Digital Agriculture, Food and Wine Research Group, Faculty of Science, The University of Melbourne, VIC 3010, Australia; ARC Centre of Excellence for Plants in Space, The University of Melbourne, Australia.
Digital Agriculture, Food and Wine Research Group, Faculty of Science, The University of Melbourne, VIC 3010, Australia.
Food Res Int. 2024 Jan;175:113827. doi: 10.1016/j.foodres.2023.113827. Epub 2023 Dec 8.
Long-term space exploration endeavors, encompassing journeys from the Earth to the Moon by 2030 and subsequent voyages from the Moon to Mars by 2040, necessitate the utilization of plant-based materials not solely for sustenance and refreshments but also the production of pharmaceuticals and repair compounds, such as plastics, among others. Nevertheless, the vital aspects of research in this domain pertain to the nutritional value and sensory perception associated with plant-based food. Prior investigations have shown altered sensory perception in space, manifested as diminished olfactory sensations and heightened taste perception (saltiness and sweetness). Nonetheless, studies concerning changes in aroma, basic tastes, and mouthfeel have been limited due to the logistical challenges associated with conducting experiments in the unique environment of space. To address this limitation, the present study employed sensory trials and biometrics from video using simulated microgravity chairs to simulate alterations in sensory perception akin to those encountered in space conditions. The findings of this study align with previous reports of changes in aroma and taste perception and contribute to the understanding of changes in the mouthfeel, heart rate, blood pressure, and emotional response that could be experienced in space environments. These experimental endeavors are critical to facilitate the advancement and development of novel plants and food materials tailored to the requirements of long-term space exploration.
长期的太空探索任务，包括到 2030 年从地球到月球的旅行以及随后到 2040 年从月球到火星的航行，需要利用植物性材料不仅用于维持和提神，还用于生产药品和修复化合物，如塑料等。然而，该领域研究的重要方面涉及与植物性食品相关的营养价值和感官感知。先前的研究表明，在太空中感官感知发生了变化，表现为嗅觉感觉减弱和味觉感知增强（咸味和甜味）。然而，由于在太空独特环境中进行实验的后勤挑战，有关香气、基本味道和口感变化的研究受到限制。为了解决这个限制，本研究采用了感官试验和视频生物统计学，使用模拟微重力椅子模拟类似于太空条件下的感官感知变化。本研究的结果与先前关于香气和味觉感知变化的报告一致，并有助于理解在太空环境中可能经历的口感变化、心率、血压和情绪反应。这些实验努力对于促进新型植物和食品材料的发展和开发至关重要，以满足长期太空探索的要求。
