he electronic tongue is an instrument that measures and compares tastes. Chemical compounds responsible for taste are detected by human taste receptors, and the seven sensors of electronic instruments detect the same dissolved organic and inorganic compounds. Like human receptors, each sensor has a spectrum of reactions different from the other. The information given by each sensor is complementary and the combination of all sensors' results generates a unique fingerprint. Most of the detection thresholds of sensors are similar to or better than those of human receptors. In the biological mechanism, taste signals are transducted by nerves in the brain into electric signals. E-tongue sensors process is similar: they generate electric signals as potentiometric variations. Taste quality perception and recognition is based on building or recognition of activated sensory nerve patterns by the brain and on the taste fingerprint of the product. This step is achieved by the e-tongue’s statistical software which interprets the sensor data into taste patterns.