AI ‘tongue’ can ‘taste’ the difference between Coke and Pepsi, Penn State researchers reveal

Could this be the ultimate taste-tester?

Scientists have created an electronic “tongue” they say uses AI to differentiate between the sodas Coke and Pepsi — with the potential to detect the chemical makeup of and the differences between liquids beyond human abilities.

Researchers at Pennsylvania State University suggested that the device’s unique sensors could be used to determine whether food is fresh or contains harmful contaminants, such as omni-present PFAS, or “forever chemicals.”

Penn State researchers have created an electronic “tongue” that uses AI to accurately tell the difference between the sodas Coke and Pepsi. Saptarshi Das Lab/Penn State

The “tongue” was developed using graphene, a single layer of carbon atoms in a honeycomb pattern, that is connected to an AI neural network.

Researchers mimicked the human brain’s gustatory cortex, which handles one’s perception of taste.

The device’s sensors can detect various liquid compositions — and can differentiate between types of Coke and Pepsi, such as diet versus regular — as well as diluted milk, coffee blends and fruit juices.

The researchers claim 80% overall accuracy in the tongue’s findings; with fruit juice specifically, it can identify the type with 98% accuracy — and even pinpoint the fruit’s age 99% of the time.

The findings indicate that the creation could determine a product’s freshness and confirm whether risky contaminants are present in food.

While the device was tested on Coke and Pepsi, it could be used to determine whether food is fresh or contains harmful contaminants, such as PFAS “forever chemicals,” researchers said. WDnet Studio – stock.adobe.com; Mdv Edwards – stock.adobe.com

“Although corrective actions exist for food adulteration and contamination incidents, monitoring food freshness is more challenging because of time-varying and complex chemical compositions present in food,” the study read, alluding to the potential for the “tongue” to better weed out harmful ingredients. “Spoiled food is dangerous to consume and possesses a diminished nutritional value.”

The researchers further indicated that the new technology could “serve as a cost-effective platform for a wide range of chemical sensing applications in the food supply chain and beyond.”