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Consumer Studies: Beyond Acceptability—A Case Study with Beer. BEVERAGES 2022. [DOI: 10.3390/beverages8040080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Beer is one of the most consumed alcoholic beverages in the world; its consumption and preference are evolving from traditional industrial beers of low complexity to novel craft beers with diverse flavour profiles. In such a competitive industry and considering the complexity of consumer behaviour, improvement and innovation become necessary. Consequently, consumer science, which is responsible for identifying the motivation behind customer preferences through their attitudes, perception and behaviour, has implemented strategies ranging from simple hedonic measurements to several innovative and emerging methodologies for a deeper understanding of the variables that affect the product experience: sensory, affective and cognitive. In this context, we offer a review inspired by previous research that explores some of the quantitative and qualitative methods used in consumer studies related to beer consumption, ranging from traditional approaches (acceptability, purchase intention, preference, etc.) to techniques that go beyond acceptability and allow a different understanding of aspects of consumer perception and behaviour (segmentation, expectations, emotions, representation, etc.). Also, innovative applications (contexts, immersive technologies and virtual reality, implicit measures, etc.) and current trends related to consumer science (Internet, social media, pairing, product experience, etc.) are addressed.
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Su X, Yu M, Wu S, Ma M, Su H, Guo F, Bian Q, Du T. Sensory lexicon and aroma volatiles analysis of brewing malt. NPJ Sci Food 2022; 6:20. [PMID: 35411041 PMCID: PMC9001694 DOI: 10.1038/s41538-022-00135-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Accepted: 03/04/2022] [Indexed: 11/24/2022] Open
Abstract
Malt is an important raw material in brewing beer. With the increasing development of craft beer, brewing malt has contributed diverse colours and abundant flavours to beer. While “malty” and “worty” were commonly used to describe the malt flavour of beer, they are still inadequate. This study focused on developing of a sensory lexicon and a sensory wheel for brewing malt. Here, a total of 22 samples were used for sensory evaluation. The panels identified 53 attributes to form the lexicon of brewing malt, including appearance, flavour, taste, and mouthfeel. After consulting with the experts from the brewing industry, 46 attributes were selected from the lexicon list to construct the sensory wheel. Based on the lexicon, rate-all-that-apply analysis was used to discriminate between six samples of different malt types. The principal component analysis results showed that malt types were significantly correlated with sensory features. To further understand the chemical origin of sensory attributes, partial least squares regression analysis was used to determine the association between the aroma compounds and sensory attributes. According to the colour range and malt types, 18 samples were used for sensory descriptive analysis and volatile compounds identification. Seven main flavours were selected from the brewing malt sensory wheel. 34 aroma compounds were identified by headspace solid phase microextraction gas chromatography-mass spectrometry-olfactometry. According to the partial least squares regression results, the aroma compounds were highly correlated with the sensory attributes of the brewing malt. This approach may have practical applications in the sensory studies of other products.
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Inhibitory effect of berberine hydrochloride against Candida albicans and the role of the HOG-MAPK pathway. J Antibiot (Tokyo) 2021; 74:807-816. [PMID: 34408288 DOI: 10.1038/s41429-021-00463-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 06/23/2021] [Accepted: 07/26/2021] [Indexed: 02/07/2023]
Abstract
Berberine hydrochloride (BH), an active component of Coptis chinensis and other plant taxa, has broad antimicrobial activity and may be useful for the treatment of Candida infections. In this study, the mechanisms underlying the inhibitory effect of BH against Candida albicans were evaluated, with a focus on the high-osmolarity glycerol mitogen-activated protein kinase (HOG-MAPK) pathway, which regulates multiple physiological functions. BH (256 and 64 μg ml-1) significantly increased intracellular glycerol and ROS levels in C. albicans, inhibited germ tube and hyphal formation, and increased chitin and β-1,3-glucan exposure on the cell wall. The inhibitory effect of BH was positively correlated with its concentration, and the inhibitory effect of 256 μg ml-1 BH was greater than that of 4 μg ml-1 fluconazole (FLC). Furthermore, RT-PCR analysis showed that 256 and 64 μg ml-1 BH altered the HOG-MAPK pathway in C. albicans. In particular, the upregulation of the core genes, SLN1, SSK2, HOG1, and PBS2 may affect the expression of key downstream factors related to glycerol synthesis and osmotic pressure (GPD1), ROS accumulation (ATP11 and SOD2), germ tube and hyphal formation (HWP1), and cell wall integrity (CHS3 and GSC1). BH affects multiple biological processes in C. albicans; thus, it can be an effective alternative to conventional azole antifungal agents.
