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Consumers' preference and sensory profile of bottom fermented red beers of the Italian market

机译：消费者对意大利市场底部发酵红啤酒的偏好和感官特征

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摘要

The patterns of consumers' preferences for bottom fermented red beers (BFRBs) available on the Italian market were explored. 246 regular beer consumers hedonically rated eight BFRBs of different styles readily available in the off-premise chain of the Italian market on a 9-point hedonic scale in a natural environment of consumption. A trained panel (n = 8) evaluated 34 sensory properties of the eight beers. The relations between consumers' hedonic scores and the sensory characteristics of the BFRBs were investigated with PLS-Regression. Statistically significant differences (p ＜ 0.05) among the eight BFRBs were found for the 34 sensory properties evaluated in this study. Principal Component Analysis of the mean descriptive data showed that BFRBs were primarily distinguished on the basis of malt derived sensory attributes, and secondarily on the basis of their perceived level of body along a sweetness gradient that separated medium bodied, moderately sweet BFRBs from full bodied samples moderately high to high in sweetness. Consumers' hedonic responses to BFRBs were extremely heterogeneous across samples (p＜ 0.001). The source of the variability appeared to be a specialty BFRB, which contains added red fruits. It was highly appreciated and significantly preferred over other BFRBs, which were moderately liked and not distinguishable from each other. PLS-Regression clustered the consumers in homogeneous groups according to their liking of the beers and the sensory characteristics of those beers. Nearly 4 consumers out of 10 (Sweet Seekers) highly appreciated sweet and fruity samples, which were perceived as having a high level of alcohol. Nearly one consumer out of five (Mild Flavor Lovers) tended to prefer samples brewed from less intensively kilned/roasted malts. Those beers carry mild flavors and are perceived as having a lower level of alcohol. One consumer out of seven (Sweet Avoiders) equally liked all the BFRBs served to them but beer A. This beer was perceived as too bodied and rich in alcohol, and too intense fruity, and sweet, with solvent-like notes. One consumer out of seven (Flavor Seekers) disliked less alcoholic BFRBs. Those BRFBs, brewed from moderately kilned/roasted malts, have a milder flavor and less intense mouthfeel perceptions. Gender and age were not significant predictors of preference, although male consumers were more frequent beer drinkers, exhibited more variable beer choice, sought flavor more and avoided flavor less than did female beer drinkers. The findings of this study should help brewers and restaurateurs understand consumer preference patterns for BFRBs and enable them to engineer optimal strategies to target specific segments of the beer market.
机译：探索了消费者对意大利市场上的底层发酵红啤酒（BFRB）的偏好模式。 246名常规啤酒消费者在自然的消费环境中，以9点享乐规模，对在意大利市场的本地连锁店中容易获得的8种不同样式的BFRB进行了享乐主义的评价。由训练有素的专家组（n = 8）评估了八种啤酒的34种感官特性。用PLS-回归研究了消费者享乐分数与BFRBs的感觉特征之间的关系。在这项研究中评估的34种感官特性中，发现了8个BFRB之间的统计学差异（p ＜0.05）。平均描述数据的主成分分析表明，BFRBs的主要区别是基于麦芽衍生的感官属性，其次是根据它们沿甜度梯度的身体感知水平，将中等浓郁，中等甜度的BFRBs与饱满浓郁的样品分开甜度适中，从高到高。消费者对BFRBs的享乐反应在样品之间极为不同（p ＜0.001）。变异性的来源似乎是特种BFRB，其中包含添加的红色水果。与其他BFRB相比，它受到高度赞赏，并且比其他BFRB更为可取，这些BFRB被中等程度地喜欢并且彼此无法区分。 PLS回归根据消费者对啤酒的喜好和这些啤酒的感官特征将其聚类为同质群体。 10个样本中有将近4个消费者（“寻味者”）高度赞赏甜和果味的样品，这些样品被认为具有较高的酒精含量。五分之一的消费者（温和的情人）倾向于偏爱使用不那么强烈的烘烤/烘烤麦芽酿造的样品。这些啤酒带有淡淡的风味，被认为酒精含量较低。七分之一的消费者（甜味避免者）同样喜欢向他们提供的所有BFRB，但啤酒A。这种啤酒被认为是酒体浓郁，富含酒精，果味浓烈，甜美，带有类似溶剂的香气。七分之一的消费者（最喜欢香料的消费者）不喜欢酒精含量较高的BFRB。这些BRFB由中等程度的烘烤/烘烤麦芽酿造而成，具有较温和的风味，且口感不太强烈。性别和年龄并不是偏好的重要预测指标，尽管男性消费者比男性喝啤酒的人喝啤酒的频率更高，表现出更多的啤酒选择，更多地寻求风味并且避免了风味的减少。这项研究的结果应有助于啤酒酿造商和餐馆老板了解BFRB的消费者偏好模式，并使他们能够针对啤酒市场的特定细分市场制定最佳策略。

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  • 来源
    《Food research international》 |2014年第4期|69-80|共12页
  • 作者

    G. Donadini; M.D. Fumi; I.R. Newby-Clark;

  • 作者单位

    Institute of Oenotogy and Food Engineering, Universita Cattolica del Sacro Cuore, via Emilia Parmense, 84,1-29122 Piacenza, Italy;

    Institute of Oenotogy and Food Engineering, Universita Cattolica del Sacro Cuore, via Emilia Parmense, 84,1-29122 Piacenza, Italy;

    Deportment of Psychology, University of Guelph, Guelph, Ontario N1G 2W1, Canada;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Beer; Consumer preference; Descriptive analysis of beer; Drivers of preference;

    机译：啤酒;消费者偏好;啤酒的描述性分析;偏好驱动因素;

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