As reported in the American Chemical Society’s Journal of Agricultural and Food Chemistry, researchers have devised a "magnetic tongue" device for tasting food. Electronic noses have already been created but are limited by needing specially prepared samples and can only detect specific food components. By using nuclear resonance spectroscopy, similar to MRI’s, the researchers were able to create a device to accurately predict most of the tastes human taste testers would experience. The sensitivity of the device also allowed the researchers to know the composition of the tasted food and to relate the chemical compounds to specific sensory descriptors. This technology may allow food companies to rapidly assess their products before shipping them, to ensure their quality standards are met.