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Scientists at the University of Montreal have used an artificial tongue to test maple syrup, and state that it could be used as a supplementary tool to accurately categorise other food and beverage items. The ‘tongue’ consists of a colorimetric test which detects changes in colour in order to show how a sample of maple syrup tastes, with the results being visible to the naked eye in seconds. The tool detects flavour differences, and the colour of the test indicates the characteristics of the syrup and whether it is of a premium quality which can be used for customers, or of a lesser quality and needs to be used as an industrial syrup in processing. The artificial tongue could be adapted in the future for other agri-food contexts such as in tasting wine or fruit juice.
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