Breakthrough Virtual Taste Interface Expands VR with Simulated Flavors
A novel technological innovation aims to redefine the virtual reality experience by integrating an additional sensory dimension—taste. Researchers have developed an interface known as e-Taste that employs a combination of sensors and wireless chemical dispensers to digitally replicate the sense of taste, a process referred to by scientists as gustation.
The five fundamental flavor modalities—sweet, sour, salty, bitter, and umami—are represented by chemicals like glucose and glutamate, which the e-flavor system is designed to detect. Following the detection of these molecules, the associated chemical information is transformed into an electrical signal and wirelessly sent to a distant device, which recreates the flavor for the user.
A team from The Ohio State University performed field experiments, which verified that the device can replicate a broad range of flavor intensities while preserving user safety and diversity. The research team emphasised that the current virtual and augmented reality environments have largely neglected the chemical dimension—specifically olfaction and gustation—and recognised the need to bridge this gap with next-generation systems.
Inspired by earlier work in biosensor technology, the system comprises an actuator with two distinct components: a mouth interface and a compact electromagnetic pump. The pump is connected to a liquid channel containing taste-producing chemicals that vibrate upon receiving an electrical charge. This action forces the chemical solution through a specially designed gel layer before it is delivered into the user’s mouth.
The duration of interaction between the chemical solution and the gel layer is adjustable, allowing precise control over the intensity and strength of the taste sensation. Digital instructions further enable the system to release one or several taste compounds simultaneously, thereby creating complex sensory experiences.
The detailed study describing the e-Taste technology has been published in the journal Science Advances. It outlines the sophisticated process by which taste—a highly subjective and fluctuating sensation resulting from the interplay of gustatory and olfactory systems—is digitally captured and reproduced. The researchers noted that the intrinsic connection between taste, smell, emotion, and memory necessitates a sensor capable of managing and storing extensive sensory data.
During human trials, subjects were able to distinguish between different sour intensities in the liquids produced by the system, achieving an accuracy rate of approximately 70%. Additional experiments demonstrated the system’s capacity to immerse users in a virtual food experience by initiating remote tasting sessions over long distances, with trials showing successful remote activation from Ohio to California. In one experiment, participants were tasked with identifying five distinct food options—lemonade, fish soup, fried egg, cake, and coffee—based solely on the taste sensations provided by the device.
The findings not only open new avenues for immersive virtual reality experiences but also offer scientists a deeper insight into the neural processing of sensory signals from the mouth. Future development plans include further miniaturisation of the system and improvements in its compatibility with various chemical compounds that generate taste. Beyond enhancing interactive gaming experiences, the technology holds promise for promoting accessibility and inclusivity in virtual spaces, particularly for individuals with disabilities, such as those recovering from traumatic brain injuries or experiencing gustatory loss associated with long COVID.
The research team views this advancement as a significant first step toward integrating taste into the metaverse, ultimately enabling new forms of connection and interaction within virtual environments.
