# Search results that are considered mostly satisfying after screening are marked with *
## 3 Results
### Verification of Taste Sensation  
The majority of the published papers provided detailed information about the technology used for creating artificial tastes, including interface and stimulation parameters. However, only five papers reported the impact of the simulation for multiple human taste sensations. [PERSON] et al. in 2012 explored the potential of digitally stimulating taste sensations using electrical and thermal inputs through the Tongue-Mounted Digital Taste Interface. The study involved 18 participants aged 21 to 27, who were exposed to electrical currents ranging from 20 \(\upmu\)A to 200 \(\upmu\)A and temperature changes between 20 \({}^{\circ}\)C and 35 \({}^{\circ}\)C on their tongue. Participants rated the intensity of perceived tastes--sour, salty, bitter, and sweet--on a three-point scale (mild, medium, strong). The results demonstrated consistent induction of sour and salty sensations, while bitter responses were milder, and sweet was less reliably evoked. Interestingly, temperature change elicited secondary \begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**Authors** & **Year** & **Frequency** & **MoC** & **Wave** & **Temperature** & **Color** & **Ref.** \\  & & **(Hz)** & **(\(\upmu\)A)** & **Form** & **(\({}^{\circ}\)C)** & **Adjusted** & **Ref.** \\ \hline [PERSON] et al. & 2012 & 50–1000 & 20–300 & Squared & 20–35 & / & [22] \\ [PERSON] et al. & 2014 & 200–600 & 40–120 & Squared & / & Yes & [37] \\ [PERSON] et al. & 2015 & 400–800 & 20–180 & Squared & 18–36 & / & [30] \\ [PERSON] \& [PERSON] & 2015 & / & / & Squared & / & / & [41] \\ [PERSON] et al. & 2016 & 200–600 & 40–120 & Squared & / & Yes & [38] \\ [PERSON] et al. & 2017 & 800 & 40–180 & / & / & / & [40] \\ [PERSON] et al. & 2017 & / & 1000–2500 & / & / & / & [31] \\ [PERSON] et al. & 2019 & / & 40–180 & / & / & / & [35] \\ [PERSON] et al. & 2021 & / & 0–3000 & Squared & / & / & [46] \\ [PERSON] et al. & 2022 & / & 300–500 & / & / & / & [27] \\ [PERSON] et al. & 2022 & / & / & / & 20–45 & / & [45] \\ [PERSON] & 2024 & 50-1000 & 20–200 & Squared & 20–35 & / & [34] \\ \hline \hline \end{tabular} Note: MoC = Magnitude of current.  
\end{table} 
Table 2: Simulation parameters for inducing artificial tastes. sensations such as minty and spicy. These findings highlight the promise of electrical and thermal stimulation for controlled taste modulation in human subjects. In 2014, [PERSON] et al. unveiled \"Taste+\", an interactive platform utilizing RGB lighting and electrical stimulation to digitally enhance taste sensations in food and beverages [37]. The experiment, conducted with 30 participants aged 21 to 28, assessed the system's ability to alter the perception of plain food and water. The utensils, which incorporated green, blue, and red lights to evoke sour, salty, and bitter tastes, respectively, achieved accuracy rates of 76% for sour, 56% for salty, and 40% for bitter. In 2024, [PERSON] introduced the Virtual Taste Interface, which combined electrical and thermal stimulation to evoke artificial taste sensations. Evaluations showed that electrical stimulation produced a sour taste in 45.12% of cases, followed by bitter (21.95%), salty (15.85%), and other tastes (15.24%), with sweet accounting for only 1.82%. Thermal stimulation predominantly generated sour (29.78%) and sweet (23.40%) tastes, with sweetness notably increasing during cooling phases (from 35 \({}^{\circ}\)C to 20 \({}^{\circ}\)C) [34]. Hybrid stimulation yielded enhanced results, eliciting novel sensations such as minty and tingling, which participants described as reminiscent of carbonated beverages. These studies demonstrated that combining visual, electrical, and thermal methods can effectively create artificial tastes. This has significant potential for applications in immersive experiences and promoting healthy eating. [PERSON] et al. in 2022 developed \"SpiceWare\", a thermally adjustable spoon designed to modulate the perception of spiciness and facilitate cross-cultural dining experiences [45].