1
|
Bimbo F, De Meo E, Baiano A, Carlucci D. The Value of Craft Beer Styles: Evidence from the Italian Market. Foods 2023; 12:foods12061328. [PMID: 36981254 PMCID: PMC10047966 DOI: 10.3390/foods12061328] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/14/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
This study aims to estimate the market value, or implicit prices, associated with the main craft beer attributes (e.g., beer style, organic, gluten-free, and package-related features) and support producers in detecting the more profitable marketing strategies. For this purpose, we conducted an empirical analysis employing sales data of craft beers from the Italian online market, and we estimated a hedonic price model via ordinary least squares. Results show that the type of package and cup only has moderate effects on price. Furthermore, a moderate premium price is found for gluten-free craft beers, while craft beers with organic labels and Italian origin do not benefit from the higher price. Instead, the beer style adopted strongly affected the product price: the highest premium prices were detected for Barleywine (+49.9%) and Italian Grape Ale (+39.6%) beer styles. Furthermore, relevant premium prices, higher than +25%, were estimated for other beer styles such as Sour, Fruit Beer, and Stout. Results suggest that artisanal breweries can effectively differentiate their product according to the beer style. To the best of our knowledge, the current study offers the first empirical evidence on how beer styles as well as other product characteristics affect the market price of craft beer by using secondary data.
Collapse
Affiliation(s)
- Francesco Bimbo
- Department of Agricultural, Food, Natural Resources and Engineering Sciences (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Emilio De Meo
- Department of Soil, Plant and Food Science (Di.S.S.P.A.), University of Bari Aldo Moro, Via G. Amendola, 165/a, 70126 Bari, Italy
| | - Antonietta Baiano
- Department of Agricultural, Food, Natural Resources and Engineering Sciences (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Domenico Carlucci
- Department of Soil, Plant and Food Science (Di.S.S.P.A.), University of Bari Aldo Moro, Via G. Amendola, 165/a, 70126 Bari, Italy
| |
Collapse
|
2
|
Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer. Foods 2022; 11:foods11182787. [PMID: 36140918 PMCID: PMC9497594 DOI: 10.3390/foods11182787] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/29/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
During the last few years, consumer demand has been increasingly oriented to fermented foods with functional properties. This work proposed to use selected non-conventional yeasts (NCY) Lachanceathermotolerans and Kazachstaniaunispora in pure and mixed fermentation to produce craft beer fortified with hydrolyzed red lentils (HRL). For this, fermentation trials using pils wort (PW) and pils wort added with HRL (PWL) were carried out. HRL in pils wort improved the fermentation kinetics both in mixed and pure fermentations without negatively affecting the main analytical characters. The addition of HRL determined a generalized increase in amino acids concentration in PW. L. thermotolerans and K. unispora affected the amino acid profile of beers (with and without adding HRL). The analysis of by-products and volatile compounds in PW trials revealed a significant increase of some higher alcohols with L. thermotolerans and ethyl butyrate with K. unispora. In PWL, the two NCY showed a different behavior: an increment of ethyl acetate (K. unispora) and β-phenyl ethanol (L. thermotolerans). Sensory analysis showed that the presence of HRL characterized all beers, increasing the perception of the fruity aroma in both pure and mixed fermentation.
Collapse
|
3
|
Matukas M, Starkute V, Zokaityte E, Zokaityte G, Klupsaite D, Mockus E, Rocha JM, Ruibys R, Bartkiene E. Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer. Foods 2022; 11:foods11152317. [PMID: 35954083 PMCID: PMC9368685 DOI: 10.3390/foods11152317] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 07/29/2022] [Accepted: 07/29/2022] [Indexed: 01/03/2023] Open
Abstract
Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography–mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer (p = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion “neutral”, and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain.
