1 Section for Aquatic Microbiology and Seafood Hygiene, National Institute of Aquatic Resources, Technical University of Denmark2 National Institute of Aquatic Resources, Technical University of Denmark3 National Food Institute, Technical University of Denmark4 unknown
In this study a sensory profiling and a consumer test including 10 commercially Danish beers were conducted. The 10 beer samples covered four types of beer namely; lager, strong lager, ale and wheat beer, representing both new and more established beers on the Danish market. A trained panel consisting of nine panellists completed the sensory profiling using the following attributes; colour, body, bitter, carbonation, alcohol, fruity, floral, spicy and grainy/roasted. All attributes discriminated significantly between the beer samples. Lager beers were mainly described by the attributes grainy/roasted, bitter, alcohol and carbonation whereas the attributes fruity, spicy, body and floral primarily described the ale and wheat beers. Consumers tasted the same 10 beers in a hedonic test (affective response) and in an appropriateness test (cognitive-contextual response). Partial least squares regression (PLSR) and a new three-block L-shaped-PLSR predicting consumer liking from both consumer background characteristics and product descriptors, were used to describe the relationships between the various sets of data. The results showed that the more established beers on the Danish market were given higher liking scores than the new types of beer; however, consumer segments were revealed. Relating the sensory profiling and the consumer tests made it possible to tell which sensory characteristics influenced consumer liking and the appropriateness of the beers in various situations and uses. (c) 2005 Elsevier Ltd. All rights reserved.
Food Quality and Preference, 2006, Vol 17, Issue 1-2, p. 108-115