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Ramos‐Parra PA, De Anda‐Lobo IC, Viejo CG, Villarreal‐Lara R, Clorio‐Carillo JA, Marín‐Obispo LM, Obispo‐Fortunato DJ, Escobedo‐Avellaneda Z, Fuentes S, Pérez‐Carillo E, Hernandez‐Brenes C. Consumer insights into the at-home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics. Food Sci Nutr 2024; 12:4063-4075. [PMID: 38873484 PMCID: PMC11167190 DOI: 10.1002/fsn3.4066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 02/21/2024] [Accepted: 02/22/2024] [Indexed: 06/15/2024] Open
Abstract
Consumer acceptability of beers is influenced by product formulation and processing conditions, which impart unique sensory profiles. This study used multivariate techniques to evaluate at-home consumer sensory acceptability of six commercial beers considering their style, fermentation type, and chemical composition. Samples included top-fermented beers (American India Pale Ale and Stout) and bottom-fermented beers (Pilsner, zero-alcohol Pilsner, Vienna Lager, and Munich Dunkel). Beer consumers (n = 50) conducted sensory hedonic, check-all-that-apply (CATA) and just-about-right (JAR) tests. Chemometric variables included iso-alpha-acids, hordenine, and volatile aromatic compounds, quantified by chromatographic methods, whereas bitterness units (IBU) were determined spectrophotometrically. Lager beers had higher acceptability than top-fermented beer (p < .05) for all attributes. Light-colored beers and medium-height foams had the highest liking scores for visual sensory attributes. Higher concentrations of bitter-tasting molecules, hordenine, and acidity decreased the liking scores of top-fermented (Ale) beers, as a sensory penalty analysis suggested. In contrast, the most favored beers (Pilsners and Munich Dunkel) contained higher fusel alcohol esters linked to fruity aromatic notes. Although a low conversion rate of fatty acids into fruity esters was noted in nonalcoholic Pilsner, its overall liking score was not statistically different from the alcoholic version. However, consumers perceived the nonalcoholic Pilsner as less bitter than its alcoholic counterpart even when IBUs were nonsignificantly different. This study emphasized the significance of understanding beer chemometrics to comprehend consumer acceptability, highlighting the crucial role of bitter molecules. Hence, hordenine, acidity, and volatile contents provided additional and valuable insights into consumer preferences.
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Affiliation(s)
| | | | - Claudia Gonzalez Viejo
- Digital Agriculture, Food and Wine Research Group, Faculty of SciencesThe University of MelbourneParkvilleVictoriaAustralia
| | - Raúl Villarreal‐Lara
- Tecnologico de MonterreyEscuela de Ingeniería y CienciasMonterreyNLMéxico
- SensoLab SolutionsCentro de Innovación y Transferencia Tecnológica (CIT2)MonterreyMexico
| | | | | | | | | | - Sigfredo Fuentes
- Tecnologico de MonterreyEscuela de Ingeniería y CienciasMonterreyNLMéxico
- Digital Agriculture, Food and Wine Research Group, Faculty of SciencesThe University of MelbourneParkvilleVictoriaAustralia
| | | | - Carmen Hernandez‐Brenes
- Tecnologico de MonterreyEscuela de Ingeniería y CienciasMonterreyNLMéxico
- Tecnologico de MonterreyInstitute for Obesity ResearchMonterreyNLMéxico
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2
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Drake MA, Watson ME, Liu Y. Sensory Analysis and Consumer Preference: Best Practices. Annu Rev Food Sci Technol 2023; 14:427-448. [PMID: 36972161 DOI: 10.1146/annurev-food-060721-023619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Sensory science is a multidisciplinary field that encompasses a wide variety of established and newly developed tests to document human responses to stimuli. Sensory tests are not limited to the area of food science but they find wide application within the diverse areas of the food science arena. Sensory tests can be divided into two basic groups: analytical tests and affective tests. Analytical tests are generally product-focused, and affective tests are generally consumer-focused. Selection of the appropriate test is critical for actionable results. This review addresses an overview of sensory tests and best practices.
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Affiliation(s)
- M A Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA;
| | - M E Watson
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA;
| | - Y Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA;
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3
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Spence C. On the manipulation, and meaning(s), of color in food: A historical perspective. J Food Sci 2023; 88:5-20. [PMID: 36579463 DOI: 10.1111/1750-3841.16439] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 12/30/2022]
Abstract
While there has long been public concern over the use of artificial/synthetic food colors, it should be remembered that food and drink products (e.g., red wine) have been purposefully colored for millennia. This narrative historical review highlights a number of reasons that food and drink have been colored, including to capture the shopper's visual attention through to signaling the likely taste/flavor. Over the course of the last century, there has, on occasion, also been interest in the playful, or sometimes even deliberately discombobulating, use of food coloring by modernist chefs and others. The coloring (or absence of color) of food and drink can, though, sometimes also take on more of a symbolic meaning, and, in a few cases, specific food colors may acquire a signature, or branded (i.e., semantic) association. That said, with food color being associated with so many different potential "meanings," it is an open question as to which meaning the consumer will associate with any given instance of color in food, and what role context may play in their decision. Laboratory-based sensory science research may not necessarily successfully capture the full range of meanings that may be associated with food color in the mind of the consumer. Nevertheless, it seems likely that food color will continue to play an important role in dictating consumer behavior in the years to come, even though the visual appearance of food is increasingly being mediated via technological means, including virtual and augmented reality.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford, UK
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4
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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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5
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Yang N, Wu C, Yang H, Guo Z, Jian H, Jiang T, Lei H. Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102008] [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]
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6
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The physics and chemistry of beer foam: a review. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04134-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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Assessing the influence of colour and glass type on beer expectations. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Blackmore H, Hidrio C, Yeomans MR. How sensory and hedonic expectations shape perceived properties of regular and non-alcoholic beer. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Ivanova N, Yang Q, Bastian SE, Wilkinson KL, Ford R. Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104383] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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10
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The Influence of Transport and Storage Conditions on Beer Stability—a Systematic Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02790-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Rivaroli S, Calvo-Porral C, Spadoni R. Using food choice questionnaire to explain Millennials’ attitudes towards craft beer. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104408] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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12
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Brewing on an industrial and a craft scale – impact on the physicochemical properties and volatile compounds profile of the pale pilsener-style lager beer analysed with HS/GC-MS. ACTA INNOVATIONS 2021. [DOI: 10.32933/actainnovations.41.6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The pale Pilsener-style lager beers produced on a massive and craft scale were taken to analyse their basic physicochemical properties (alcohol content, pH, haze, real degree of fermentation) and volatile compounds profiles. The research was carried out using a beer analyser equipment and a headspace gas chromatography-mass spectrometry method (HS/GC-MS). The findings showed that in terms of physicochemical and flavour attributes, the quality of craft beers differed to a higher degree from the standard Pilsener beer quality than in the case of industrial beers.
