Heart Rate Variability Measurement and Emotional Profiling to Describe Milk Quality?

Uwe Geier; Gesine Mandt; Eduard Helmert; Jan Vagedes

Autor/innen

Uwe Geier Forschungsring e.V.
Gesine Mandt Forschungsring e.V.
Eduard Helmert
Jan Vagedes ARCIM-Institute

Schlagworte:

milk quality, heart rate variability, food induced emotions

Abstract

This preliminary study examined whether the measures of heart rate variability (HRV) and emotional profiling (EP) are suitable for differentiating milk samples. Three different milk samples with the same fat content were tested: one ultra-high temperature (UHT) milk (conventional), one extended shelf-life (ESL) milk (organic) and one pasteurized only milk (organic). Their standard chemical parameters were determined, and a sensory descriptive analysis was performed. Two panels (12 and 13 subjects) trained in self-observation underwent HRV measurements and responded to an EP questionnaire. The panels differed in food testing experience. The experienced panel distinguished the pasteurized milk from the ESL and the UHT milk samples through EP, while the panel with little experience found no differences. No statistically significant differences were found between the three milk samples with respect to HRV parameters. The sensory descriptive analysis revealed a difference only in a taste characteristic between the UHT and the pasteurized only milk. The fatty acid patterns of the UHT sample differed from the other two, probably due to different cow feeding regimes. The results indicate that the applied methods differentiate milk differently: conventional UHT milk is at least partially distinguished from the other samples by three methods, namely fatty acid analysis, sensory analysis, and EP. No significant differences between the samples were detected using HRV.

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