The sensor could be used by food manufacturers to adjust their production methods to maximize flavor.
According to New Scientist, the researchers used the artificial tongue to analyze the chemical composition of 18 different types of canned tomatoes by examining hydrogen atoms with nuclear magnetic resonance spectroscopy:
Statistical analysis correlated collections of these compounds with flavours like saltiness, sweetness, and bitterness, as ranked by trained tasters. The "magnetic tongue" tastes tomato liquid practically straight from the can. Manufacturers could sample tomatoes during production with this sensor and quickly adjust their methods to create better tasting products.