接受者触觉特性和期望对啤酒感知的影响

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY
Beverages Pub Date : 2023-09-05 DOI:10.3390/beverages9030075
Shubham Sandilya, Natalia Oroya, Teresa Moral, L. Vázquez‐Araújo
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引用次数: 0

摘要

我们对食物的感知受到各种因素的影响,包括食物的感官特性、消费环境以及我们消费食物时使用的工具(餐具、玻璃杯等)。本研究的目的是检验用来喝啤酒的玻璃杯的质地如何影响体验产生的感知和情绪。进行了两次品尝,参与者被分为两种类型的啤酒(酒精和非酒精),装在四个不同质地的玻璃杯中。参与者使用Just About Right量表对喜好、几种感官属性的感知差异进行评分,并使用Check All That Apply问题对饮酒体验引发的情绪进行评分。结果表明,容器的质地不会影响参与者对酒精啤酒的感知。然而,对于不含酒精的啤酒,参与者喜欢装在陶瓷杯上表面平坦的玻璃杯中的样品。参与者对饮用无酒精啤酒的意识没有影响任何研究属性。这项研究的结果表明,不同质地的玻璃杯可以用来区分品牌、餐厅等与竞争对手,并创造独特的身份,而不会显著影响对啤酒特性的感知。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Recipient’s Tactile Properties and Expectations on Beer Perception
Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture of the glass used to drink beer affects the perception and emotions generated by the experience. Two tasting sessions were conducted, where participants were served two types of beer (alcoholic and non-alcoholic) in four glasses with different textures. The participants rated liking, the perceived differences in several sensory attributes using a Just-About-Right scale, and the emotions elicited by the drinking experience using a Check-All-That-Apply question. The results indicated that the texture of the container did not affect the participants’ perception of the alcoholic beer. However, for the non-alcoholic beer, participants liked the sample served in the glass with a plain surface over the ceramic glass. Participants’ awareness of drinking a non-alcoholic beer did not affect any of the studied attributes. The results of this study suggested that different textured glasses could be used to differentiate brands, restaurants, etc., from competitors and create a unique identity without significantly affecting the perception of beer properties.
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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