Collapse
Affiliation(s)
- Mazvydas Matukas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Egle Zokaityte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Gintare Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal;
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio Str. 58, LT-44244 Kaunas, Lithuania;
| | - Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
- Correspondence: ; Tel.: +370-601-35837
| |
Collapse
|
4
|
Assessing the influence of colour and glass type on beer expectations. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
5
|
Hinojosa-Aguayo I, Garcia-Burgos D, Catena A, González F. Implicit and explicit measures of the sensory and hedonic analysis of beer: The role of tasting expertise. Food Res Int 2022; 152:110873. [DOI: 10.1016/j.foodres.2021.110873] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 11/30/2021] [Accepted: 12/04/2021] [Indexed: 11/29/2022]
|
6
|
Lazzari A, Barbosa HD, Filho ERM, Dada AP, Saraiva BR, Matumoto‐Pintro PT. Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz. J SENS STUD 2021. [DOI: 10.1111/joss.12731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anderson Lazzari
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Heloisa Dias Barbosa
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | | | - Ana Paula Dada
- Departamento de Engenharia de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Bianka Rocha Saraiva
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | | |
Collapse
|
7
|
Donadini G, Spigno G. Beer Brewing in Namibia and Sensory Profile of Beer on Sale in the Namibian Market. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.2000328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Gianluca Donadini
- Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, I-29122Piacenza, Italy
| | - Giorgia Spigno
- Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, I-29122Piacenza, Italy
| |
Collapse
|
8
|
Loh LX, Ng DHJ, Toh M, Lu Y, Liu SQ. Targeted and Nontargeted Metabolomics of Amino Acids and Bioactive Metabolites in Probiotic-Fermented Unhopped Beers Using Liquid Chromatography High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14024-14036. [PMID: 34734707 DOI: 10.1021/acs.jafc.1c03992] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Beer is one of the most popular beverages in the world. The increased popularity of craft beers has led to the development of unique beers that are alcohol-free, gluten-free, low calorie, or with functional properties through fermentation with probiotic microorganisms. In this study, functional unhopped beers were evaluated by utilizing probiotics (Lacticaseibacillus paracasei Lpc-37 and ibSium Saccharomyces cerevisiae CNCM I-3856) as starter cultures. The metabolites produced by probiotics were investigated using a nontargeted metabolomics approach and identified against metabolomics databases (Kyoto Encyclopedia of Genes and Genomes (KEGG), Human Metabolome Database (HMDB), Yeast Metabolome Database (YMDB), METLIN tandem mass spectrometry (MS/MS)). Derivatives of branched-chain (leucine) and aromatic amino acids (phenylalanine, tryptophan, and tyrosine) were enriched (one-way analysis of variance (ANOVA) p < 0.05) in probiotic-fermented unhopped beers, especially tryptophan metabolites. In addition, the synergistic effects of yeast-lactic acid bacteria (LAB) interactions led to further enrichment of higher acids such as (S)-(-)-2-hydroxyisocaproic acid, phenyllactic acid, hydroxyphenyllactic acid, and indolelactic acid. The potential pathways for the formation of novel bioactive tryptophan metabolites (indole and indoleacrylic acid) by LAB were elucidated. Altogether, probiotic LAB-fermented unhopped beer showed the highest antioxidant capacity and total phenolic content. This work provides the basis for the discovery of bioactive metabolites in probiotic-fermented foods.
