Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers

Viejo, Claudia Gonzalez; Hernández-Brenes, Carmen; Villarreal-Lara, Raúl; Anda-Lobo, Irma Catalina De; Ramos-Parra, Perla A.; Pérez‐Carrillo, Esther; Clorio-Carrillo, Jorge Abraham; Tongson, Eden; Fuentes, Sigfredo

doi:10.3390/fermentation9030269

Cited by 3 publications

(1 citation statement)

References 33 publications

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“…The overall liking ratings for the Pilsner beers (BF‐PIL) and those without alcohol (BF‐0AL) in this study were 9.43 and 8.27, respectively. The identical Pilsner beers included in the current investigation were examined with and without alcohol in a previous study that employed biometrics to analyze consumer reactions, and hedonic values of 10.09 and 8.75, respectively, were achieved (Gonzalez Viejo et al., 2023 ). They conducted their survey in a central area after the pandemic, while the current research was conducted at home during the pandemic, and responses were strikingly comparable, confirming Mexican consumers' strong preference for the Pilsner beer type.…”

Section: Discussionmentioning

confidence: 99%

Consumer insights into the at‐home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics

Ramos‐Parra,

De Anda‐Lobo,

Viejo

et al. 2024

Food Science & Nutrition

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Consumer acceptability of beers is influenced by product formulation and processing conditions, which impart unique sensory profiles. This study used multivariate techniques to evaluate at‐home consumer sensory acceptability of six commercial beers considering their style, fermentation type, and chemical composition. Samples included top‐fermented beers (American India Pale Ale and Stout) and bottom‐fermented beers (Pilsner, zero‐alcohol Pilsner, Vienna Lager, and Munich Dunkel). Beer consumers (n = 50) conducted sensory hedonic, check‐all‐that‐apply (CATA) and just‐about‐right (JAR) tests. Chemometric variables included iso‐alpha‐acids, hordenine, and volatile aromatic compounds, quantified by chromatographic methods, whereas bitterness units (IBU) were determined spectrophotometrically. Lager beers had higher acceptability than top‐fermented beer (p < .05) for all attributes. Light‐colored beers and medium‐height foams had the highest liking scores for visual sensory attributes. Higher concentrations of bitter‐tasting molecules, hordenine, and acidity decreased the liking scores of top‐fermented (Ale) beers, as a sensory penalty analysis suggested. In contrast, the most favored beers (Pilsners and Munich Dunkel) contained higher fusel alcohol esters linked to fruity aromatic notes. Although a low conversion rate of fatty acids into fruity esters was noted in nonalcoholic Pilsner, its overall liking score was not statistically different from the alcoholic version. However, consumers perceived the nonalcoholic Pilsner as less bitter than its alcoholic counterpart even when IBUs were nonsignificantly different. This study emphasized the significance of understanding beer chemometrics to comprehend consumer acceptability, highlighting the crucial role of bitter molecules. Hence, hordenine, acidity, and volatile contents provided additional and valuable insights into consumer preferences.

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Section: Discussionmentioning

confidence: 99%

Consumer insights into the at‐home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics

Ramos‐Parra,

De Anda‐Lobo,

Viejo

et al. 2024

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

show abstract

Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines

Li,

Hastie,

Warner

et al. 2024

Meat Science

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Exploring consumer acceptability of leafy greens in earth and space immersive environments using biometrics

Gonzalez Viejo,

Harris,

Tongson

et al. 2024

npj Sci Food

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Novel research on food perception is required for long-term space exploration. There is limited research on food/beverage sensory analysis in space and space-simulated conditions, with many studies presenting biases in sensory and statistical methods. This study used univariate and multivariate analysis on data from pick-and-eat leafy greens to assess self-reported and biometric consumer sensory analysis in simulated microgravity using reclining chairs and space-immersive environments. According to ANOVA (p < 0.05), there were significant differences between interaction room × position for head movements; besides, there were non-significant differences in the interaction samples × environment. On the other hand, there were significant differences in the sample×position interaction for all liking attributes. Results from multivariate analysis showed effects on self-reported, physiological, and emotional responses of samples in space-related positions and environments related to sensory perception changes. Non-invasive biometrics could offer a powerful tool for developing digital twins to assess genetically modified plants and plant-based food/beverages for long-term space exploration.

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Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers

Cited by 3 publications

References 33 publications

Consumer insights into the at‐home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics

Consumer insights into the at‐home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics

Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines

Exploring consumer acceptability of leafy greens in earth and space immersive environments using biometrics

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