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Matukas M, Starkute V, Zokaityte E, Zokaityte G, Klupsaite D, Mockus E, Rocha JM, Ruibys R, Bartkiene E. Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer. Foods 2022; 11:foods11152317. [PMID: 35954083 PMCID: PMC9368685 DOI: 10.3390/foods11152317] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 07/29/2022] [Accepted: 07/29/2022] [Indexed: 01/03/2023] Open
Abstract
Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography–mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer (p = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion “neutral”, and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain.
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Affiliation(s)
- Mazvydas Matukas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Egle Zokaityte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Gintare Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal;
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio Str. 58, LT-44244 Kaunas, Lithuania;
| | - Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
- Correspondence: ; Tel.: +370-601-35837
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Muenprasitivej N, Tao R, Nardone SJ, Cho S. The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream. Foods 2022; 11:foods11121745. [PMID: 35741943 PMCID: PMC9223086 DOI: 10.3390/foods11121745] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/08/2022] [Accepted: 06/10/2022] [Indexed: 01/13/2023] Open
Abstract
There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-caloric sweetener. Recent research focuses on investigating various types of steviol glycosides, the sweet compounds in stevia leaves, as they exhibit different sensory characteristics. This study determined the sensory properties and acceptability of ice cream sweetened solely with three steviol glycosides, rebaudioside (Reb) A, D, and M (0.09% w/v), using sucrose-sweetened ice cream as a control (14% w/v). Ice cream consumers (n = 92) rated their overall liking, attribute liking, and sweetness and bitterness intensities and described the aftertastes of each sample using check-all-that-apply. The liking scores of Reb D- and M-sweetened ice creams were significantly higher than those of Reb A-sweetened ice cream. Among the three glycosides, only Reb M showed a sweetness intensity comparable with that of sucrose. Consumers perceived the aftertastes of Reb D and M ice creams as being more sweet, pleasant, creamy, and milky, while Reb A was more artificial and chemical. Reb D and M ice creams were also plotted close to sucrose in the correspondence analysis graph, meaning that their aftertaste characteristics were similar to those of sucrose. The present study clearly highlights that Reb D and M have better tastes and provide better perceptions to consumers than Reb A, which is the most widely used glycoside in food industry.
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Affiliation(s)
| | - Ran Tao
- Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, USA;
| | - Sarah Jeanne Nardone
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (N.M.); (S.J.N.)
| | - Sungeun Cho
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (N.M.); (S.J.N.)
- Correspondence:
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Lazzari A, Barbosa HD, Filho ERM, Dada AP, Saraiva BR, Matumoto‐Pintro PT. Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz. J SENS STUD 2021. [DOI: 10.1111/joss.12731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anderson Lazzari
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Heloisa Dias Barbosa
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | | | - Ana Paula Dada
- Departamento de Engenharia de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Bianka Rocha Saraiva
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
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Craine EB, Bramwell S, Ross CF, Fisk S, Murphy KM. Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer. J Food Sci 2021; 86:3628-3644. [PMID: 34190346 DOI: 10.1111/1750-3841.15786] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 05/05/2021] [Accepted: 05/10/2021] [Indexed: 01/22/2023]
Abstract
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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Affiliation(s)
- Evan B Craine
- Department of Crop and Soil Sciences, Washington State University, Washington, USA
| | - Stephen Bramwell
- Thurston County Extension, Washington State University, Washington, USA
| | - Carolyn F Ross
- School of Food Science, Washington State University, Washington, USA
| | - Scott Fisk
- Department of Crop and Soil Science, Oregon State University, Oregon, USA
| | - Kevin M Murphy
- Department of Crop and Soil Sciences, Washington State University, Washington, USA
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Jaeger SR, Worch T, Phelps T, Jin D, Cardello AV. Effects of “craft” vs. “traditional” labels to beer consumers with different flavor preferences: A comprehensive multi-response approach. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104043] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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The Influence of Bottle Design on Perceived Quality of Beer: A Conjoint Analytic Study. BEVERAGES 2020. [DOI: 10.3390/beverages6040064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Research on the influence of packaging on consumer perception of beer and other alcoholic beverages suggest an important role in capturing consumers’ attention and generating expectations on perceived product quality, and in particular that color, bottle shape, and label design are key aspects. There is, however, a paucity of research looking at interactions between different aspects of packaging design. This is a topical issue given an increasingly saturated market where especially craft breweries strive for differentiation and brand recognition. Situated within this context, the present research used a conjoint analytic approach to investigate the effect of packaging design on consumer perceived quality and liking for beers. Beer images were designed to systematically vary in four design factors—label color, label shape, label complexity, and bottle shape—and evaluated in an online survey with a representative sample of Danish beer drinkers. Two of the design factors—label color and bottle type—significantly affected consumers’ product evaluations, whereas the other two factors did not. Post-hoc analyses of the main effects indicated that the combination of a “Bomber” bottle shape and a warm color scheme in the label as the optimal combination of design factors to maximize consumer preferences. Preference for the Bomber bottle was linked to a perceived premiumness associated with a preference for curvatures (as opposed to angularity), whereas the preference for warm colors was tentatively explained as due to crossmodal correspondences generating favorable sensory expectations for this color scheme.