Collapse
Affiliation(s)
- Li Xuan Loh
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
| | - Daniel H J Ng
- International Food and Water Research Centre, Waters Corporation, 1 Science Park Road #01-10, The Capricorn, Singapore Science Park II, Singapore 117528, Singapore
| | - Mingzhan Toh
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
| | - Yuyun Lu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou 215123, Jiangsu, China
| |
Collapse
|
9
|
Donadini G, Bertuzzi T, Rossi F, Spigno G, Porretta S. Uncovering Patterns of Italian Consumers’ Interest for Gluten-Free Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2020.1864839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Gianluca Donadini
- DiSTAS – Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Terenzio Bertuzzi
- DIANA - Department of Animal, Food and Nutrition Science, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Filippo Rossi
- DIANA - Department of Animal, Food and Nutrition Science, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giorgia Spigno
- DiSTAS – Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Sebastiano Porretta
- Department of Consumer Science, SSICA - Experimental Station for the Food Preserving Industry, Parma, Italy
| |
Collapse
|
10
|
Determination of Alcohol Content in Beers of Different Styles Based on Portable Near-Infrared Spectroscopy and Multivariate Calibration. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02126-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
11
|
Luliński P, Janczura M, Sobiech M, Giebułtowicz J. Magnetic Molecularly Imprinted Nano-Conjugates for Effective Extraction of Food Components-A Model Study of Tyramine Determination in Craft Beers. Int J Mol Sci 2021; 22:9560. [PMID: 34502468 PMCID: PMC8430699 DOI: 10.3390/ijms22179560] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 12/16/2022] Open
Abstract
In this paper, magnetic molecularly imprinted nano-conjugates were synthesized to serve as selective sorbents in a model study of tyramine determination in craft beer samples. The molecularly imprinted sorbent was characterized in terms of morphology, structure, and composition. The magnetic dispersive solid phase extraction protocol was developed and combined with liquid chromatography coupled with mass spectrometry to determine tyramine. Ten samples of craft beers were analyzed using a validated method, revealing tyramine concentrations in the range between 0.303 and 126.5 mg L-1. Tyramine limits of detection and quantification were 0.033 mg L-1 and 0.075 mg L-1, respectively. Therefore, the fabricated molecularly imprinted magnetic nano-conjugates with a fast magnetic responsivity and desirable adsorption performance could be an effective tool for monitoring tyramine levels in beverages.
Collapse
Affiliation(s)
- Piotr Luliński
- Department of Organic Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland; (P.L.); (M.J.)
| | - Marta Janczura
- Department of Organic Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland; (P.L.); (M.J.)
| | - Monika Sobiech
- Department of Organic Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland; (P.L.); (M.J.)
| | - Joanna Giebułtowicz
- Department of Bioanalysis and Drugs Analysis, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland;
| |
Collapse
|
12
|
Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must. BEVERAGES 2021. [DOI: 10.3390/beverages7020034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined quantities of grape must. However, information on the effects of these additions on the composition of final beers are still scarce. This work is hence focused on the chromatic, volatile, phenolic and sensory characterization of IGA beers obtained with the addition of grape musts during brewing process. To this aim, different amounts of must (5, 10 and 20%) from cv. Lambrusco red grapes were added to a lager wort before primary fermentation. Beers were then characterized by HPLC-MS, GC-MS and sensory analysis in order to determine phenolic and aroma compounds along with their sensory attributes. Results confirmed the addition of must from cv. Lambrusco grapes capable to enrich beers in color, acids, phenolic (up to 7-folded increased) and volatile compounds, while giving complexity to beers. These results, which were confirmed by a trained sensory panel, are among the very first insights on the impact of red grape must in brewing, both from a compositional and sensory point of view.
Collapse
|
13
|
Abstract
Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.
Collapse
|
14
|
A Metabolomic Approach to Beer Characterization. Molecules 2021; 26:molecules26051472. [PMID: 33800512 PMCID: PMC7962951 DOI: 10.3390/molecules26051472] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 03/04/2021] [Accepted: 03/04/2021] [Indexed: 11/16/2022] Open
Abstract
The consumers’ interest towards beer consumption has been on the rise during the past decade: new approaches and ingredients get tested, expanding the traditional recipe for brewing beer. As a consequence, the field of “beeromics” has also been constantly growing, as well as the demand for quick and exhaustive analytical methods. In this study, we propose a combination of nuclear magnetic resonance (NMR) spectroscopy and chemometrics to characterize beer. 1H-NMR spectra were collected and then analyzed using chemometric tools. An interval-based approach was applied to extract chemical features from the spectra to build a dataset of resolved relative concentrations. One aim of this work was to compare the results obtained using the full spectrum and the resolved approach: with a reasonable amount of time needed to obtain the resolved dataset, we show that the resolved information is comparable with the full spectrum information, but interpretability is greatly improved.
