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Taste The TV (TTTV) is an experimental display developed at Meiji University that lets a viewer sample a generated flavor from a hygienic film placed over the screen. It is a research prototype, not a television currently documented as a mass-market product.

What is Taste The TV?

TTTV was developed by Associate Professor Homei Miyashita and uses a display alongside equipment that identifies and reproduces taste. Rather than changing what appears on screen, it aims to add a flavor sensation to viewing by putting a food-like taste within reach of the viewer.

The related work was presented in connection with the 34th ACM Symposium on User Interface Software and Technology, as reported by Hackaday in 2021.

How does the flavor-delivery system work?

TTTV uses taste sensors to characterize foods and a palette of ten aerosol flavor sources. The system combines those sources in varying proportions to produce a target flavor. In simplified terms, it works somewhat like a color printer: instead of mixing inks, it mixes flavor materials according to a recipe.

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  1. Characterize a food: Taste sensors measure aspects of the food’s flavor.
  2. Calculate a mixture: The system selects proportions from its ten available flavor sources.
  3. Deliver the taste: The mixture is sprayed onto a thin plastic film positioned over the display. The film moves into place so the viewer can taste it.

The film provides a surface for tasting without requiring the viewer to lick the display itself. The described mechanism and its practical hurdles are outlined by Akihabara News.

Can you buy TTTV, and what does it cost?

TTTV is described as a research prototype, not a documented retail television. Akihabara News reported an estimated prototype cost of about US$875 in 2022; that estimate is not a confirmed consumer price or evidence of a product being offered for sale. The report also noted technical hurdles before the system could be perfected and mass-produced.

The available reporting does not establish a current retail listing, compatible flavor cartridges, replacement-film sales, or a commercial service built around TTTV.

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What might taste-enabled television be used for?

Reported ideas are exploratory applications, rather than evidence of deployed services:

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  • Cooking programs and education: Viewers could sample a flavor while learning about a dish.
  • Restaurant menus: A menu display might let customers preview a dish’s flavor.
  • Wine-tasting events: A remote or screen-based experience could add a taste component.
  • Food manufacturing: Akihabara News reported interest in adding flavors to otherwise plain foods, such as bread or tofu.
  • Remote food experiences: The system could be explored as a way to share familiar food sensations across distance.

What are the main challenges?

A flavor palette of ten sources is a bounded set of materials, so the system’s ability to reproduce a wide range of foods depends on how well those sources can approximate the target flavors. The reporting describes the mixture-and-film approach but does not establish flavor coverage, fidelity, latency, or repeatability across foods.

Practical deployment would also depend on a workable film-replacement and hygiene process, dependable flavor-material supply, and compatible content. The cited reporting identifies technical hurdles but does not provide a production-ready specification or evidence that these issues have been resolved.

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