Situational appropriateness of beer is influenced by product familiarity

Giacalone, Davide; Frøst, Michael; Bredie, Wender L.P.; Pineau, Bénédicte; Hunter, Denise C.; Paisley, Amy G.; Beresford, Michelle K.; Jaeger, Sara R.

doi:10.1016/j.foodqual.2014.06.012

Cited by 95 publications

(55 citation statements)

References 66 publications

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“…This beer style is very common in the Brazilian market and has a great familiarity to consumers. Familiar beers would be more often cited as appropriate in most of usage contexts, and that familiar and novel products would be associated with different usage contexts [32]. Consumers perceive familiar beers to be more interesting and tasty [32], which can increase their preference, as verified in this study.…”

Section: Discussionsupporting

confidence: 70%

“…The lager beers show high L* values [19].The darker and more turbid beers show big scores in fruity, floral, and malty flavors, but they still have a low preference among consumers. Beer appearance provides substantial opportunities for product differentiation, and even beers of the same type have the potential to deliver on rather different usage contexts [32].…”

Section: Discussionmentioning

confidence: 99%

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Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

et al. 2018

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Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (n = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 °Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes; the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil.

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Section: Discussionsupporting

confidence: 70%

Section: Discussionmentioning

confidence: 99%

Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

et al. 2018

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“…However, the evaluation of beer shelf life should be more comprehensive and take into account the heterogeneity of chemical volatile groups presented in beer, which can either individually or simultaneously, influence the beer stale flavor in a synergistic or antagonistic sense [11]. Furthermore, beer aroma is also an important aspect in customer preferences and loyalty, since the typical beer consumer, once he/she has approved and selected a given brand, expects the same "degree of excellence" (i.e., quality) from the product on future experiences [6,[12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Chemometric analysis of the volatile fraction evolution of Portuguese beer under shelf storage conditions

Rendall

Reis

Pereira

et al. 2015

Chemometrics and Intelligent Laboratory Systems

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“…This result is consistent with previous research indicating that consumers have difficulties associating using situations with products they are not familiar with (Giacalone et al . ; Giacalone and Jaeger ). Overall, this suggests that consumers may have problems envisaging how to incorporate novel SBBs in their existing dietary practices.…”

Section: Discussionmentioning

confidence: 98%

Consumer‐Led Development of Novel Sea‐Buckthorn Based Beverages

Geertsen

Allesen-Holm

Giacalone

2016

Journal of Sensory Studies

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In the context of a growing interest toward foods of local origin, this research explored consumer perceptions of novel sea-buckthorn-based beverages (SBBs), developed by combining sea-buckthorn (hippophae rhamnoides L.) berries in combination with other locally sourced ingredients. Specifically, the aims of the present study were to test how newly developed SBBs were perceived compared to a selected market reference, and to determine their acceptability with a representative sample of the Danish consumer population. Using a combination of consumer-friendly product profiling methods, we investigated which product attributes were associated with different ingredient combinations. Promising prototypes were tested in a larger study where consumers (N 5 200) reported hedonic response and appropriateness of use for the SBBs. Results showed that the developed SBBs were generally well liked, but were perceived as appropriate for fewer usages than the existing ones, suggesting that consumers may find it hard to envisage how to incorporate novel SBBs in their existing dietary habits. Consumer demographics and psychographics did not significantly affect product acceptance, indicating that sensory characteristics were the most important drivers of consumer preferences within this product category. PRACTICAL APPLICATIONSThis study offers new insights into consumers' perception of novel food products of local origin. A key issue with such ingredients is that they have unique sensory properties which are unfamiliar to many consumers. We suggest evidence-based directions for product development and identify potential barriers to adoption that food producers should be aware of. Methodologically, this study shows a stepwise approach to consumer-driven product development that effectively differentiated between the products and identified most promising prototypes, and could, therefore, be beneficially applied to support product development efforts among small and medium-sized local producers.

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Situational appropriateness of beer is influenced by product familiarity

Cited by 95 publications

References 66 publications

Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

Chemometric analysis of the volatile fraction evolution of Portuguese beer under shelf storage conditions

Consumer‐Led Development of Novel Sea‐Buckthorn Based Beverages

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