Collapse
|
15
|
Ribeiro MN, Carvalho IA, Sousa MMM, Coelho LM, Rezende DC, Pinheiro ACM. Visual expectation of craft beers in different glass shapes. J SENS STUD 2020. [DOI: 10.1111/joss.12618] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Michele N. Ribeiro
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Iago A. Carvalho
- Institute of Computing Universidade Estadual de Campinas Campinas Brazil
| | - Maísa M. M. Sousa
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Laura M. Coelho
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Daniel C. Rezende
- Department of Administration and Economics Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | - Ana C. M. Pinheiro
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| |
Collapse
|
16
|
Potential Applicability of Cocoa Pulp ( Theobroma cacao L) as an Adjunct for Beer Production. ScientificWorldJournal 2020; 2020:3192585. [PMID: 32934606 PMCID: PMC7484685 DOI: 10.1155/2020/3192585] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 07/17/2020] [Indexed: 01/13/2023] Open
Abstract
The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer production. The cocoa pulp showed relevant quantities of compounds important in fermentation, such as sugars, acids, and minerals. In fermentation using the adjunct, the proportions of pulp used were 10, 30, and 49%. A significant difference was found between the adjunct and all-malt worts. The 30% cocoa pulp concentration as an adjunct for malt in the fermentation medium contributed the most to the fermentative performance of the yeasts at both 15 and 22°C based on the consumption of apparent extract (°Plato), ethanol production, and cellular growth.
Collapse
|
17
|
Betancur MI, Motoki K, Spence C, Velasco C. Factors influencing the choice of beer: A review. Food Res Int 2020; 137:109367. [PMID: 33233069 DOI: 10.1016/j.foodres.2020.109367] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 05/10/2020] [Accepted: 05/27/2020] [Indexed: 12/21/2022]
Abstract
Research on those variables that have been shown to influence the consumer's choice of beer is reviewed. The focus is on the choice of whether to drink beer as opposed to a beverage from another category, and to a greater extent, the choice between different types or styles of beer. Inspired by previous research on a diverse array of factors that have been shown to influence food and beverage choice, the review examines how beer choice is driven by consumer variables (covering biological, psychological, and socio-cultural factors), product-intrinsic attributes (the sensory aspects of the beer itself), product-extrinsic attributes (external sensory characteristics, such as packaging), and contextual and environmental influences. These situational factors refer to variables such as the location where choice/consumption takes place (i.e., on- versus off-trade), as well as the context, occasion, and reason for drinking. Current trends related to choice and consumption, such as the emerging interest in beer-food pairing, are also examined. The review groups these attributes which affect people's beer wanting, choice, and purchase in order to understand the beer consumer's choice process. Along with general conclusions, a number of key directions for future research are also presented, given that the relative contribution of each type of factor on consumer's choice behaviour is still unclear.
Collapse
Affiliation(s)
| | - Kosuke Motoki
- Department of Food Management, Miyagi University, Sendai, Japan
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, UK
| | - Carlos Velasco
- Centre for Multisensory Marketing, Department of Marketing, BI Norwegian Business School, Oslo, Norway.
