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Beverages
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Feature Papers in Sensory Analysis of Beverages Section—2nd Edition
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Feature Papers in Sensory Analysis of Beverages Section—2nd Edition

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Sensory Analysis of Beverages".

Deadline for manuscript submissions: closed (28 November 2023) | Viewed by 2078

Special Issue Editor

Dr. Laura Vázquez-Araújo

E-Mail Website
Guest Editor
BCC Innovation, Technology Center in Gastronomy of Basque Culinary Center, Juan Avelino Barriola 101, 20009 Donostia-San Sebastián, Spain
Interests: sensory analysis; volatile compounds; beer; gastronomy; food and beverages pairing; crossmodal perception
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Considering the impact of the previous Special Issue we released on the topic of sensory analysis, we are pleased to announce that we are launching a second SI on the topic, entitled “Feature Papers in Sensory Analysis of Beverages Section—2nd Edition”.

The Special Issue will present a collection of feature papers on recent developments in the sensory analysis of beverages, including the impact of raw materials or variations in beverages on their organoleptic properties, the relationship between physicochemical and sensory properties, consumers’ opinion of different intrinsic/extrinsic beverages properties, new methods in the study of the sensory properties of beverages, new beverage developments obtained using a consumer-centered approach, cross-cultural studies on beverage perception or choice, etc.

This Special Issue invites researchers in the field to submit papers that feature original research and review articles. If interested in contributing to this Special Issue, researchers should send the (tentative) title and abstract of their potential paper/review to the guest editor listed below. We are looking forward to receiving your contribution.

Dr. Laura Vázquez-Araújo
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sensory
  • beverage
  • consumer
  • perception
  • organoleptic properties
  • flavor

Published Papers (1 paper)

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Research

9 pages, 1638 KiB  
Article
Effect of Recipient’s Tactile Properties and Expectations on Beer Perception
by Shubham Sandilya, Natalia Oroya, Teresa Moral and Laura Vázquez-Araújo
Beverages 2023, 9(3), 75; https://doi.org/10.3390/beverages9030075 - 05 Sep 2023
Viewed by 1850
Abstract
Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture of [...] Read more.
Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture of the glass used to drink beer affects the perception and emotions generated by the experience. Two tasting sessions were conducted, where participants were served two types of beer (alcoholic and non-alcoholic) in four glasses with different textures. The participants rated liking, the perceived differences in several sensory attributes using a Just-About-Right scale, and the emotions elicited by the drinking experience using a Check-All-That-Apply question. The results indicated that the texture of the container did not affect the participants’ perception of the alcoholic beer. However, for the non-alcoholic beer, participants liked the sample served in the glass with a plain surface over the ceramic glass. Participants’ awareness of drinking a non-alcoholic beer did not affect any of the studied attributes. The results of this study suggested that different textured glasses could be used to differentiate brands, restaurants, etc., from competitors and create a unique identity without significantly affecting the perception of beer properties. Full article
(This article belongs to the Special Issue Feature Papers in Sensory Analysis of Beverages Section—2nd Edition)
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