Conjoint Analysis to Define Beer Label and the Influence of Labeled Bottles and Music on the Sensory Profile of Craft and Industrial Beers

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2024-09-24 DOI:10.1111/joss.12951
Solciaray Cardoso Soares Estefan de Paula, Magno Fonseca Santos, Lucas Zuim, Matheus Custódio De Paula, Michelle Florenzano Mota, Tarcísio Lima Filho, Suzana Maria Della Lucia
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Abstract

Packaging label and music influence product acceptance and sensory profiling. This study defined the ideal label for a craft beer using the modified choice-based conjoint analysis (MCBCA), as well as the sensory profile of this craft beer and an industrial beer in two tests: a blind test and a test in the presence of the labeled bottle and of a sertanejo universitário song, using a rate-all-that-apply (RATA) list. MCBCA revealed that craft beer label's most favorable attributes included information on harmonization with food, a traditional-themed illustration, and a strong emphasis on the brand and beer type. The RATA list comprised descriptive attributes, affective terms, product-relevant phrases, and feelings. Nonsensory characteristics had a positive impact on the craft beer description but a negative impact on the industrial beer, with descriptors such as “watery,” negative affective terms memories for it. The influence of labeled bottles and music on consumers' sensory descriptions underscores the importance of nonsensory characteristics in the product's evaluation and success.

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定义啤酒标签的联合分析以及标签瓶和音乐对手工啤酒和工业啤酒感官特征的影响
包装标签和音乐会影响产品接受度和感官特征。本研究采用改良选择联合分析法(MCBCA)确定了一种精酿啤酒的理想标签,并在两项测试中确定了这种精酿啤酒和一种工业啤酒的感官特征:盲测和在贴有标签的瓶子和一首 Sertanejo universitário 歌曲的情况下进行的测试,测试中使用了 "适用率"(RATA)列表。MCBCA显示,精酿啤酒标签最有利的属性包括与食物协调的信息、传统主题插图以及对品牌和啤酒类型的强调。RATA 列表包括描述性属性、情感术语、产品相关短语和感受。非感官特征对手工啤酒的描述产生了积极影响,但对工业啤酒产生了消极影响,如 "水汪汪的 "等描述性词汇和负面情感词汇。标签瓶和音乐对消费者感官描述的影响强调了非感官特征在产品评价和成功中的重要性。
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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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