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