Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies

Abstract

The continuous increase of online data with consumers’ and experts’ reviews and preferences is a potential tool for sensory characterization. The present work aims to overview the Swedish beer market and understand the sensory fingerprint of Swedish beers based on text data extracted from the Swedish alcohol retail monopoly (Systembolaget) website. Different multivariate strategies such as heatmaps, correspondence analysis and hierarchical cluster analysis were used to understand the sensory space of the different beer styles. Additionally, sensory space for specific hop cultivars was also investigated. Results highlighted Gothenburg as the main producing area in Sweden. The style Indian Pale Ale (IPA) is the largest available at the retail monopoly. From a sensory perspective, commonalities and differences were found between beer types and styles. Based on the aroma description, different types of ale and lager can cluster together (such as Porter and Stout and Dark lagers). Additionally, an associative relationship between specific aromas and hop cultivars from text data information was successfully achieved.

Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating

“…These beers were characterized with more tropical and fruity aromas (i.e., passion fruit or mango). Conversely, beers containing AM hops were characterized by the absence of these tropical fruits, rather showing notes of “coffee,” “cocoa/chocolate” or “spicy.” These results are in agreement with the recent findings from Garrido‐Bañuelos, Buica, et al (2021) (Garrido‐Bañuelos, de Barros Alves, & Mihnea, 2021), where the sensory space of specific hops was investigated through text data. Nonetheless, a recent study has shown how the taster's beer styles preference can influence the perceptual maps and aromatic description of hop varieties (Hopfer et al, 2021).…”

“…" These results are in agreement with the recent findings fromGarrido-Bañuelos, Buica, et al (2021) (Garrido-Bañuelos, de Barros Alves, & Mihnea, 2021, where the sensory space of specific hops was investigated through text data. Nonetheless, a recent study has shown how the taster's beer styles preference can influence the perceptual maps and aromatic description of hop varieties(Hopfer et al, 2021).…”

“…All beers were commercially available from the Swedish alcohol retail monopoly (Systembolaget). In addition to sensory descriptors, Systembolaget also provides the information about the product ingredients, as described by Garrido‐Bañuelos and coworkers (2021). For most of the hoppy beers, the general term “humle” (i.e., hop) is used.…”

“…From establishing a common aroma lexicon (Meilgaard et al, 1979;Schmelzle, 2009), to evaluating the preference and/or sensory profile characteristics of different type of beers (Hopfer et al, 2021) by using different sensory methodologies (Chollet et al, 2011;Lelièvre et al, 2008;Lelièvre-Desmas et al, 2017;Reinbach et al, 2014) and level of taster's expertise (Giacalone et al, 2013(Giacalone et al, , 2016Van Doorn et al, 2020). More recently, the use of text and data mining in combination with multivariate strategies have also allowed to explore the sensory space of Swedish beers, as well as the sensory descriptors associated with the specific hop varieties (Garrido-Bañuelos, de Barros Alves, & Mihnea, 2021). The present study focusses on exploring a mixedmethod approach to evaluate the sensory space of hoppy beers, using the sorting task as the base method.…”

Creation of microbial bio‐aroma wheel design according to smell attributes and multivariate exploratory methods

“…Various enzymatic reactions and microbial activities modify and improve the flavor properties of food and make it more palatable. Aroma is an organoleptic characteristic that is perceived by the olfactory organ over the hypopharynx (Garrido-Bañuelos et al, 2021). However, the term "flavor" involves all characteristics of the food components held in the mouth.…”