A five-channel taste module based on ion-selective electrodes (ISE) with lipid-polymer membranes was constructed. Five different kinds of lipids or their derivatives were used in PVC membranes as substances transforming taste information into electric signals: benzylcetyldimethylammonium chloride monohydrate, hexadecylamine, elaidic acid, 1-dodecanol and oleic acid. The electrode potential in response to sour taste substances - citric, hydrochloric and acetic acids - was examined. It was found that sensitivity of the potential of electrodes containing elaidic acid, 1-dodecanol or oleic acid in the membrane to citric and hydrochloric acid is very good. Lower sensitivity was observed in the case of acetic acid present in the system. New types of electrodes with conducting PEDT/PSS polymers and oleic acid were tested for sour taste. It was found that stability and reproducibility of electrodes used were very good. The obtained results show that lipid-polymer membranes can be successfully applied as sour taste sensors.