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Each month we celebrate the Compusense Academic Consortium. Since October is the month of Oktoberfest, we highlight “The impact of varying key sensory attributes on consumer perception of beer body“ by Ivanova et al. To understand beer body (more precisely, the body of beer), they had 100 UK beer-drinkers evaluate 18 samples formulated by adding different levels of four ingredients (ethanol, carboxymethyl cellulose (CMC), iso-α-acids, hop oil extract) to a 0.05% ABV commercial lager. Results based on their rate-all-that-apply evaluations show beer body is often associated with smoothness (not wateriness), overall flavour, and hop flavour, but consumers are not homogeneous in their beer body associations. So, next time the person next to you at the Wies’n in Munich asks you which full-bodied beer you recommend, you might want to confirm their conceptualization of “beer body” matches yours before you answer. Until then, read more in this and other articles published in October. Prost!
Title : The impact of varying key sensory attributes on consumer perception of beer body
Authors : Natalja Ivanova, Qian Yang, Susan E.P. Bastian, Kerry L. Wilkinson, Trent E. Johnson, Rebecca Ford
Link : The impact of varying key sensory attributes on consumer perception of beer body
Title : Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending
Authors : Damian Espinase Nandorfy, Desireé Likos, Simone Lewin, Sheridan Barter, Stella Kassara, Shaoyang Wang, Allie Kulcsar, Patricia Williamson, Keren Bindon, Marlize Bekker, John Gledhill, Tracey Siebert, Robert A. Shellie, Russell Keast, Leigh Francis
Link : Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending
Title : Quality characteristics and sensory evaluation of protein-rich baked snacks for adults with chronic kidney disease: a proof of concept study
Authors : Danielle F. Aycart, Charles A. Sims, Juan E. Andrade Laborde, Jeanette M. Andrade
Link : https://link.springer.com/article/10.1007/s40620-023-01772-z
Title : Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)
Authors : Jamal Amyoony, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
Title : Screening respondents to increase data quality in consumer tests
Authors : J.C. Castura, T. Pohjanheimo, O. Laaksonen, J.A. McEwan, P. Varela, T. Næs
Link : Screening respondents to increase data quality in consumer tests
Title : Fibre4life: Investigating older adults dietary fibre preferences and the role of targeted educational materials on modulating future dietary fibre intake
Authors : Victoria Norton, Julie A. Lovegrove, Marcus Tindall, Julia Rodriguez Garcia, Stella Lignou
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Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
Discrimination test methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, Paired Comparison, etc.
Discrimination testing methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, and Paired Comparison test methods.
Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.
