Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Via Moruzzi 1, 56124 Pisa, Italy.
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Biosensors (Basel). 2023 Apr 16;13(4):478. doi: 10.3390/bios13040478.
In the last few decades, while the sensory evaluation of edible products has been leveraged to make strategic decisions about many domains, the traditional descriptive analysis performed by a skilled sensory panel has been seen to be too complex and time-consuming for the industry needs, making it largely unsustainable in most cases. In this context, the study of the effectiveness of different methods for sensory training on panel performances represents a new trend in research activity. With this purpose, wearable sensors are applied to study physiological signals (ECG and skin conductance) concerned with the emotions in a cohort of volunteers undergoing a short, two-day (16 h) sensory training period related to wine tasting. The results were compared with a previous study based on a conventional three-month (65 h) period of sensory training. According to what was previously reported for long panel training, it was seen that even short, intensive sensory training modulated the ANS activity toward a less sympathetically mediated response as soon as odorous compounds become familiar. A large-scale application of shorter formative courses in this domain appears possible without reducing the effectiveness of the training, thus leading to money saving for academia and scientific societies, and challenging dropout rates that might affect longer courses.
在过去几十年中，尽管人们已经利用可食用产品的感官评估来为许多领域做出战略决策，但传统的由熟练感官小组进行的描述性分析被认为过于复杂和耗时，无法满足行业需求，在大多数情况下基本上是不可持续的。在这种情况下，研究不同感官训练方法对小组表现的有效性代表了研究活动的一个新趋势。为此，应用可穿戴传感器研究与志愿者在短时间（16 小时）感官训练期（与品酒相关）中经历的情绪有关的生理信号（ECG 和皮肤电导率）。结果与之前基于传统三个月（65 小时）感官训练的研究进行了比较。根据以前对长时间小组培训的报道，即使是短暂的、强化的感官培训，也会使自主神经系统的活动朝着不那么交感神经介导的反应方向调节，只要有气味化合物变得熟悉。在这个领域大规模应用更短的形成性课程似乎是可能的，而不会降低培训的效果，从而为学术界和科学协会节省资金，并挑战可能影响长期课程的较高辍学率。
