Next Article in Journal
Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins
Next Article in Special Issue
Non-invasive Biometrics and Machine Learning Modeling to Obtain Sensory and Emotional Responses from Panelists during Entomophagy
Previous Article in Journal
Optimization of Short-Term Hot-Water Treatment of Apples for Fruit Salad Production by Non-Invasive Chlorophyll-Fluorescence Imaging
Previous Article in Special Issue
Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study
Open AccessArticle

Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions

Digital Agriculture, Food and Wine Sciences Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
SensoLab Solutions, Centro de Innovación y Transferencia Tecnológica (CIT2), Ave. Eugenio Garza Sada #427 Col. Altavista, Monterrey 64849, N.L., Mexico
Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1W4, Canada
Author to whom correspondence should be addressed.
These authors contributed equally.
Foods 2020, 9(6), 821;
Received: 4 June 2020 / Revised: 13 June 2020 / Accepted: 17 June 2020 / Published: 22 June 2020
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 (R = 0.91; R2 = 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. View Full-Text
Keywords: hordenine; happiness; beer consumption; sensory analysis; beer styles hordenine; happiness; beer consumption; sensory analysis; beer styles
Show Figures

Figure 1

MDPI and ACS Style

Gonzalez Viejo, C.; Villarreal-Lara, R.; Torrico, D.D.; Rodríguez-Velazco, Y.G.; Escobedo-Avellaneda, Z.; Ramos-Parra, P.A.; Mandal, R.; Pratap Singh, A.; Hernández-Brenes, C.; Fuentes, S. Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions. Foods 2020, 9, 821.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop