Scientific Publications with referee

Beer identity in Denmark.

 

Danskene har en sterk identitet i sitt egenproduserte øl. Salget av øl i Danmark har imidlertid gått ned de siste årene, og flere krefter er satt inn på å snu denne trenden. Formålet med dette studium var å undersøke sammenhengen mellom forbrukernes preferanse (liking) for forskjellige danske øltyper, forbrukernes bakgrunn (demografi, bruksmåte, holdninger etc.) og ølproduktenes sensoriske og kjemiske egenskaper. Resultatene viste at de mer etablerte øl-typer ble best likt, men at forbrukerne var delt i forskjellige segmenter. Øltypene skilte seg både med hensyn til sensoriske egenskaper og i hvilke situasjoner de var mer eller mindre egnet til konsum. Artikkelen demonstrerer den relativt nye L-formede Partial Least Squares regresjon (L-PLSR) for anvendelse av sammenheng mellom tre blokker/ datasett

Facts

Year 2005
Abstract In this study a sensory profiling and a consumer test including 10 commercially Danish beers were conducted. The 10 beer samples covered four types of beer namely; lager, strong lager, ale and wheat beer, representing both new and more established beers on the Danish market. A trained panel consisting of nine panellists completed the sensory profiling using the following attributes; colour, body, bitter, carbonation, alcohol, fruity, floral, spicy and grainy/roasted. All attributes discriminated significantly between the beer samples. Lager beers were mainly described by the attributes grainy/roasted, bitter, alcohol and carbonation whereas the attributes fruity, spicy, body and floral primarily described the ale and wheat beers. Consumers tasted the same 10 beers in a hedonic test (affective response) and in an appropriateness test (cognitive-contextual response). Partial least squares regression (PLSR) and a new three-block L-shaped-PLSR predicting consumer liking from both consumer background characteristics and product descriptors, were used to describe the relationships between the various sets of data. The results showed that the more established beers on the Danish market were given higher liking scores than the new types of beer; however, consumer segments were revealed. Relating the sensory profiling and the consumer tests made it possible to tell which sensory characteristics influenced consumer liking and the appropriateness of the beers in various situations and uses.
Reference Mejlholm, O., Martens, M. 2006. Beer identity in Denmark. Food Quality and Preference, Vol 17, 1-2, pp 108-115.
Publisher Food Quality and Preference,

Related persons

  • Magni Martens

    Senior Research Scientist / Professor of Sensory Science (h.c.) affiliated to Univ. of Copenhagen, DK

    Phone: +47 64970420

    Cellphone: +47 481 34 856