Sensory profiling of canned lager beers using consumers in their own homes

Effect of Product Involvement on Panels' Vocabulary Generation, Attribute Identification, and Sample Configurations in Beer

The aim of this study was to compare the performance of two semi-trained panels with different degrees of self-reported beer involvement in terms of beer consumption pattern. The two panels were beer non-drinkers (indicating willingness to taste beer) and craft-style beer drinkers. Eleven modified beer samples were evaluated during three separate tasks by both panels. The tasks were (1) a vocabulary generation on a sample level, (2) an attribute identification task with a list of attributes to choose from, and (3) a descriptive analysis. The performance of the two panels was evaluated and compared using three parameters, as follows: Descriptive similarity, attribute knowledge similarity, and perceptual similarity. The results showed that the craft-style beer drinkers generated the most precise vocabulary and correctly identified more attributes, compared to the beer non-drinkers. Furthermore, the sample sensory spaces generated by the two panels were different before the training period, but were perceptually similar post training. To conclude, the beer consumption pattern influenced all aspects of panel performance before training, with the craft-style panel performing better than the non-drinkers panel. However, the panels' performance became more similar after a short period of training sessions.

Perfil sensorial de diferentes muestras de nuez (Juglans regia L.)/Sensory profiles of different walnuts (Juglans regia L.)

The nutritional and sensory properties of walnuts (Juglans regia L.) are well known and appreciated by consumers. Despite this, few studies about their basic sensory characteristics or about the effect of agronomic and technological factors on them have been carried out. In this study six different types of walnut were sensorially described, using expert and non-expert assessors, in order to obtain a simple sensory profile which would enable discrimination between the samples studied. The final sensory profile was made up of 18 descriptors. This profile was useful for differentiating and describing samples from several varieties of fruit, two different geographical origins and two different post-harvest treatments. Using only 10 of these descriptors and through discriminant analysis it was possible to classify correctly 100% of the samples into their respective groups. The use of non-expert assessors in the generation of descriptors pointed out the simplicity of the profile, probably allowing for interpretation by non-technical individuals. Selection and interpretation of descriptors was easier and faster than usual as a result of asking the assessors, especially the consumers, to add their own description of the attributes chosen. This also seemed to have affected, in an important way, the number of attributes generated by non-expert assessors.

Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience

In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and cloves, respectively. Elsewhere, experts and novices have been shown to use language differently, with experts using more precise language. Here, we compare perceptual maps and word usage across three cohorts: experts with formal culinary education, naïve individuals with high Food Involvement Scale (FIS) scores, and naïve individuals with low FIS scores. We hypothesized that increased experience with foods, whether through informal experiential learning or formal culinary education, would have a significant influence on the perceptual maps generated from a sorting task conducted with chemesthetic stimuli, as well as on language use in a descriptive follow-up task to this sorting task. The low- and highFIS non-expert cohorts generated significantly similar maps, though in other respects the highFIS cohort was an intermediate between the lowFIS and expert cohorts. The highFIS and expert cohorts generated more attributes but used language more idiosyncratically than the lowFIS group. Overall, the results from the expert group with formal culinary education differed from the two naïve cohorts both in the perceptual map generated using MDS as well as the mean number of attributes generated. Present data suggest that both formal education and informal experiential learning result in lexical development, but the level and type of learning can have a significant influence on language use and the approach to a sorting task.

Sensory and chemical characterization of the aroma of a white wine made with Devín grapes

The aroma profile of a Slovak white wine made with Devín grapes was evaluated by 13 expert judges. The panel evaluated the orthonasal and retronasal aroma profiles, as well as the profile of residual wine aroma found in the empty glass after the consumption. For the majority of attributes, the orthonasal perception was the most intense, followed by retronasal, and finally by the residual odor. Varietal wine Devín possessed primarily a "Muscat" odor by nose, together with intense fruity, sweet, and herbaceous notes. Data were analyzed by generalized procrustes analysis. Two primary clusters separated orthonasal ratings from both retronasal and residual odor ratings. Similar results were obtained by analysis of variance. The relative proportion of "heavy" aroma notes, likely related to polar odorants, increased in retronasal and residual odor profiles. The gas chromatography-olfactometry profile revealed a great complexity and showed that the characteristic aroma of this variety seems to be a mixture of Muscat, Gewürztraminer, and Sauvignon-Blanc, being rich in linalool, cis-rose oxide, and 4-methyl-4-mercaptopentanone.

Public concerns in the United Kingdom about general and specific applications of genetic engineering: risk, benefit, and ethics

The repertory grid method was used to determine what terminology respondents use to distinguish between different applications of genetic engineering drawn from food- related, agricultural, and medical applications. Respondents were asked to react to fifteen applications phrased in general terms, and results compared with a second study where fifteen more specific applications were used as stimuli. Both sets of data were submitted to generalized Procrustes analysis. Applications associated with animals or human genetic material were described as causing ethical concern, being unnatural, harmful, and dangerous. Those involving plants or microorganisms were described as beneficial, progressive, and necessary. The results were validated in survey research, which indicated that general applications ofgenetic engineering were perceived as either positive or negative, whereas specific applications were more highly differentiated in perceptual terms. The results imply that the public debate about genetic engineering must take due account of the complexity of public concerns.

What determines trust in information about food-related risks? Underlying psychological constructs

Trust in risk information about food related-hazards may be an important determinant of public reactions to risk information. One of the central questions addressed by the risk communication literature is why some individuals and organizations are trusted as sources of risk information and others are not. Industry and government often lack public trust, whereas other sources (for example, consumer organizations, the quality media, medical doctors) are highly trusted. Problematically, previous surveys and questionnaire studies have utilized questions generated by the investigators themselves to assess public perceptions of trust in different sources. Furthermore, no account of the hazard domain was made. In the first study reported here, semistructured interviewing was used to elicit underpinning constructs determining trust and distrust in different sources providing food-related risk information (n = 35). In the second study, the repertory grid method was used to elicit the terminology that respondents use to distinguish between different potential food-related information sources (n = 35), the data being submitted to generalised Procrustes analysis. The results of the two studies were combined and validated in survey research (n = 888) where factor analysis indicated that knowledge in itself does not lead to trust, but that trusted sources are seen to be characterised by multiple positive attributes. Contrary to previous research, complete freedom does not lead to trust-rather sources which possess moderate accountability are seen to be the most trusted.