| |
Collapse
|
18
|
Rivaroli S, Baldi B, Spadoni R. Consumers’ perception of food product craftsmanship: A review of evidence. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103796] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
19
|
Donadini G, Bertuzzi T, Kordialik-Bogacka E, Cywińska D, Rossi F, Spigno G, Porretta S. Investigating patterns of millennials' interest in gluten-free beer in Poland: A question of beer price and alcohol content. J Food Sci 2019; 85:182-191. [PMID: 31869860 DOI: 10.1111/1750-3841.14985] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 11/05/2019] [Accepted: 11/11/2019] [Indexed: 11/29/2022]
Abstract
The quality perception of gluten-free beer was explored using conjoint analysis with a panel of Polish millennials (n = 200; aged 20 to 35), who were given 64 gluten-free beer concepts to evaluate and score on a 9-point scale of interest (1 = not interested at all; 9 = extremely interested). The constituent factors of the beer concepts were alcohol content, color, type of malt, price, drinking location and occasion, bottle size, label claims, type of farming, type of brewer, and bottle closure. Consumers judged price (38.4%) and alcohol (28.8%) five times more important than the other factors. Bottle size (5.3%), claims (4.8%), type of brewer (4.8%), malt type (4.6%), bottle closure (4.0%), beer color (3.6%), drinking location (2.3%), drinking occasion (2.0%), and type of farming (1.3%) were considered of little importance. The interest of Polish Millennials in gluten-free beer resulted moderate and not linked to medical needs. Males were more interested in gluten-free beers and gave more importance to alcohol content and less importance to price, compared to females. However, for both genders, interest and price were inversely correlated, while interest and alcohol content were directly correlated. PRACTICAL APPLICATION: The identification of the product factors that are preferred by consumers is paramount to translate consumers' needs and expectations into a beer designed to produce the best possible product in a relatively short period. Including information directly obtained from consumers before final design decisions are taken on the final beer output, helps ensuring development directions are on target and constitutes a cost-competitive approach to product development.
Collapse
Affiliation(s)
- Gianluca Donadini
- Authors Donadini, Bertuzzi, and Rossi are with DIANA-Dept. of Animal, Food and Nutrition Science, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Terenzio Bertuzzi
- Authors Donadini, Bertuzzi, and Rossi are with DIANA-Dept. of Animal, Food and Nutrition Science, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Edyta Kordialik-Bogacka
- Authors Kordialik-Bogacka and Cywińska are with Inst. of Fermentation Technology and Microbiology, Lodz Univ. of Technology, Wólczańska 171/173, PL-90924, Łódź, Poland
| | - Dominika Cywińska
- Authors Kordialik-Bogacka and Cywińska are with Inst. of Fermentation Technology and Microbiology, Lodz Univ. of Technology, Wólczańska 171/173, PL-90924, Łódź, Poland
| | - Filippo Rossi
- Authors Donadini, Bertuzzi, and Rossi are with DIANA-Dept. of Animal, Food and Nutrition Science, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Giorgia Spigno
- Author Spigno is with DiSTAS-Dept. for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Sebastiano Porretta
- Author Porretta is with Experimental Station for the Food Preserving Industry, Dept. of Consumer Science, Viale Tanara 31/a, I-43121, Parma, Italy
| |
Collapse
|
20
|
|
21
|
Gonzalez Viejo C, Torrico DD, Dunshea FR, Fuentes S. Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control. Foods 2019; 8:foods8120596. [PMID: 31756920 PMCID: PMC6963625 DOI: 10.3390/foods8120596] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 11/11/2019] [Accepted: 11/15/2019] [Indexed: 11/16/2022] Open
Abstract
Quality control, mainly focused on the assessment of bubble and foam-related parameters, is critical in carbonated beverages, due to their relationship with the chemical components as well as their influence on sensory characteristics such as aroma release, mouthfeel, and perception of tastes and aromas. Consumer assessment and acceptability of carbonated beverages are mainly based on carbonation, foam, and bubbles, as a flat carbonated beverage is usually perceived as low quality. This review focuses on three beverages: beer, sparkling water, and sparkling wine. It explains the characteristics of foam and bubble formation, and the traditional methods, as well as emerging technologies based on robotics and computer vision, to assess bubble and foam-related parameters. Furthermore, it explores the most common methods and the use of advanced techniques using an artificial intelligence approach to assess sensory descriptors both for descriptive analysis and consumers' acceptability. Emerging technologies, based on the combination of robotics, computer vision, and machine learning as an approach to artificial intelligence, have been developed and applied for the assessment of beer and, to a lesser extent, sparkling wine. This, has the objective of assessing the final products quality using more reliable, accurate, affordable, and less time-consuming methods. However, despite carbonated water being an important product, due to its increasing consumption, more research needs to focus on exploring more efficient, repeatable, and accurate methods to assess carbonation and bubble size, distribution and dynamics.
