Alessandro Tonacci, Isabella Taglieri, Chiara Sanmartin, Lucia Billeci, Giulia Crifaci, Giuseppe Ferroni, Gian Paolo Braceschi, Luigi Odello, Francesca Venturi
BACKGROUND: Coffee is a natural drink with important properties for the human body and mind, capable of delivering energy and strong emotions, thus being appreciated since ancient times. The qualitative and quantitative assessment of the coffee properties is normally performed by trained panelists, however relying on standardized questionnaires, with possible biases arising. In the present study, for the first time in the scientific literature, we applied a technology-based approach, based on the use of wearable sensors, to study the implicit emotional responses of a small cohort of experienced coffee judges, thus taking this chance to assess the approach feasibility in such a scenario...
November 27, 2023: Journal of the Science of Food and Agriculture