Robot chefs are becoming more common, but their ability to taste is undercooked.
, but a human needs to liquefy the food first. You’d be hard-pressed to find any cook that wants to wait 10 minutes to have a taste.
The Cambridge group hoped to address that issue head-on . Instead of a tongue-like tendril, they decided to shift the taster—specifically, a salinity sensor—to a movable arm. In doing so, the researchers hoped to give the robot a tool that could sample a dish at multiple points during preparation and chart a “taste map” of the food.
To test the arm, the researchers created nine simple egg dishes, each one with different quantities of salt and tomato. The arm mapped out the salinity of each plate. Afterward, the researchers put each dish in a blender, to see if the robotic arm could discern the differences in salinity as the egg and tomatoes churned together into a salmon-colored mush, as they would in a human mouth.
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