solutions using Ultrasonic Wave and Soft Computing

In this study, ultrasonic wave acoustic properties of mixed taste solutions were investigated, and the possibility of taste sensing based on the acoustical properties obtained was examined. In previous studies, properties of solutions were discriminated based on sound velocity, amplitude and frequency characteristics of ultrasonic waves propagating through the five basic taste solutions and marketed beverages. However, to make this method applicable to beverages that contain many taste substances, further studies are required. In this paper, the waveform of an ultrasonic wave with frequency of approximately 5 MHz propagating through mixed solutions composed of sweet and salty substance was measured. As a result, differences among solutions were clearly observed as differences in their properties. Furthermore, these mixed solutions were discriminated by a self-organizing neural network. The ratio of volume in their mixed solutions was estimated by a distance-type fuzzy reasoning method. Therefore, the possibility of taste sensing was shown by using ultrasonic wave acoustic properties and the soft computing, such as the self-organizing neural network and the distance-type fuzzy reasoning method.