Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions

Abstract

Some chemical compounds, especially alcohol, sugars, and alkaloids such as hordenine, have been reported as elicitors of different emotional responses. This preliminary study was based on six commercial beers selected according to their fermentation type, with two beers of each type (spontaneous, bottom, and top). Chemometry and sensory analysis were performed for all samples to determine relationships and patterns between chemical composition and emotional responses from consumers. The results showed that sweeter samples were associated with higher perceived liking by consumers and positive emotions, which corresponded to spontaneous fermentation beers. There was high correlation (R = 0.91; R2 = 0.83) between hordenine and alcohol content. Beers presenting higher concentrations of both, and higher bitterness, were related to negative emotions. Further studies should be conducted, giving more time for emotional response analysis between beer samples, and comparing alcoholic and non-alcoholic beers with similar styles, to separate the effects of alcohol and hordenine. This preliminary study was a first attempt to associate beer compounds with the emotional responses of consumers using non-invasive biometrics.

Insights into Drivers of Liking for Avocado Pulp (Persea americana): Integration of Descriptive Variables and Predictive Modeling

“…A post-hoc means comparison using Fischer’s Protected LSD at a 95% confidence level was performed to determine significant differences [ 26 , 27 ]. For liking analysis, one-way ANOVA was performed and Fischer’s Protected LSD as a post-hoc test at p < 0.05 level of significance using Fizz Calculations software version 2.50 (Biosystems, Couternon, France) [ 28 ].…”

Silicon supplementation improves the nutritional and sensory characteristics of lentil seeds obtained from drought‐stressed plants

“…For example, tannins cause irritation of trigeminal nerves, and this is the cause of the astringent sensation in the mouth 28,29 . On the other hand, there are compounds such as alcohol, which causes depression, and alkaloids, which stimulate dopamine release, that, at the same time, cause happiness 30 . Greater understanding of sensory traits and nutritional aspects of seeds could lead to tailoring of our diet to meet the required standard and to evaluating food products to provide detailed information aimed at increasing consumer acceptability.…”

“…The sensory acceptability of these seeds was evaluated using both sensory attribute intensities and acceptance scores as well as non‐invasive biometric indices. Bio‐Sensory App was developed prior to this study to serve as a tool to obtain biometrics from sensory panellists assessing different food and beverage/packaging products as described in the Bio‐Sensory App papers 15–18,23–27,30 . Bio‐Sensory App was used in this study as a tool to evaluate several biometric measurements when compared with other methods.…”

Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate

“…VR technology is a promising tool for simulating immersive environments for consumer sensory evaluations and could be used in conjunction with non-invasive biometric sensors to enrich our understanding of the emotions responsible for driving consumer liking in the real world [ 2 , 13 , 32 ]. Nonetheless, as research in this area is in its infancy, further studies are required to identify the specific conditions in which utilizing VR is relevant and is likely to improve the reliability and ecological validity of sensory testing outcomes [ 2 , 13 ].…”