Chemical shift test using Nuclear Magnetic Resonance Spectroscopy (NMR)
on a hexaborane B6H10 molecule. (via wiki)
When it comes to taste testing there are now two options, a refined palette and Nuclear Magnetic Resonance Spectroscopy (NMR). In fact, the latter option might replace human testing all together. According to the paper published by researchers in Milan (J Agric Food Chem) the NMR method correlates spot on.
The concept exploits the magnetic properties of the atomic makeup of a material to determine the chemical properties. Known as nuclear magnetic resonance, the process can give detailed information on the structure, dynamics, reaction states, chemical environment, and frequency characteristics. In this case, they looked at the magnetic properties of different tomato pastes.
They call the method, the "Magnetic Tongue." The researchers used the process on eighteen different tomato products along side several human testers. The Magnetic Tongue analyzed the smell and taste, with the results comparing almost exactly in line with the human test group.
The team is now setting off to see if the Magnetic Tongue can be applied to other foods. Slowly, but surely, we erase the importance of the human touch.
Eavesdropper
