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Our taste sensors based on artificial lipid membranes are the only sensors in the world to measure not only the five basic taste qualities of saltiness, sourness, bitterness, sweetness and umami (savoriness) but also astringency and richness.
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We have developed taste sensors since 1989 with Prof. Toko's group at Kyushu University in Japan. In 1993 we successfully introduced the first ever commercial taste sensing system, model SA401. Our 4th model, TS-5000Z, is currently used in laboratories and research institutes around the world.
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The TS-5000Z Taste Sensing System, forms a network via a management server, allowing several users to analyze data simultaneously, and also enabling several instruments connected to the server to be independently used to perform measurements.
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Our taste sensors can evaluate the taste of a wide range of targets, such as foods, beverages and pharmaceuticals, providing invaluable data.
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With over 20 years in research and development, INSENT and Prof. Toko's group at Kyushu University have published many papers in journals and the proceedings of international conferences on the development of taste sensors and their applications.
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