Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions
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, bo...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/6/821 |
| _version_ | 1797564475934507008 |
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| author | Claudia Gonzalez Viejo Raúl Villarreal-Lara Damir D. Torrico Yaressi G. Rodríguez-Velazco Zamantha Escobedo-Avellaneda Perla A. Ramos-Parra Ronit Mandal Anubhav Pratap Singh Carmen Hernández-Brenes Sigfredo Fuentes |
| author_facet | Claudia Gonzalez Viejo Raúl Villarreal-Lara Damir D. Torrico Yaressi G. Rodríguez-Velazco Zamantha Escobedo-Avellaneda Perla A. Ramos-Parra Ronit Mandal Anubhav Pratap Singh Carmen Hernández-Brenes Sigfredo Fuentes |
| author_sort | Claudia Gonzalez Viejo |
| collection | DOAJ |
| description | 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 (<i>R</i> = 0.91; <i>R<sup>2</sup></i> = 0.83) between hordenine and alcohol content. Beers presenting higher concentrations of both, and higher bitterness, were related to negative emotions. Further studies should be conducted, giving more time for emotional response analysis between beer samples, and comparing alcoholic and non-alcoholic beers with similar styles, to separate the effects of alcohol and hordenine. This preliminary study was a first attempt to associate beer compounds with the emotional responses of consumers using non-invasive biometrics. |
| first_indexed | 2024-03-10T18:58:47Z |
| format | Article |
| id | doaj.art-ea2a3277c3004275be71c0eb8f2dbd6e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:58:47Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ea2a3277c3004275be71c0eb8f2dbd6e2023-11-20T04:36:12ZengMDPI AGFoods2304-81582020-06-019682110.3390/foods9060821Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited EmotionsClaudia Gonzalez Viejo0Raúl Villarreal-Lara1Damir D. Torrico2Yaressi G. Rodríguez-Velazco3Zamantha Escobedo-Avellaneda4Perla A. Ramos-Parra5Ronit Mandal6Anubhav Pratap Singh7Carmen Hernández-Brenes8Sigfredo Fuentes9Digital 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, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., MexicoDepartment of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New ZealandTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., MexicoFood, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1W4, CanadaFood, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1W4, CanadaTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., MexicoDigital Agriculture, Food and Wine Sciences Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, AustraliaSome 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 (<i>R</i> = 0.91; <i>R<sup>2</sup></i> = 0.83) between hordenine and alcohol content. Beers presenting higher concentrations of both, and higher bitterness, were related to negative emotions. Further studies should be conducted, giving more time for emotional response analysis between beer samples, and comparing alcoholic and non-alcoholic beers with similar styles, to separate the effects of alcohol and hordenine. This preliminary study was a first attempt to associate beer compounds with the emotional responses of consumers using non-invasive biometrics.https://www.mdpi.com/2304-8158/9/6/821hordeninehappinessbeer consumptionsensory analysisbeer styles |
| spellingShingle | Claudia Gonzalez Viejo Raúl Villarreal-Lara Damir D. Torrico Yaressi G. Rodríguez-Velazco Zamantha Escobedo-Avellaneda Perla A. Ramos-Parra Ronit Mandal Anubhav Pratap Singh Carmen Hernández-Brenes Sigfredo Fuentes Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions Foods hordenine happiness beer consumption sensory analysis beer styles |
| title | Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions |
| title_full | Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions |
| title_fullStr | Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions |
| title_full_unstemmed | Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions |
| title_short | Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions |
| title_sort | beer and consumer response using biometrics associations assessment of beer compounds and elicited emotions |
| topic | hordenine happiness beer consumption sensory analysis beer styles |
| url | https://www.mdpi.com/2304-8158/9/6/821 |
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