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Betancur MI, Motoki K, Spence C, Velasco C. Factors influencing the choice of beer: A review. Food Res Int 2020; 137:109367. [PMID: 33233069 DOI: 10.1016/j.foodres.2020.109367] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 05/10/2020] [Accepted: 05/27/2020] [Indexed: 12/21/2022]
Abstract
Research on those variables that have been shown to influence the consumer's choice of beer is reviewed. The focus is on the choice of whether to drink beer as opposed to a beverage from another category, and to a greater extent, the choice between different types or styles of beer. Inspired by previous research on a diverse array of factors that have been shown to influence food and beverage choice, the review examines how beer choice is driven by consumer variables (covering biological, psychological, and socio-cultural factors), product-intrinsic attributes (the sensory aspects of the beer itself), product-extrinsic attributes (external sensory characteristics, such as packaging), and contextual and environmental influences. These situational factors refer to variables such as the location where choice/consumption takes place (i.e., on- versus off-trade), as well as the context, occasion, and reason for drinking. Current trends related to choice and consumption, such as the emerging interest in beer-food pairing, are also examined. The review groups these attributes which affect people's beer wanting, choice, and purchase in order to understand the beer consumer's choice process. Along with general conclusions, a number of key directions for future research are also presented, given that the relative contribution of each type of factor on consumer's choice behaviour is still unclear.
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Affiliation(s)
| | - Kosuke Motoki
- Department of Food Management, Miyagi University, Sendai, Japan
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, UK
| | - Carlos Velasco
- Centre for Multisensory Marketing, Department of Marketing, BI Norwegian Business School, Oslo, Norway.
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Jaeger SR, Worch T, Phelps T, Jin D, Cardello AV. Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103884] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Reinoso-Carvalho F, Dakduk S, Wagemans J, Spence C. Dark vs. light drinks: The influence of visual appearance on the consumer’s experience of beer. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.01.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Chaya C, Pacoud J, Ng M, Fenton A, Hort J. Measuring the Emotional Response to Beer and the Relative Impact of Sensory and Packaging Cues. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0114-01] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- C. Chaya
- Department of Statistics and Management Science in Agriculture, Technical University of Madrid, ETSI Agrónomos, 28040, Ciudad Universitaria s/n, Madrid, Spain
| | - J. Pacoud
- Montpellier University Graduate Engineering School, Place Eugene Bataillon, 34095, Montpellier, Cedex 5, France
| | - M. Ng
- Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics LE12 5RD, United Kingdom
| | | | - J. Hort
- Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics LE12 5RD, United Kingdom
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12
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Carvalho FR, Moors P, Wagemans J, Spence C. The Influence of Color on the Consumer's Experience of Beer. Front Psychol 2017; 8:2205. [PMID: 29312065 PMCID: PMC5742240 DOI: 10.3389/fpsyg.2017.02205] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Accepted: 12/04/2017] [Indexed: 11/13/2022] Open
Abstract
Visual appearance (e.g., color) cues set expectations regarding the likely taste and flavor properties of food and drink. These expectations may, in turn, anchor the subsequent tasting experience. In the present study, we examined the influence of the color of a beer on the consumer's experience. Dark and pale beers were evaluated both before and after tasting. Importantly, these beers were indistinguishable in terms of their taste/flavor when tasted without any visual cues. The results indicate that the differing visual appearance of the beers led to clear differences in expected taste/flavor. However, after tasting, no differences in flavor ratings were observed, indicating that the expectations based on visual cues did not influence the actual tasting experience. The participants also expected the dark beer to be more expensive than the pale one. These outcomes suggest that changes in the visual appearance of a beer lead to significant changes in the way in which consumers expect the beer to taste. At the same time, however, our findings also suggest the need for more evidence to be collected in order to determine the boundary conditions on when such crossmodal expectations may vs. may not affect the tasting experience. Highlights: The expected flavor of a beer is affected by its visual appearance. No differences in flavor ratings were observed on tasting. Consumers expect dark beers to be more expensive than pale/amber beers.