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Jaeger SR, Rasmussen MA. Importance of data preparation when analysing written responses to open-ended questions: An empirical assessment and comparison with manual coding. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104270] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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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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Blanc S, Massaglia S, Borra D, Mosso A, Merlino V. Animal welfare and gender: a nexus in awareness and preference when choosing fresh beef meat? ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1747952] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- S. Blanc
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA) , Università di Torino, Grugliasco, Italy
| | - S. Massaglia
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA) , Università di Torino, Grugliasco, Italy
| | - D. Borra
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA) , Università di Torino, Grugliasco, Italy
| | - A. Mosso
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA) , Università di Torino, Grugliasco, Italy
| | - V.M. Merlino
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA) , Università di Torino, Grugliasco, Italy
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El Benni N, Stolz H, Home R, Kendall H, Kuznesof S, Clark B, Dean M, Brereton P, Frewer L, Chan MY, Zhong Q, Stolze M. Product attributes and consumer attitudes affecting the preferences for infant milk formula in China – A latent class approach. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.05.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Wang O, Somogyi S. Chinese consumers and shellfish: Associations between perception, quality, attitude and consumption. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.01.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Wang J, Mao J, Yang G, Zheng F, Niu C, Li Y, Liu C, Li Q. The FKS family genes cause changes in cell wall morphology resulted in regulation of anti-autolytic ability in Saccharomyces cerevisiae. BIORESOURCE TECHNOLOGY 2018; 249:49-56. [PMID: 29040859 DOI: 10.1016/j.biortech.2017.09.113] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 09/11/2017] [Accepted: 09/15/2017] [Indexed: 06/07/2023]
Abstract
The aim of this study was to discuss the functions of FKS family genes which encode β-1, 3-glucan synthase regarding the viability and autolysis of yeast strain. Loss of FKS1 gene severely influences the viability and anti-autolytic ability of yeast. Mutation of FKS1 and FKS2 genes led to cell reconstruction, resulting in a sharp shrinkage of cell volume and decreased stress resistance, viability, and anti-autolytic ability. Deletion of FKS3 gene did not clearly influence the synthesis of β-1, 3-glucan of yeast but increased the strain's stress resistance, viability, and anti-autolytic ability. It is suggested that FKS3 would be the potential target for improving the stress resistance of yeast. The results revealed the relationship among FKS family genes and demonstrated their functions on yeast cell wall construction and anti-autolytic ability.
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Affiliation(s)
- Jinjing Wang
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Jiangchuan Mao
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Ge Yang
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Feiyun Zheng
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Chengtuo Niu
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Yongxian Li
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Chunfeng Liu
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China
| | - Qi Li
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Wuxi, Jiangsu 214122, China; Lab of Brewing Science and Engineering of Jiangnan University, China, Wuxi, Jiangsu 214122, China.
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Nunes CDSO, de Carvalho GBM, da Silva MLC, da Silva GP, Machado BAS, Uetanabaro APT. Cocoa pulp in beer production: Applicability and fermentative process performance. PLoS One 2017; 12:e0175677. [PMID: 28419110 PMCID: PMC5395165 DOI: 10.1371/journal.pone.0175677] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2017] [Accepted: 03/29/2017] [Indexed: 11/18/2022] Open
Abstract
This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.
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Affiliation(s)
- Cassiane da Silva Oliveira Nunes
- Department of Biology and Biotechnology of Microorganisms, State University of Santa Cruz, Ilhéus, Bahia, Brazil
- Bahia Federal Institute Catu Campus, Catu, Bahia, Brazil
- * E-mail:
| | | | | | | | - Bruna Aparecida Souza Machado
- Department of Biotechnology and Food, Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
- Institute of Technology in Health, Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil
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