Collapse
Affiliation(s)
- Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (D.D.T.); (F.R.D.); (S.F.)
- Correspondence: ; Tel.: +61-4245-04434
| | - Damir D. Torrico
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (D.D.T.); (F.R.D.); (S.F.)
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (D.D.T.); (F.R.D.); (S.F.)
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (D.D.T.); (F.R.D.); (S.F.)
| |
Collapse
|
22
|
Van Doorn G, Timora J, Watson S, Moore C, Spence C. The visual appearance of beer: A review concerning visually-determined expectations and their consequences for perception. Food Res Int 2019; 126:108661. [PMID: 31732080 DOI: 10.1016/j.foodres.2019.108661] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 08/31/2019] [Accepted: 09/09/2019] [Indexed: 02/02/2023]
Abstract
This review critically evaluates the literature concerning the impact of visual appearance cues (including colour, foam, and cloudiness) on people's perception in the beer category. The authors assess both the sensory expectations that are elicited by the visual appearance of beer, and the extent to which those expectations carry-over to influence the actual tasting experience. Beer is a particularly intriguing category to study since the differing production rules in different countries mean that there is not always the same scope to modify the colour in order to meet perceived consumer demands. What is more, there is currently disagreement in the literature concerning the impact of beer colour and foam on people's expectations of beer prior to tasting, and their multisensory flavour perception on tasting. Given how much beer is consumed annually, it is surprising that more research has not been published that assesses the undoubtedly important role of visual appearance in this beverage category. Part of the reason for this may simply be that it is difficult to create consistent experimental stimuli given the rapid transition of the head of the beer post-serving.
Collapse
Affiliation(s)
- George Van Doorn
- School of Health and Life Sciences, Federation University Australia, Churchill Campus, Victoria 3842, Australia.
| | - Justin Timora
- School of Health and Life Sciences, Federation University Australia, Berwick Campus, Victoria 3842, Australia
| | - Shaun Watson
- School of Health and Life Sciences, Federation University Australia, Mt Helen Campus, Victoria 3806, Australia
| | - Chris Moore
- Sailors Grave Brewing, 7 Forest Road, Orbost, Victoria 3888, Australia
| | - Charles Spence
- Crossmodal Research Laboratory, Anna Watts Building, University of Oxford, Oxford OX2 6GG, United Kingdom
| |
Collapse
|
23
|
Eliodório KP, Cunha GCDGE, Müller C, Lucaroni AC, Giudici R, Walker GM, Alves SL, Basso TO. Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine. ADVANCES IN APPLIED MICROBIOLOGY 2019; 109:61-119. [PMID: 31677647 DOI: 10.1016/bs.aambs.2019.10.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Yeasts have a long-standing relationship with humankind that has widened in recent years to encompass production of diverse foods, beverages, fuels and medicines. Here, key advances in the field of yeast fermentation applied to alcohol production, which represents the predominant product of industrial biotechnology, will be presented. More specifically, we have selected industries focused in producing bioethanol, beer and wine. In these bioprocesses, yeasts from the genus Saccharomyces are still the main players, with Saccharomyces cerevisiae recognized as the preeminent industrial ethanologen. However, the growing demand for new products has opened the door to diverse yeasts, including non-Saccharomyces strains. Furthermore, the development of synthetic media that successfully simulate industrial fermentation medium will be discussed along with a general overview of yeast fermentation modeling.
