Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions.
beer consumption
beer styles
happiness
hordenine
sensory analysis
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
22 Jun 2020
22 Jun 2020
Historique:
received:
04
06
2020
revised:
13
06
2020
accepted:
17
06
2020
entrez:
26
6
2020
pubmed:
26
6
2020
medline:
26
6
2020
Statut:
epublish
Résumé
Some chemical compounds, especially alcohol, sugars, and alkaloids such as hordenine, have been reported as elicitors of different emotional responses. This preliminary study was based on six commercial beers selected according to their fermentation type, with two beers of each type (spontaneous, bottom, and top). Chemometry and sensory analysis were performed for all samples to determine relationships and patterns between chemical composition and emotional responses from consumers. The results showed that sweeter samples were associated with higher perceived liking by consumers and positive emotions, which corresponded to spontaneous fermentation beers. There was high correlation (
Identifiants
pubmed: 32580405
pii: foods9060821
doi: 10.3390/foods9060821
pmc: PMC7353658
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Universitas 21
ID : 2018
Organisme : Consejo Nacional de Ciencia y Tecnología
ID : 359813
Organisme : Consejo Nacional de Ciencia y Tecnología
ID : 560895
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