We worked on automating taste and smell, but it was still not possible at the time. Could have used this to analyse coffee, green and roasted, to determine its use in blends. Counterfeiting too would be an application, also mentioned
IBM’s new Hypertaste system is an AI-assisted, reprogrammable chemical sensor By Maria Deutscher in SiliconAngle.
Researchers at IBM Corp.’s Zurich lab today unveiled their latest project: a chemical detection system called Hypertaste that uses artificial intelligence to classify liquids.
Distinguishing different beverages and food items is usually a trivial task for humans, but the same can’t be said for the machines that experts use when the taste test doesn’t cut it.
Systems capable of performing chemical analysis on liquids generally fall into one of two categories. They’re either portable instruments that provide only limited information such as the pH level of a lake or bulky, expensive systems built for use in labs.
IBM developed Hypertaste for scenarios where a detailed chemical analysis is necessary but it’s not possible or economically feasible to send a sample to a lab. One application the company envisions for the system is evaluating the water quality of rivers. Another is finding counterfeit goods, such as low-quality perishable items shipped to a grocery chain by an untrustworthy supplier. .... "
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