Scientists Develop 'e-Taste' Technology to Bring Flavor to Virtual Reality
TEHRAN (Tasnim) – Researchers at the Ohio State University have introduced "e-Taste," a novel technology designed to integrate taste into virtual reality, allowing users to remotely perceive flavors through a wireless chemical interface.
The e-Taste system employs sensors and wireless chemical dispensers to replicate taste sensations digitally. These sensors detect molecules associated with the five basic tastes—sweet, sour, salty, bitter, and umami—before converting them into electrical signals. The data is then transmitted to a remote device for replication.
Field tests conducted at Ohio State confirmed the device’s ability to generate a range of taste intensities while maintaining safety and variety for users.
"The chemical dimension in the current VR and AR realm is relatively underrepresented, especially when we talk about olfaction and gustation," said Jinhua Li, assistant professor of materials science and engineering at Ohio State and co-author of the study. "It's a gap that needs to be filled and we've developed that with this next-generation system."
Inspired by Li’s previous biosensor research, the technology operates through an actuator comprising a mouth interface and an electromagnetic pump. The pump pushes taste solutions through a special gel layer in response to electric charges, allowing for controlled release and intensity of flavors.
"Based on the digital instruction, you can also choose to release one or several different tastes simultaneously so that they can form different sensations," Li explained.
Published in Science Advances, the study highlights taste as a complex sensory experience influenced by both gustatory and olfactory systems. Li emphasized that taste and smell are closely linked to memory and emotion, necessitating sensors capable of capturing and controlling such information.
Despite challenges in replicating uniform taste sensations, human trials demonstrated a 70% accuracy rate in distinguishing different sour intensities. Additionally, experiments confirmed that remote tasting could be initiated over long distances, with signals successfully transmitted from California to Ohio. In another test, participants identified virtual representations of food items, including lemonade, cake, fried egg, fish soup, and coffee.
Beyond enhancing VR experiences, the research offers potential applications in neuroscience and accessibility. Li noted that future developments will focus on miniaturization and expanding compatibility with a broader range of food compounds. The technology could aid individuals with disabilities, such as those affected by long COVID or brain injuries that impair taste perception.
"This will help people connect in virtual spaces in never-before-seen ways," Li said. "This concept is here, and it is a good first step to becoming a small part of the metaverse."
