Researchers use a synthetic `tongue` to sort out whiskies
(PHYSorg.com Chemistry)

Whiskies may differ in taste and smell, but they are so similar in chemical composition that most analyses can`t tell two closely related brews apart. In the journal Chem on June 8, researchers introduce an artificial sensor array or `tongue` that can detect whether two nearly identical whisky samples are a match. The sensor arrays can also identify some of the whiskies` key qualities, such as malt status, age, and country of origin.