Personality traits and bitterness perception influence the liking and intake of pale ale style beers

Higgins, Molly J.; Bakke, Alyssa J.; Hayes, John E.

doi:10.1016/j.foodqual.2020.103994

Cited by 15 publications

(10 citation statements)

References 71 publications

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“…comm.). Consumer acceptance of bitter beers can be highly variable and is influenced by genetic and psychophysical factors, personality traits, and preexisting preferences and expectations (Higgins & Hayes, 2019; Higgins et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer

Craine

Bramwell

Ross

et al. 2021

Journal of Food Science

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American craft brewers are targeting barley malt as a novel source of flavor and as a means of differentiation. However, fundamental tools have only recently emerged to aid barley breeders in supporting this effort, such as the hot steep malt sensory method, a wort preparation method recently approved by the American Society of Brewing Chemists for evaluation of extractable malt flavor. The primary objective of this study was to determine if insights into beer liking and sensory attributes can be gained through hot steep malt sensory using an untrained panel of craft beer consumers (n = 95). We evaluated consumer acceptance of hot steep and beer samples of different barley genotypes using a 9-point hedonic scale, check-all-that-apply (CATA), and open comment during separate sensory panels. Beers brewed with Washington State University breeding lines (n = 4), selected for all-malt craft brewing, generally had higher consumer acceptance than the industry-standard control variety (CDC Copeland). Genotype had a significant influence on the consumer acceptance of beer aroma, appearance, taste/flavor, sweetness, and overall liking but only on hot steep appearance. Significant differences between genotypes were found for 18% (fruity and other) and 46% (chemical, citrus, earthy, fruity, stale, and sweet aromatic) of CATA attributes for the hot steep and beer panels, respectively. Hot steep and beer liking and sensory attributes had low correlation coefficients. For example, beer overall liking was negatively correlated with chemical (r = −0.338, p < 0.0001) and positively correlated with fruity (r = 0.265, p < 0.0001). This study demonstrates that untrained craft beer consumers can better differentiate among genotypes using beers than hot steep samples. Practical Application: In general, Washington State University barley breeding lines had higher consumer acceptance than the control variety, CDC Copeland. Each genotype had a distinctive beer flavor profile, such as 12WA_120.14 (fruity and sweet aromatic), which had the highest consumer acceptance ratings, and 10WA_107.43 (citrus), which has been released as the variety "Palmer." The results illustrate that the use of different barley genotypes presents varied sensory properties in the final beer and that particular malt and beer sensory attributes may influence consumer acceptance.

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Section: Resultsmentioning

confidence: 99%

Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer

Craine

Bramwell

Ross

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…In this study, moderate alcohol levels were favored by the participants. Such an intermediate position can be backed by studies claiming that higher-alcohol beer is preferred by sensation-seeking populations of low-income countries [ 67 ], while lower-alcohol beer demand is increasing due to its refreshing, fruity, and nutritious nature [ 68 ].…”

Section: Discussionmentioning

confidence: 99%

“…One of the most popular beers in the Philippines is San Miguel Pale Pilsen (330 mL), which costs less than USD 1. In addition, it was reported that the consumption of high levels of alcohol content has reduced, while that of low-level alcohol content has increased [ 67 ]. Given these data, the beer industry was projected to increase from USD 2 billion in 2015 to USD 3.41 billion in 2025.…”

Section: Discussionmentioning

confidence: 99%

The Evaluation of the Local Beer Industry during the COVID-19 Pandemic and Its Relationship with Open Innovation

Ong

Pequeña

Prasetyo

et al. 2022

Journal of Open Innovation: Technology, Market, and Complexity

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The beer industry is one of the businesses affected during the COVID-19 pandemic. Despite the exponential growth of the beer industry throughout the years, this aspect of the beverage industry has gained limited attention and has been underexplored. This study aimed to provide a better and up-to-date understanding of Philippine-beer consumers to speed up its recovery. An online survey with 853 volunteer respondents was conducted to investigate Filipinos’ local beer consumption considering frequency, intake, expenses, and preference. A descriptive analysis of the consumers’ self-perceived evaluation of the changes in drinking showed a slight decrease in frequency, intake, and expenses and a minor change in preference. Somers’ d and the chi-squared test results indicated significant relationships between each demographic information (age, sex, and income) and frequency, intake, and expenses. In addition, a conjoint analysis with an orthogonal design indicated that price was the most important attribute (58.025%), followed by primary taste (12.452%), alcohol content (9.706%), mouthfeel (6.445%), aftertaste (6.355%), aroma (5.189%), and, lastly, color (1.827%). The findings of this study could be used as a baseline for improved product offerings, customized advertisements, and market segmentation. Moreover, the results of this study could be applied and extended by breweries to promote and create strategies. Lastly, this study could be extended and utilized by other beverage industries worldwide.

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“…This two-stage evaluation procedure (e.g. 43 , 44 ) was used to minimize cuing the participants to specific attributes that might influence liking for subsequent applicators.…”

Section: Methodsmentioning

confidence: 99%

Design aspects of vaginal applicators that influence acceptance among target users

Bakke

Zaveri

Higgins

et al. 2021

Sci Rep

Self Cite

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Although sensory-guided product design is most traditionally used by food and beverage companies, the approach has widespread application for many other products, including pharmaceuticals and medical devices. Previously, our team used sensory methods to explore preclinical optimization of soft-gel vaginal microbicides. Past clinical trials suggest vaginal microbicides may be an effective means for women to protect themselves from HIV and other sexually transmitted infections, but these microbicides will not work if they are not used due to poor acceptability. Our prior work suggests properties like firmness, size, and shape all influence women’s willingness to try soft-gel vaginal suppositories. As product insertion is part of the overall experience of using vaginal microbicides, understanding the features of vaginal applicators that appeal to women, and incorporating these insights into vaginal drug delivery systems, may also improve user adherence. Despite widespread use of vaginal applicators, there is minimal public data on women’s perceptions of and preferences for physical applicator features. Other work suggests women want vaginal applicators that are single use, pre-filled, made of plastic, and easy to use, store, and discard. Applicator attributes that may be important to women, such as length, color, or visual appeal, have not been investigated previously. The objective of this research was to understand what physical applicator attributes are appealing to women. Here, 18 commercially available applicators were evaluated by a convenience sample of women (n = 102) for overall liking and perceptions of various attributes (perceived length and width, ease-of-grip, expected ease-of-use, expected comfort inside the body, visual appeal, color liking, and environmental friendliness). Preference mapping using both liking data and attribute data showed attributes such as color, visual appeal, ease of grip, expected ease of use, and expected comfort inside the body drove higher liking ratings for applicators, while perceived length negatively affected liking. In general, plastic tampon applicators contained more positive features and were better liked relative to a cardboard tampon applicator or applicators for insertion of medicated gels or suppositories. Incorporating more desirable features into applicators meant for insertion of vaginal microbicides or other vaginal medications may improve the user experience, and possibly user adherence.

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Personality traits and bitterness perception influence the liking and intake of pale ale style beers

Cited by 15 publications

References 71 publications

Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer

Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer

The Evaluation of the Local Beer Industry during the COVID-19 Pandemic and Its Relationship with Open Innovation

Design aspects of vaginal applicators that influence acceptance among target users

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