1. A method for measuring tastes, said method comprising the steps of: subjecting a test sample to measurements by sensors, each of which sensors can quantify at least one component giving representing, individually or cooperatively, the taste of saltiness, sourness, sweetness, umami or bitterness, to obtain a response value from each sensor; inputting feeding each of the obtained response values into a first phase radial basis function neural network, which correlates the each response value and with the concentration of each of the components and calculates the concentration of each component from the each response value; and inputting feeding the concentration of the each component into a second phase radial basis function neural network, which correlates the concentration of each component and with the intensities of saltiness, sourness, sweetness, umami and bitterness sensed by humans, to calculate the intensities of saltiness, sourness, sweetness, umami and bitterness sensed by humans.