Italian researchers have introduced wearable technology to measure the emotional responses of coffee experts during tastings, potentially revolutionizing the assessment of coffee quality. The study, published in the Journal of the Science of Food and Agriculture, employed sensors to monitor the electrical activity of the heart, brain, and skin of judges at an international coffee tasting competition, revealing significant correlations with conventional questionnaire data. This novel approach mitigates judgment biases, offering a more objective analysis of sensory experiences. The findings could also impact neuromarketing, influencing consumer choices towards emotionally satisfying, ethical, and sustainable coffee products. The research team aims to secure funding for further studies in coffee and other food and drink matrices.
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