Influence of beer physicochemical characteristics on Mexican consumers sensory acceptability and emotions including self-reported and subconscious

Abstract

Beer is the most-sold alcoholic beverage in Mexico. Consumers emotions are related to product preference. Therefore, many studies focus on researching consumers emotions in several food products like beer. Emotions are usually measured in two forms: self-reported and subconscious. The latter can be measured using biometrics technology. This study aims to establish the relationship between the chemical composition of beers and traditional self-reported sensory and subconscious emotional responses in consumers using non-invasive biometrics. Physicochemical measurements used in this research include color measured spectrophotometrically, density, acidity based on mg of lactic acid, pH, CIELAB color space, hop acids using liquid chromatography, hordenine content with liquid chromatography, as well as volatile compounds with gas chromatography. Two different sensory sessions were done. The first one consisted only of self-reported responses using RedJade Sensory Software. Three question types were used: just about right, liking with hedonic scale, and check all that apply with emojis. The second session was done using BioSensory App, allowing the analysis of videos of the consumers using biometric technology, including self-reported responses with liking questions with a hedonic scale and check all that apply with emojis. The primary source of disliking is bitterness based on multivariate analysis and penalty analysis. Top fermentation beers were more related to physicochemical properties like bitter hop acids, hordenine, and self-reported negative emojis. Bitter compounds were related to engagement, disgust, heart rate, and aroma liking. IBU was positively correlated to IAA and AA. There was a positive correlation between hordenine and ethanol content. On the other hand, bottom fermentation beers were related to beer acceptability and self-reported positive emojis. Pilsner-style samples were the most liked in both sensory sessions. Zero-alcohol beer caused anger measured with biometrics, and wheat beer caused subconscious positive emotions. Beer physicochemical characteristics did have a relationship with consumers emotions and acceptability.