Brews in Space: Modelling Beer Acceptability in Microgravity Environments Using Digital Technologies and AI Academic Article in Scopus uri icon

abstract

  • Beer, the most widely consumed alcoholic beverage globally, represents a highly desirable indulgent option for commercial space flights. While its consumption is currently prohibited at the International Space Station (1SS) due to negative public opinion and potential interference with gas sensors, understanding beer perception in Space could facilitate the introduction of other carbonated beverages. This study aimed to explore beer perception by developing six beer samples brewed with dry coriander and basil, cultivated with varying silicon levels, and subjected to two carbonation methods (typical and using audible sound). Utilizing a low-cost portable electronic nose (e-nose) developed by the Digital Agriculture Food and Wine research group at The University of Melbourne, volatile compounds were measured in the beer samples to develop machine learning models based on artificial neural networks to predict (i) the beer treatment (silicon level x carbonation method; Model 1) and (ii) the consumer acceptability on simulated Earth and Space environments (Model 2). To obtain the ground truth (targets) of Model 2, 59 regular beer consumers evaluated the samples in two simulated immersive settings: (i) a space-like environment showing the ISS view with simulated microgravity and ambient sounds, and (ii) a traditional pub-like setting including sound. Sensory evaluations were conducted using the BioSensory© app. Results showed high accuracy for both models, achieving 95% accuracy for Model 1 and R = 0.98 for Model 2, with no indications of under- or overfitting. These findings underscore the potential for creating digital twins to simulate the processing and acceptability of food and beverages under space conditions. By leveraging advanced machine learning models, valuable insights can be gained into how various ingredients and preparation methods impact sensory experiences in microgravity. This innovative approach not only optimizes product formulations for commercial space travel but also enhances the understanding of how to cater to the unique preferences of astronauts and space tourists alike.

publication date

  • January 1, 2025