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[科学美国人60秒] 【整理】SSS 2008-02-12

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This is Scientific American's 60-Second Science. I am Adam Hintertheur, got a minute?

These days it seems no one's job is safe from computerized replacements, now it is time to add coffee experts to that list. Scientists at the Nestlé Research Center in Switzerland have developed a coffee-tasting machine that can sip and evaluate a brew almost as well as professional human tasters.The machine takes a sample of the gases produced by a steaming shot of espresso and analyzes dozens of ions associated with taste and aroma. Those ions are assigned to categories in a sensory evaluation dataset, but that doesn't mean the result are dry chemical formulas. In fact the machine has a vocabulary that will make any sommelier(法 斟酒服务员)jealous.After it crunches the numbers, it spits out words like floury,woody and butter toffee to describe its drinking experience. Researchers say machines like this could be efficient monitors of quality control in the food industry and no matter how many cups of a day it samples, the mechanized coffee taster will never get jittery. Nevertheless rumor has it that the machine has already demanded a daily 15-minute anything-but-coffee break

Thanks for the minute, for Scientific American's 60-Second Science
I am Adam Hintertheur.


The happiest moment in my life is when I stay with you~~
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