A Taste Bud Organoid-Based Biosensor with a 3-Dimensional Microelectrode Array for Evaluating Caffeine's Impacts on Taste Sensing.

Furthermore, measurements of firing amplitude indicated that, during sour, salty, and umami taste stimulations, caffeine-pretreated organoids exhibited marginally higher amplitudes relative to the decaffeinated group (29.23 μV versus 34.67 μV, 30.51 μV versus 33.20 μV, and 34.39 μV versus 40.58 μV, respectively); however, these differences did not reach statistical significance (refer to Fig. 8 D).

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