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Affiliation(s)
- Felipe Reinoso Carvalho
- Department of Marketing, School of Management, Universidad de Los Andes, Bogotá, Colombia
- Brain and Cognition, Faculty of Psychology and Educational Sciences, KU Leuven, Leuven, Belgium
| | - Pieter Moors
- Brain and Cognition, Faculty of Psychology and Educational Sciences, KU Leuven, Leuven, Belgium
| | - Johan Wagemans
- Brain and Cognition, Faculty of Psychology and Educational Sciences, KU Leuven, Leuven, Belgium
| | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford, United Kingdom
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Muggah EM, McSweeney MB. Females' attitude and preference for beer: a conjoint analysis study. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13340] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elizabeth M. Muggah
- School of Nutrition and Dietetics; Acadia University; 15 University Ave Wolfville NS B4P 2R6 Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics; Acadia University; 15 University Ave Wolfville NS B4P 2R6 Canada
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Donadini G, Porretta S. Uncovering patterns of consumers' interest for beer: A case study with craft beers. Food Res Int 2017; 91:183-198. [DOI: 10.1016/j.foodres.2016.11.043] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2016] [Revised: 11/06/2016] [Accepted: 11/29/2016] [Indexed: 01/30/2023]
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Reinoso Carvalho F, Velasco C, van Ee R, Leboeuf Y, Spence C. Music Influences Hedonic and Taste Ratings in Beer. Front Psychol 2016; 7:636. [PMID: 27199862 PMCID: PMC4858754 DOI: 10.3389/fpsyg.2016.00636] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Accepted: 04/15/2016] [Indexed: 11/13/2022] Open
Abstract
The research presented here focuses on the influence of background music on the beer-tasting experience. An experiment is reported in which different groups of customers tasted a beer under three different conditions (N = 231). The control group was presented with an unlabeled beer, the second group with a labeled beer, and the third group with a labeled beer together with a customized sonic cue (a short clip from an existing song). In general, the beer-tasting experience was rated as more enjoyable with music than when the tasting was conducted in silence. In particular, those who were familiar with the band that had composed the song, liked the beer more after having tasted it while listening to the song, than those who knew the band, but only saw the label while tasting. These results support the idea that customized sound-tasting experiences can complement the process of developing novel beverage (and presumably also food) events. We suggest that involving musicians and researchers alongside brewers in the process of beer development, offers an interesting model for future development. Finally, we discuss the role of attention in sound-tasting experiences, and the importance that a positive hedonic reaction toward a song can have for the ensuing tasting experience.
