By Iminza Keboge
Published August 28, 2019
Scientists have invented an artificial tongue that could help cut down on the trade in counterfeit alcohol.
A paper published in the Royal Society of Chemistry’s journal Nanoscale, describes how Scottish engineers built the tiny taster, which exploits the optical properties of gold and aluminium to test the tipples.
Sub-microscopic slices of two metals, arranged in a checkerboard pattern, act as the ‘tastebuds’ in the team’s artificial tongue. The researchers poured samples of whisky over the tastebuds – which are about 500 times smaller than their human equivalents – and measured how they absorb light while submerged.
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Statistical analysis of the very subtle differences in how the metals in the artificial tongue absorb light – what scientists call their plasmonic resonance – allowed the team to identify different types of whiskies.
The team of engineers and chemists from the universities of Glasgow and Strathclyde used the tongue to sample a selection of whiskies from Glenfiddich, Glen Marnoch and Laphroaig.
The tongue was able to taste the differences between the drinks with greater than 99% accuracy. It was capable of picking up on the subtler distinctions between the same whisky aged in different barrels, and tell the difference between the same whisky aged for 12, 15 and 18 years.
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The lead author of the paper that is titled ‘Whisky tasting using a bimetallic nanoplasmonic tongue’, Alasdair Clark of the University of Glasgow’s School of Engineering, says, “We call this an artificial tongue because it acts similarly to a human tongue – like us, it can’t identify the individual chemicals which make coffee taste different to apple juice but it can easily tell the difference between these complex chemical mixtures.”
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Acknowledging that this is not the first team to ‘make an artificial tongue’, Dr Alasdair Clark says “we’re the first to make a single artificial tongue that uses two different types of nanoscale metal ‘tastebuds’, which provides more information about the ‘taste’ of each sample and allows a faster and more accurate response.”
“While we’ve focused on whisky in this experiment, the artificial tongue could easily be used to ‘taste’ virtually any liquid, which means it could be used for a wide variety of applications,” Dr Clark says. “In addition to its obvious potential for use in identifying counterfeit alcohols, it could be used in
food safety testing, quality control, security – really any area where a portable, reusable method of tasting would be useful.”
The research was supported by funding from the Leverhulme Trust, the Engineering and Physical Sciences Research Council, and the Biotechnology and Biological Sciences Research Council.