Collapse
Affiliation(s)
| | | | - Caroline Müller
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Ana Carolina Lucaroni
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Reinaldo Giudici
- Department of Chemical Engineering, University of São Paulo, São Paulo, SP, Brazil
| | | | - Sérgio Luiz Alves
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Thiago Olitta Basso
- Department of Chemical Engineering, University of São Paulo, São Paulo, SP, Brazil.
| |
Collapse
|
24
|
Alcine Chan MZ, Chua JY, Toh M, Liu SQ. Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage. Food Microbiol 2019; 82:541-550. [DOI: 10.1016/j.fm.2019.04.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 03/26/2019] [Accepted: 04/03/2019] [Indexed: 11/30/2022]
|
25
|
Calegari LP, Fettermann DC. Uma análise conjunta para identificação dos atributos de um dispositivo para reconhecimento de características de produtos alimentícios customizados. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.02418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo A possibilidade de combinação de ingredientes alimentícios em cada refeição torna complexo o reconhecimento das características dos alimentos personalizados. A utilização de dispositivos com tecnologias da Internet of Things (IoT) consiste em uma alternativa para os clientes acessarem informações dos alimentos personalizados. Nesta pesquisa, foram identificados cinco principais atributos na composição desses dispositivos com objetivo de reconhecimento dos ingredientes em refeições customizadas: (A) portabilidade, (B) precisão, (C) personalização de dieta, (D) análise de qualidade do produto alimentício e (E) preço. Este estudo possui como objetivo identificar a combinação desses atributos que geram valor em um dispositivo de reconhecimento de características alimentares de alimentos customizados. Foi realizado um planejamento fatorial fracionado 25-1 para a apresentação dos atributos do dispositivo na forma de cenários, seguindo o método de análise conjunta baseada em escolha. Para a coleta de dados, foi realizada uma pesquisa com uma amostra de 303 respondentes. Ainda foram analisadas as variáveis moderadoras: gênero e presença de restrição alimentar. Os resultados obtidos apresentaram maior significância para os atributos: precisão de medida e análise de qualidade. Como contribuições, este estudo apresenta informações para o direcionamento de investimentos em pesquisa para elaboração de um dispositivo tecnológico com a finalidade de reconhecer características de um produto alimentício customizado em massa.
Collapse
|
26
|
Ceccaroni D, Sileoni V, Marconi O, De Francesco G, Lee EG, Perretti G. Specialty rice malt optimization and improvement of rice malt beer aspect and aroma. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.060] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
27
|
Calegari LP, Fettermann DDC. Uma revisão sistemática para identificação das possibilidades de aplicações e das barreiras de adoção da customização em massa na produção de alimentos. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.09617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo Em um cenário de indústria 4.0 e integração de processos, torna-se necessária a discussão sobre a produção de produtos personalizados em massa ao consumidor. As empresas possuem dificuldades na implementação da estratégia de Customização em Massa (CM), especialmente em empresas produtoras de alimentos, o que pode ser explicado pela falta de estudos sobre fatores que afetam o sucesso da adoção desta estratégia. A partir de uma revisão sistemática da literatura, este artigo possui o objetivo de realizar uma análise bibliométrica com a finalidade de identificar as possibilidades da adoção de CM para produtos alimentícios customizados em massa e, ainda, identificar barreiras relacionadas à implementação da CM. Os resultados apresentam a perecibilidade dos alimentos, a dificuldade no processamento, a quantificação dos valores nutricionais do produto customizado e a complexidade de percepção do valor agregado da customização pelos clientes como barreiras para a implementação no setor alimentício. Os resultados apresentados contribuem para a identificação de oportunidades de novos produtos e também para a reunião de informações que possibilitem um direcionamento da implementação de CM no setor alimentício.
