Researchers from the Russian University of Economics named after G.V. Plekhanov, in collaboration with experts from ITMO University’s Information Chemistry Research and Training Center, have created an electronic language designed to forecast sweetness in foods and locate new sweetening molecules. This development was communicated to the public through coverage by a Russian science outlet and the national education ministry.
Traditionally, sweetness assessment relies on human tasters. While effective, this method incurs high costs and takes substantial time, requiring a sizable team of specialists. Moreover, the results can vary with a taster’s mood, health, or even the time of day, leading to fluctuations in tasting outcomes.
The newly developed electronic language enables the precise quantification of sweetness in molecular ingredients and beverages, providing an objective measure of taste that is consistent across samples and evaluators.
The technology rests on an electrochemical sensing approach, incorporating specialized sensors to detect and analyze molecular signals related to sweetness. By translating these signals into a numeric or algorithmic sweetness score, the system offers a scalable way to evaluate countless formulations without the variability inherent in human panels.
Beyond immediate tasting accuracy, the gathered data can underpin a comprehensive database of sweet-tasting compounds, facilitate the discovery of natural sweeteners not yet used in food production, and support the development of new synthetic routes for these molecules. This strategic repository would support researchers and manufacturers in optimizing taste with lower caloric impact or improved functional properties in future food products.