A taste measurement method using a taste sensor with a molecular film for an amphiphatic or bitter substance comprises dipping the taste sensor in the target measurement solution for a predetermined period of time; removing, from the target measurement solution, the taste sensor which has been dipped in the target measurement solution for the predetermined period of time, without obtaining a sensor response; and subsequently dipping the taste sensor in a reference solution to obtain a sensor response, wherein the sensor response is defined as the taste information of the target measurement solution. Another taste measurement method comprises dipping the taste sensor in a first reference solution to obtain a first sensor response; after the first sensor response is obtained, dipping the taste sensor removed from the first reference solution in a target measurement solution for a predetermined period of time; removing, from the target measurement solution, the taste sensor which has been dipped in the target measurement solution for the predetermined period of time, without obtaining a sensor response; subsequently dipping the taste sensor in a second reference solution to obtain a second sensor response; and obtaining the difference between the first and second sensor responses, wherein the difference is defined as the taste information of the target measurement solution.