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Affiliation(s)
- Felipe Reinoso Carvalho
- Department of Electronics and Informatics, Vrije Universiteit BrusselBrussels, Belgium
- Department of Experimental Psychology, KU LeuvenLeuven, Belgium
| | - Carlos Velasco
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of OxfordOxford, UK
| | - Raymond van Ee
- Department of Experimental Psychology, KU LeuvenLeuven, Belgium
- Philips Research Laboratories, Department of Brain, Body and BehaviorEindhoven, The Netherlands
- Department of Biophysics, Donders Institute, Radboud UniversityNijmegen, Netherlands
| | | | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of OxfordOxford, UK
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Donadini G, Fumi MD, Kordialik-Bogacka E, Maggi L, Lambri M, Sckokai P. Consumer interest in specialty beers in three European markets. Food Res Int 2016; 85:301-314. [PMID: 29544848 DOI: 10.1016/j.foodres.2016.04.029] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 04/19/2016] [Accepted: 04/24/2016] [Indexed: 11/25/2022]
Abstract
This study explores the quality perception of specialty beers (SBs) in Italy, Spain and Poland. Five-hundred and fifty mainstream beer consumers were enrolled in this study (two-hundred and thirty Italians, one hundred and sixty Poles and Spaniards respectively). The authors adopted a conjoint rating experiment in which the respondents were given forty SB profiles to evaluate. Each profile was described on six attributes (malt type, adjuncts, alternative source of sugars, characterizing ingredients, sensory characteristics, and retail price) varied at different levels and were asked to state his/her preference for each profile on a 9-point scale of interest. The results of this study showed that the ideal SB: (1) for the aggregate Polish panel is brewed from malted wheat, raw wheat, honey, and tropical fruits, is alcoholic and is priced below 2.00 Euros; (2) for the aggregate Italian panel consists of a beer brewed from malted wheat, maize, honey, and vanilla, is blonde and costs a maximum of 2.00 Euros; (3) for the aggregate Spanish panel is brewed from malted wheat, rye or maize, vanilla, is fruity and is priced below 2.00 Euros. The heterogeneity of interest in specialty beers observed in the three countries under test requires for the adaptation of a SB specifically to each culture in which it is sold. In this process of customization, brewers must take into account that gender modulates the effect of culture on consumer interest in SB sensory characteristics and ingredient formulation.
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Affiliation(s)
- G Donadini
- Istituto di Enologia e Ingegneria Agro-alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, I-29122 Piacenza, Italy.
| | - M D Fumi
- Istituto di Enologia e Ingegneria Agro-alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, I-29122 Piacenza, Italy
| | - E Kordialik-Bogacka
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, 90-530 Łódź, Poland
| | - L Maggi
- Istituto di Enologia e Ingegneria Agro-alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, I-29122 Piacenza, Italy
| | - M Lambri
- Istituto di Enologia e Ingegneria Agro-alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, I-29122 Piacenza, Italy
| | - P Sckokai
- Dipartimento di Economia Agro-alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, I-29122 Piacenza, Italy
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Santosa M, Clow EJ, Sturzenberger ND, Guinard JX. Knowledge, beliefs, habits and attitudes of California consumers regarding extra virgin olive oil. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.051] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Delgado C, Gómez-Rico A, Guinard JX. Evaluating bottles and labels versus tasting the oils blind: Effects of packaging and labeling on consumer preferences, purchase intentions and expectations for extra virgin olive oil. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.10.021] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Cejudo-Bastante MJ, Rodríguez Dodero MC, Durán Guerrero E, Castro Mejías R, Natera Marín R, García Barroso C. Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:741-8. [PMID: 22806566 DOI: 10.1002/jsfa.5785] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Revised: 03/30/2012] [Accepted: 05/31/2012] [Indexed: 05/07/2023]
Abstract
BACKGROUND Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic-based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers. Three different aspects were taken into account: habits of consumption of vinegar and fruit juices, gender and age. RESULTS Based on the sensory analysis, 50 g kg(-1) of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg(-1) was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and 'purchase intent', the acetic beverages made from peach and pineapple juices were the most appreciated, followed by apple juice, while those obtained from orange juice were the least preferred by consumers. CONCLUSION New opportunities for diversification of the oenological market could be possible as a result of the development of this type of new product which can be easily developed by any vinegar or fruit juice maker company.
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Affiliation(s)
- María Jesús Cejudo-Bastante
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Puerto Real, Cádiz, Spain
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Guinard JX, Uotani B, Schlich P. Internal and external mapping of preferences for commercial lager beers: comparison of hedonic ratings by consumers blind versus with knowledge of brand and price. Food Qual Prefer 2001. [DOI: 10.1016/s0950-3293(01)00011-8] [Citation(s) in RCA: 125] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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