Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers
The study of emotional responses from consumers toward beer products is an important digital tool to obtain novel information about the acceptability of beers and their optimal physicochemical composition. This research proposed the use of biometrics to assess emotional responses from Mexican beer c...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/3/269 |
| _version_ | 1797611838555291648 |
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| author | Claudia Gonzalez Viejo Carmen Hernandez-Brenes Raul Villarreal-Lara Irma C. De Anda-Lobo Perla A. Ramos-Parra Esther Perez-Carrillo Jorge A. Clorio-Carrillo Eden Tongson Sigfredo Fuentes |
| author_facet | Claudia Gonzalez Viejo Carmen Hernandez-Brenes Raul Villarreal-Lara Irma C. De Anda-Lobo Perla A. Ramos-Parra Esther Perez-Carrillo Jorge A. Clorio-Carrillo Eden Tongson Sigfredo Fuentes |
| author_sort | Claudia Gonzalez Viejo |
| collection | DOAJ |
| description | The study of emotional responses from consumers toward beer products is an important digital tool to obtain novel information about the acceptability of beers and their optimal physicochemical composition. This research proposed the use of biometrics to assess emotional responses from Mexican beer consumers while tasting top- and bottom-fermented samples. Furthermore, a novel emotional validation assessment using proven evoking images for neutral, negative, and positive emotions was proposed. The results showed that emotional responses obtained from self-reported emoticons and biometrics are correlated to the specific emotions evoked by the visual, aroma, and taste aspects of beers. Consumers preferred bottom-fermentation beers and disliked the wheat-based and higher-bitterness samples. Chemical compounds and concentrations were in accordance to previously reported research for similar beer styles. However, the levels of hordenine were not high enough to evoke positive emotions in the biometric assessment, which opens additional research opportunities to assess higher concentrations of this alkaloid to increase the happiness perception of low or non-alcoholic beers. |
| first_indexed | 2024-03-11T06:34:18Z |
| format | Article |
| id | doaj.art-c7b31110f201493cb2dc797178c72bc0 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T06:34:18Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-c7b31110f201493cb2dc797178c72bc02023-11-17T11:02:20ZengMDPI AGFermentation2311-56372023-03-019326910.3390/fermentation9030269Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in ConsumersClaudia Gonzalez Viejo0Carmen Hernandez-Brenes1Raul Villarreal-Lara2Irma C. De Anda-Lobo3Perla A. Ramos-Parra4Esther Perez-Carrillo5Jorge A. Clorio-Carrillo6Eden Tongson7Sigfredo Fuentes8Digital Agriculture, Food and Wine Sciences Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, AustraliaTecnologico de Monterrey, School of Engineering and Science, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Leon, MexicoTecnologico de Monterrey, School of Engineering and Science, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Leon, MexicoTecnologico de Monterrey, School of Engineering and Science, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Leon, MexicoTecnologico de Monterrey, School of Engineering and Science, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Leon, MexicoTecnologico de Monterrey, School of Engineering and Science, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Leon, MexicoTecnologico de Monterrey, School of Engineering and Science, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Leon, MexicoDigital Agriculture, Food and Wine Sciences Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, AustraliaDigital Agriculture, Food and Wine Sciences Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, AustraliaThe study of emotional responses from consumers toward beer products is an important digital tool to obtain novel information about the acceptability of beers and their optimal physicochemical composition. This research proposed the use of biometrics to assess emotional responses from Mexican beer consumers while tasting top- and bottom-fermented samples. Furthermore, a novel emotional validation assessment using proven evoking images for neutral, negative, and positive emotions was proposed. The results showed that emotional responses obtained from self-reported emoticons and biometrics are correlated to the specific emotions evoked by the visual, aroma, and taste aspects of beers. Consumers preferred bottom-fermentation beers and disliked the wheat-based and higher-bitterness samples. Chemical compounds and concentrations were in accordance to previously reported research for similar beer styles. However, the levels of hordenine were not high enough to evoke positive emotions in the biometric assessment, which opens additional research opportunities to assess higher concentrations of this alkaloid to increase the happiness perception of low or non-alcoholic beers.https://www.mdpi.com/2311-5637/9/3/269hordeninealcohol contentelicited emotionsGeneva imagesemoticonsbiometrics |
| spellingShingle | Claudia Gonzalez Viejo Carmen Hernandez-Brenes Raul Villarreal-Lara Irma C. De Anda-Lobo Perla A. Ramos-Parra Esther Perez-Carrillo Jorge A. Clorio-Carrillo Eden Tongson Sigfredo Fuentes Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers Fermentation hordenine alcohol content elicited emotions Geneva images emoticons biometrics |
| title | Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers |
| title_full | Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers |
| title_fullStr | Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers |
| title_full_unstemmed | Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers |
| title_short | Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers |
| title_sort | effects of different beer compounds on biometrically assessed emotional responses in consumers |
| topic | hordenine alcohol content elicited emotions Geneva images emoticons biometrics |
| url | https://www.mdpi.com/2311-5637/9/3/269 |
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