At last a machine with good taste -- for espresso

Feb 11, 2008

Can a machine taste coffee? The question has plagued scientists studying the caffeinated beverage for decades. Fortunately, researchers in Switzerland can now answer with a resounding “yes.” The study on their coffee-tasting machine is scheduled for the March 1 issue of ACS’ Analytical Chemistry.

For the food industry, “electronic tasters” like these could prove useful as quality control devices to monitor food production and processing.

Christian Lindinger and colleagues at Nestlé Research pointed out that coffee scientists have long been searching for instrumental approaches to complement and eventually replace human sensory profiling. However, the multisensory experience from drinking a cup of coffee makes it a particular challenge for flavor scientists trying to replicate these sensations on a machine. More than 1,000 substances may contribute to the complex aroma of coffee.

The new tasting machine assessed the taste and aromatic qualities of espresso coffee nearly as accurately as a panel of trained human espresso tasters, the study reported. It analyzed gases released by a heated espresso sample, then transformed the most pertinent chemical information into taste qualities like roasted, flowery, woody, toffee and acidity. “This work represents significant progress in terms of correlation of sensory with instrumental results exemplified on coffee,” state the authors.

Source: ACS

Explore further: A refined approach to proteins at low resolution

add to favorites email to friend print save as pdf

Related Stories

Ig Nobel winner: Using pork to stop nosebleeds

14 minutes ago

There's some truth to the effectiveness of folk remedies and old wives' tales when it comes to serious medical issues, according to findings by a team from Detroit Medical Center.

Rio's Olympic golf course in legal bunker

8 hours ago

The return of golf to the Olympics after what will be 112 years by the time Rio hosts South America's first Games in 2016 comes amid accusations environmental laws were got round to build the facility in ...

Recommended for you

A refined approach to proteins at low resolution

Sep 19, 2014

Membrane proteins and large protein complexes are notoriously difficult to study with X-ray crystallography, not least because they are often very difficult, if not impossible, to crystallize, but also because ...

Base-pairing protects DNA from UV damage

Sep 19, 2014

Ludwig Maximilian University of Munich researchers have discovered a further function of the base-pairing that holds the two strands of the DNA double helix together: it plays a crucial role in protecting ...

Smartgels are thicker than water

Sep 19, 2014

Transforming substances from liquids into gels plays an important role across many industries, including cosmetics, medicine, and energy. But the transformation process, called gelation, where manufacturers ...

Separation of para and ortho water

Sep 18, 2014

(Phys.org) —Not all water is equal—at least not at the molecular level. There are two versions of the water molecule, para and ortho water, in which the spin states of the hydrogen nuclei are different. ...

User comments : 0