8 documents found, page 1 of 1

The most important attributes of beef sensory quality and production variables ...

This work aimed to study and unveil the factors that define the quality of beef from a consumer perspective as well as the production variables affecting it. Price, the designation of origin/brands/certification, appearance/meat colour, presentation, and visible fat are the most valorised factors used by consumers to predict quality. Flavour, tenderness, and juiciness are the most valorised beef quality attribu...

Effect of adding hop aroma in beer analysed by temporal dominance of sensations...

Individual sensory properties of food and beverages are not perceived independently during consumption and their interaction will determine what consumers perceive and prefer. Many dynamic processes are involved in flavour release during the consumption experience and therefore its perception should be measured dynamically. To investigate how dynamic sensory and emotion profiles interact and how this relates to...

Nutritional and sensory characterization of semi-intensively and intensively gr...

Temporal dominance of sensations, emotions, and temporal liking measured in a b...

Eating and drinking are dynamic processes where both sensations and emotions might evolve or change over time during multiple bites/sips. However, most previous studies have measured food‐evoked emotions statically, that is, at a fixed time point after consumption and using a single bite/sip approach. This study aimed to explore the sensitivity of temporal dominance of sensations (TDS), of emotions (TDE), and t...

Cheers, proost, saúde: cultural, contextual and psychological factors of wine a...

Wine and beer consumption are an integral part of European culture: Southern Europe is associated with wine and Northern Europe is associated with beer. When consumed in moderation, these alcoholic beverages can be part of a balanced and healthy diet. In the 1990s, non-alcoholic beer (NAB), which has no cultural roots, became available in the market. This review identifies determinants for consumption of wine, ...

Corrigendum: “What’s in a name? The effect of congruent and incongruent product...

What’s in a name? The effect of congruent and incongruent product names on liki...

This study concerns the expectations, liking and emotions related to the consumption of conventional beer and non-alcoholic beer (NAB), which are related but different products. These beverages are derived from the same raw materials and have undistinguished visual sensory cues. However consumers acknowledge the differences between them in terms of flavour, functional and emotional conceptualisations. Of partic...

Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and ...

Non-alcoholic beer (NAB) may be a healthier alternative to wine and beer consumption, however has little appeal to consumers. Conceptualisations, i.e. functional and emotional associations that consumers have with foods/beverages, were explored to understand how NAB consumption is perceived, and compared to beer and wine conceptualisations in the Netherlands and Portugal. A qualitative study was performed using...