Collapse
|
28
|
Calegari LP, Barbosa J, Marodin GA, Fettermann DC. A conjoint analysis to consumer choice in Brazil: Defining device attributes for recognizing customized foods characteristics. Food Res Int 2018; 109:1-13. [PMID: 29803431 DOI: 10.1016/j.foodres.2018.03.080] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 03/27/2018] [Accepted: 03/30/2018] [Indexed: 01/20/2023]
Abstract
the availability of information about food products may be an essential factor in the consumer's value perception in their purchasing decision. As the food product becomes personalized, the customization of this information becomes complex due to the possible combinations of product components. The use of smart technology in devices is one way to provide customers with customized food information. In the following research five attributes were identified in the composition of these devices: (A) portability; (B) precision; (C) diet customization; (D) food quality analysis; and (E) price. This study aims to identify the appropriate combination of possible functionalities or attributes that must be present in a device in order to detect the food composition of customized foods and their relation to market characteristics. One experiment used fractional factorial project to present the attributes in the form of scenarios following the Choice-Based Conjoint Analysis (CBCA) method. The data collection was done using survey methodology, through online questionnaire, with some 303 Brazilian respondents. So, the Logistic Regression was applied to data analysis. The moderating variables-gender, age, gluten restriction, lactose restriction and other restrictions-were also added to verify potential interactions with the primary attributes. From the results obtained, it was possible to observe higher significance for the primary attributes of diet personalization and quality food analyzes function. Our study contributes to the literature by enhancing the understanding about what the attributes should be in a technological device that has the purpose of recognizing food characteristics and is capable of generating information about customized food products. Furthermore, this device can enabler the production of mass customized food with the nutritional labels for each possible combination.
Collapse
Affiliation(s)
- L P Calegari
- Department of Industrial Engineering and Systems, Federal University of Santa Catarina, Florianópolis, Brazil.
| | - J Barbosa
- Department of Industrial Engineering and Systems, Federal University of Santa Catarina, Florianópolis, Brazil
| | - G A Marodin
- Departament of Management Science, University of South Carolina, Columbia, USA..
| | - D C Fettermann
- Department of Industrial Engineering and Systems, Federal University of Santa Catarina, Florianópolis, Brazil.
| |
Collapse
|
29
|
He Y, Cao Y, Chen S, Ma C, Zhang D, Li H. Analysis of flavour compounds in beer with extruded corn starch as an adjunct. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.474] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Yuanyuan He
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Yanfei Cao
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| |
Collapse
|
30
|
Barry S, Muggah EM, McSweeney MB, Walker S. A preliminary investigation into differences in hops’ aroma attributes. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13656] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Susan Barry
- School of Nutrition and Dietetics; Acadia University; Wolfville NS B4P 2R6 Canada
| | - Elizabeth M. Muggah
- School of Nutrition and Dietetics; Acadia University; Wolfville NS B4P 2R6 Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics; Acadia University; Wolfville NS B4P 2R6 Canada
| | - Shane Walker
- Department of Food Science; University of Guelph; Guelph ON N1G 2W1 Canada
| |
Collapse
|
31
|
Di Ghionno L, Sileoni V, Marconi O, De Francesco G, Perretti G. Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter]. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.044] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
32
|
Jaeger SR, Cardello AV, Chheang SL, Beresford MK, Hedderley DI, Pineau B. Holistic and consumer-centric assessment of beer: A multi-measurement approach. Food Res Int 2017; 99:287-297. [DOI: 10.1016/j.foodres.2017.05.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 04/27/2017] [Accepted: 05/05/2017] [Indexed: 10/19/2022]
|
33
|
Muggah EM, McSweeney MB. Using Preferred Attribute Elicitation to Determine How Males and Females Evaluate Beer. J Food Sci 2017; 82:1916-1923. [DOI: 10.1111/1750-3841.13799] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Revised: 05/31/2017] [Accepted: 06/05/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Elizabeth M. Muggah
- School of Nutrition and Dietetics; Acadia Univ.; Wolfville Nova Scotia Canada
| | | |
Collapse
|
34
|
Muggah EM, McSweeney MB. Females' attitude and preference for beer: a conjoint analysis study. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13340] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elizabeth M. Muggah
- School of Nutrition and Dietetics; Acadia University; 15 University Ave Wolfville NS B4P 2R6 Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics; Acadia University; 15 University Ave Wolfville NS B4P 2R6 Canada
| |
Collapse
|
35
|
Donadini G, Porretta S. Uncovering patterns of consumers' interest for beer: A case study with craft beers. Food Res Int 2017; 91:183-198. [DOI: 10.1016/j.foodres.2016.11.043] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2016] [Revised: 11/06/2016] [Accepted: 11/29/2016] [Indexed: 01/30/2023]
|