Hopslick (Beta)

Hopslick is a collaboration between Hopscotch, and Mars Labs, aimed at delivering flavour through your LED screen. Using a concept known as Photo Olfactory Gustatory Transduction, our team was able to document almost 3000 different flavour records.

The Science
Embedded within our tastebuds are neurotransmitters that interact with food, responds to changes in ionic charges, and micro-electrical currents that enable us to taste. By subjecting our tongues to similar environments created by varying the frequency and wavelengths of photons transmitted by a LED source, we were able to simulate flavour.

Using an oral electrometer and nanocoulombmeter, we were able to measure the potential difference and electrostatic charges that changes as taste receptors react with gastro molecules. As our sense of smell plays a huge role in how we perceive flavour, we utilised the public API of “Google Nose” to simulate a similar olfactory environment and were successfully able to integrate both retronasal and orthonasal olfactory modules.

We were successful!

– Professor J.F. Nickolas

The next step was to bring more complex flavour by layering different aromas and tastes together.

We chanced upon the team who used to run Hopscotch and found that they were opening April 2018. They were doing tests and researching on their menu, and we were fortunate enough to be part of it.

The complex flavours were so mind bending. It was almost as if the flavours coupled with the visual outlook was able to evoke emotions. We decided to work with them to develop a preview.

Here we present you previews of drinks from the new Hopscotch while introducing this revolutionary new technology. Hopslick.

1) Simply press the transmit button
2) Wait and allow the transmission to alter your screen lighting
3) When successful, the drink of the drink will appear
4) You can now give your screen a good lick, and enjoy the flavours

Note: This only works with LED screens. Some older LED screens may not be able to transmit the flavour accurately. We estimate this margin of error at 5%.