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...

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Bibliographic Details
Published in:Foods 2020-06, Vol.9 (6), p.821
Main Authors: Gonzalez Viejo, Claudia, Villarreal-Lara, Raúl, Torrico, Damir D., Rodríguez-Velazco, Yaressi G., Escobedo-Avellaneda, Zamantha, Ramos-Parra, Perla A., Mandal, Ronit, Pratap Singh, Anubhav, Hernández-Brenes, Carmen, Fuentes, Sigfredo
Format: Article
Language:English
Subjects:
Alcohol
Alkaloids
Barley
Beer
beer consumption
beer styles
Biometrics
Bitterness
Caffeine
Calibration
Chemical composition
Chemical compounds
Chromatography
Consumers
Dopamine
Emotional factors
Emotions
Fermentation
Food science
happiness
Heart rate
hordenine
Particle size
Potassium
sensory analysis
Sensory evaluation
Sugar
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Summary: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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9060821