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Taste is a complex thing. How and why we respond to food involves multisensory perception and can’t easily be separated from our cultural, social and personal histories.
So, can deliciousness be measured?
Researchers today are using biometric testing to make sense of our preferences and offer insight into the conscious and unconscious processes that determine how we taste.
Dr Sigfredo Fuentes, Senior Lecturer in Wine Science in the School of Agriculture and Food at the University of Melbourne
2017 June 25th – 28th June. Fourth International Conference on Cocoa, Coffee and Tea (Poster). Turin, Italy.
Chacon G., Fuentes S., Gonzalez Viejo C., Zhang P.
What a robot can tell you about beer quality? Implementing the RoboBEER to assess beer quality based on sensory descriptors
Claudia Gonzalez Viejo 1, Sigfredo Fuentes 1*, Damir Torrico1, Kate Howell1, and Frank R. Dunshea1.
1 University of Melbourne, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, VIC 3010, Australia
* Correspondence: email@example.com; Tel.: +61 3 9035 9670
Journal of The Science of Food and Agriculture
Full Article: CLICK HERE
Beer quality is mainly defined by its color, foamability and foam stability, which are influenced by the chemical composition of the product such as proteins, carbohydrates, pH and alcohol. Traditional methods to assess specific chemical compounds are usually time-consuming and costly. This study used rapid methods to evaluate 15 foam and color-related parameters using a robotic pourer (RoboBEER) and chemical fingerprinting using near infrared spectrometry (NIR) from six replicates of 21 beers from three types of fermentation. Results from NIR were used to create partial least squares regression (PLS) and artificial neural networks (ANN) models to predict four chemometrics such as pH, alcohol, Brix and maximum volume of foam.
By Stuart Winthrope, University of Melbourne
Link to the full article CLICK HERE