Researchers at the Autonomous University of Barcelona have recently developed an electronic tongue that knows the difference between a Schwarzbier and a double malt, along with other categories of beer.
The tongue identifies each alcoholic entity using highly sensitive sensors that could detect different chemicals, including ammonium, sodium and chloride. These sensors are bundled together, and can instantly relay data upon physical contact with the sample.
According to the researchers, the tongue has a 81.9 percent accuracy rate, additional training could expand its recognition abilities to include other liquids.
This new development could assist food quality control in factories, but more importantly, it opens the world of robotics to sensory capabilities.