In this study, a multichannel taste sensor using the evanescent field absorption in fiber optic was developed, and evaluated its characteristics for several basic taste substances. This sensor is based on the change of evanescent field absorption at the surface of optical fiber core layer. The sensor device was made of a plastic-clad-silica fiber (3M Co., FP-400-UHT, core diameter $400;{mu}m$) and a middle portion of cladding layer was removed and the surface of stripped fiber core was dip-coated with a sensing membrane. And then, it was determined the difference of evanescent field absorption into the sensing membrane, according to various taste substances and its concentrations variance. The sensing membranes were prepared with six kinds of dyes, were known as potential sensitive dye together with silicone polymer the same refractive index of cladding. Each output patterns were obtained from the sensor devices could be distinguished not only five kinds of basic taste substances such as sweetness, saltiness, sourness, bitterness and umami, but also various mixed taste substances.