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What is Human Augmentation?

Human Augmentation describes technologies in place to enhance human capabilities, primarily working to improve human performance, health or quality of life. Human Augmentation can also be applied to the instance of humans and machines working together.

Benefits of Sensory Augmentation and Challenges faced with Human Sensory Panels

The core aim is to improve human experience, however human augmentation has various advantages, specifically in sensory. By combining augmentation with human sensory, whether this is to improve existing skills or compensate for impairment within the panel, human capabilities can be exceeded. A key advantage of integrating human sensory and proficiency panels with analytical instruments is the ability to collate data that is both subjective and objective simultaneously.

Human sensory panels are a proven method of quality control and consumer experience in the food and beverage industry. A panel’s ability to detect a diverse number of flavours and off notes is easily interpreted and relatively straightforward to prepare for. However the requirement for a group of 10-15 people to be present each time, all to be provided with training and proficiency, can be time consuming. External factors need to be considered and carefully controlled to eliminate any bias. While this is a challenge the collaboration of the two can provide optimized performance with results that can be evaluated with confidence. 

How FlavorActiV Augments Human Sensory

At FlavorActiV we believe that by complimenting Tasting Panels with Industry leading instruments, such as the Electronic Nose and the microESR we are able to enhance overall sensory output.

Electronic Nose-

The E-Nose is a device that detects smell more subjectively then the human sense of smell. The instrument uses gas sensors that act as receptors. When a sensor detects the specific molecules, it submits the signal to be processed by the computing system. The electronic nose was developed to mimic human olfaction, as well as the ability to identify aromas that human sensory cannot.

An E-Nose place a significant role in FlavorForensics, we use multiple evaluation methods, including human sensory and the E-Nose. By fostering innovation in this department we are able to maximise results of product exploration.

microESR-

The microESR is a reliable and precise method for measuring Erythrocyte Sedimentation Rate (freshness). The Micro ESR lag-time analyser provides a dedicated measure of EPR oxidation profile of beer. Measuring the oxidation staling of a beer that occurs during storage or via trace amounts of transition metals such as iron or copper that will catalyse the conversion of molecular oxygen to what are known as ‘reactive oxygen species’ (ROS).

At FlavorActiV we use this instrument to identify actionable areas of improvement throughout the brewing process, to ensure prolonged freshness of beer.

Conclusion

Effective use of instruments can augment quality control of products along existing sensory practices. By supplementing technologies we are able to boost optimization of sensory methodologies by developing standard procedure. At the same time, we ensure that human sensory perception is integrated into this process, ensuring that technology complements human expertise rather than replaces it. Despite the progression of these analytical instruments, no one can provide a suitable range of data of different sensory relevant molecules- this must be supported by human sensory. FlavorActiVs holistic approach to sensory with Flavour Standards, Taster Proficiency, Sensory Training and Instrumentation are used to support global food and beverage quality.