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13
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Blackmore H, Hidrio C, Yeomans MR. A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104326] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Development of an Araucaria araucana Beer-like Beverage: Process and Product. FERMENTATION 2021. [DOI: 10.3390/fermentation7030170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The seed from the Araucaria araucana (in Spanish, piñon) tree, native to Chile and Argentina, is sold mainly as raw seed. Engineering a process to add value to piñon has the potential to positively impact local indigenous communities with very little ecological impact because it is routinely harvested in the wild. This study evaluated the feasibility of using 100% piñon, or as a blend with barley malt, to produce a beer-like beverage, while also evaluating consumer acceptance of the beverage’s piñon characteristics. Prototypes generated based on 93% piñon and 7% oat (enzymatic treatment of α-amylase, glucoamylase, protease and β-glucanase), as well as 50% piñon and 50% barley (no external enzymatic treatment), were evaluated. Overall acceptability by a consumer acceptance panel (21 consumers) rated the 100% piñon and the piñon–barley malt blend 5/9 and 7/9, respectively. The piñon–barley malt blend prototype stood out for its low level of carbohydrates, high potassium content and banana and clove aromas.
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15
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Do consumers perceive the flavors announced on food packages? Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03575-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Ribeiro MN, Carvalho IA, Sousa MMM, Coelho LM, Rezende DC, Pinheiro ACM. Visual expectation of craft beers in different glass shapes. J SENS STUD 2020. [DOI: 10.1111/joss.12618] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Michele N. Ribeiro
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Iago A. Carvalho
- Institute of Computing Universidade Estadual de Campinas Campinas Brazil
| | - Maísa M. M. Sousa
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Laura M. Coelho
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Daniel C. Rezende
- Department of Administration and Economics Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Ana C. M. Pinheiro
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
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17
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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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18
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Seo HS, Adams SH, Howard LR, Brownmiller C, Hogan V, Chen JR, Pramudya RC. Children's liking and wanting of foods vary over multiple bites/sips of consumption: A case study of foods containing wild blueberry powder in the amounts targeted to deliver bioactive phytonutrients for children. Food Res Int 2020; 131:108981. [PMID: 32247487 DOI: 10.1016/j.foodres.2020.108981] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 01/04/2020] [Accepted: 01/04/2020] [Indexed: 12/30/2022]
Abstract
To encourage children to frequently consume wild blueberries as part of their dietary patterns, incorporating blueberry powder into specific foods may be an effective strategy. Thus, it is important to determine appropriate types of food products that both minimize food processing-induced loss of beneficial components of blueberries (e.g., anthocyanins) and satisfy at the same time both nutritional and sensory aspects. For clinical studies assessing the health benefits of blueberry-containing food samples, it would be important to ensure children consume the entire portion of the test samples. This study, therefore, aimed at determining how sensory acceptability (liking) and psychological reward (wanting) of wild blueberry-based foods vary over multiple steps of ad libitum consumption: appearance, first bite/sip, half bite/sip, and full consumption. Five different types of foods containing the targeted amount of wild blueberry powder were prepared for sensory testing (oatmeal bar, beverage, ice pop, gummy, and cookie), and the residual amounts of total anthocyanin and chlorogenic acid were measured to confirm levels targeted to deliver bioactive amounts of these phytochemicals. Results showed that while overall liking and desire to eat did not differ among the five samples at the appearance and first bite/sip steps, they differed significantly at the end of consumption. Although children liked and wanted to consume the cookies more when compared to beverages, ice pops, and/or gummies, total anthocyanin contents were lower in cookies and gummies than in wild blueberry powder, beverage, and ice pop samples. Notably, the oatmeal bars with significant amounts of total anthocyanin and chlorogenic acid did not significantly differ from the cookies with respect to overall liking, desire to eat, and the amount consumed. In conclusion, this study shows that sensory evaluation using multiple bites/sips of ad libitum food consumption, along with a measurement of beneficial compounds, is efficient in determining appropriate vehicles for clinical studies of wild blueberry-containing foods.
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Affiliation(s)
- Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
| | - Sean H Adams
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR, 72202, USA; Arkansas Children's Nutrition Center, 15 Children's Way, 512-20B, Little Rock, AR 72202, USA
| | - Luke R Howard
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Cindy Brownmiller
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Victoria Hogan
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Jin-Ran Chen
- Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR, 72202, USA; Arkansas Children's Nutrition Center, 15 Children's Way, 512-20B, Little Rock, AR 72202, USA
| | - Ragita C Pramudya
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
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