Probably the first thing you thought when Deep Blue beat world chess champ Garry Kasparov in 1997 was that it was only a matter of time before robots were pulling shots of espresso at your local cafe. Fast forward 26 years. A study by Park et al. (2023) pitted human baristas against a coffee-making robot. One group of consumers was assigned to “the robot experience” which amounted to watching the robot prep coffee. Another group watched a human barista brew coffee in the robot way. Robot-brewed coffee had a more consistent chemometric profile. There were not differences in consumer acceptance, but there were differences in which emotions were elicited. Human-brewed coffee elicited relatively more loving, nostalgic, warm, good natured, calm, tame, good, and tender emotions, whereas robot-brewed coffee elicited relatively more adventurous, worried, interested, pleasant, active, and aggressive emotions. Based on before/after surveys, consumers who had the robot experience decreased their food technology neophobia. Perhaps a future study could investigate how consumers respond to human baristas who do the robot (dance) while brewing coffee. While that study is being done, grab a cup of joe and check out these publications from members of the Compusense Academic Consortium.
Title : Robot versus human barista: Comparison of volatile compounds and consumers’ acceptance, sensory profile, and emotional response of brewed coffee
Authors : Seyeong Park, Min Kyung Park, JeongAe Heo, Ji-sun Hwang, Sungjae Hwang, Daekwang Kim, Seo-Jin Chung, Han Sub Kwak
Title : Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test
Authors : Seyeong Park, JeongAe Heo, Jungmin Oh, Seo-Jin Chung, Han Sub Kwak
Title : Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions
Authors : Meredith J. Persico, Donald E. Smith, Maria S. Smith, Helene Hopfer, Michela Centinari
Title : The impact of personally relevant consumption contexts during product evaluations in virtual reality
Authors : Kym Man, Jeremy A. Patterson, Christopher Simons
Link : The impact of personally relevant consumption contexts during product evaluations in virtual reality
Title : Classification trees as machine learning tool to explore consumers’ purchasing decision pathway. A case-study on parent’s perception of baby food jars
Authors : Elizabeth Carrillo, Mónica González, Rubén Parrilla, Amparo Tarrega
Title : Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates
Authors : Marlon F. Ac-Pangan, Nick J. Engeseth, Keith R. Cadwallader
Link : https://pubs.acs.org/doi/abs/10.1021/acs.jafc.3c01366
Title : Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition
Authors : Paula Calvo López-Dávalos, Teresa Requena, M. Ángeles Pozo-Bayón, Carolina Muñoz-González
Title : Consumer response to wine made from smoke-affected grapes
Authors : Eleanor Bilogrevic, WenWen Jiang, Julie Culbert, Leigh Francis, Markus Herderich, Mango Parker
Link : Consumer response to wine made from smoke-affected grapes
Title : Transient acetaldehyde production by SO2-producing Saccharomyces cerevisiae promotes the survival of Oenococcus oeni during co-fermentation
Authors : Peter J. Costello, Radka Kolouchova, Jane McCarthy, Damian Espinase Nandorfy, Desireé Likos, Simon A. Schmidt
Title : Coffee quality: Insights of Brazilian consumers from different sociodemographic levels combining modified Word Association and Maximum Difference Scaling (MaxDiff)
Authors : Paula T. S. Soares, Elson R. Tavares Filho, Mônica M. Pagani, Eliane T. Mársico, Adriano G. Cruz, Erick A. Esmerino
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12856
Title : Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?
Authors : Karina Gonzalez-Estanol, Rebekah E. Orr, Joanne Hort, Markus Stieger
Title : When Does Milk Spoil? The Use of Rejection Threshold Methodology to Investigate the Influence of Total Microbial Numbers on the Acceptability of Fresh Chilled Pasteurised Milk
Authors : Mohammad Alothman, Phil J. Bremer, Karen Lusk, Patrick Silcock
Title : Characterization of the impact of chlorogenic acids on tactile perception in coffee through an inverse effect on mouthcoating sensation
Authors : Brianne M. Linne, Edisson Tello, Christopher T. Simons, Devin G. Peterson
Title : Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage
Authors : Tanja Kakko, Annelie Damerau, Claudia Mejia Rios, Oskar Laaksonen, Baoru Yang
Title : Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics
Authors : Yao Zhu, Ruth M. Hamil, Anne Maria Mullen, Alan L. Kelly, Mohammed Gagaoua
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Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
Discrimination test methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, Paired Comparison, etc.
Discrimination testing methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, and Paired Comparison test methods.
Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
