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Article

Perception and Description of Premium Beers by Panels with Different Degrees of Product Expertise

1
Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, 5230 Odense M, Denmark
2
Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
*
Author to whom correspondence should be addressed.
Academic Editor: Lorenzo Stafford
Received: 14 December 2015 / Revised: 5 February 2016 / Accepted: 16 February 2016 / Published: 26 February 2016
(This article belongs to the Special Issue Alcohol Perception and Consumption)
The present study compares subjects with varying degrees of product expertise with regards to their ability to provide a sensory profile of beverages. Eight premium beers were evaluated by three different panels using a Napping® test, followed by a descriptive task. Two panels were constituted of consumers, classified according to their self-assessed product expertise into “Novices” (N = 14) and “Enthusiasts” (N = 26). The sensory panel at a large brewery, and a group of master brewers constituted the third panel (“Experts”, N = 15). The Napping® data from the three panels were digitalized using a coordinate system, whereas attributes were entered separately and treated as frequency table crossing products and attributes. The position data were analyzed by Hierarchical Multiple Factor Analysis (HMFA). Partial Least Squares-Discriminant Analysis (PLS-DA) was used to test differences between the three panels with regards to the use of attributes. The HMFA results showed a separation of the samples into two distinct groups on the first dimension, whereas the second dimension highlighted the specificity of two of the samples. RV coefficients between partial configurations obtained from the three panels were all above 0.90, indicating high configurational similarity. In contrast, PLS-DA showed significant differences in the use of attributes, particularly between Experts and Novices, suggesting that product expertise is more associated with descriptive, rather than perceptual, ability. View Full-Text
Keywords: beer; sensory profiling; rapid sensory methods; Napping®; product expertise beer; sensory profiling; rapid sensory methods; Napping®; product expertise
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MDPI and ACS Style

Giacalone, D.; Ribeiro, L.M.; Frøst, M.B. Perception and Description of Premium Beers by Panels with Different Degrees of Product Expertise. Beverages 2016, 2, 5. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages2010005

AMA Style

Giacalone D, Ribeiro LM, Frøst MB. Perception and Description of Premium Beers by Panels with Different Degrees of Product Expertise. Beverages. 2016; 2(1):5. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages2010005

Chicago/Turabian Style

Giacalone, Davide, Letícia M. Ribeiro, and Michael B. Frøst 2016. "Perception and Description of Premium Beers by Panels with Different Degrees of Product Expertise" Beverages 2, no. 1: 5. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages2010005

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