Research conducted by engineers and chemists from the University of Glasgow and the University of Strathclyde has helped develop an artificial “tongue” which can taste subtle differences between Scotch whiskies and could help cut down on the trade in counterfeit alcohol.
In a new paper published in the Royal Society of Chemistry’s journal Nanoscale, Scottish engineers describe how they built the tiny taster, which exploits the optical properties of gold and aluminium to test the drams.
Sub-microscopic slices of the two metals 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.
The team 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.
Dr Alasdair Clark, of the University of Glasgow’s School of Engineering, is the paper’s lead author.
Clark said: “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.
“We’re not the first researchers to make an artificial tongue, but 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.
“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 paper, titled ‘Whisky tasting using a bimetallic nanoplasmonic tongue’, is published in Nanoscale.
The research, which was conducted by engineers and chemists from the Universities of Glasgow and Strathclyde, was supported by funding from the Leverhulme Trust, the Engineering and Physical Sciences Research Council, and the Biotechnology and Biological Sciences Research Council.