Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers

The study of emotional responses from consumers toward beer products is an important digital tool to obtain novel information about the acceptability beers and their optimal physicochemical composition. This research proposed use biometrics assess Mexican while tasting top- bottom-fermented samples. Furthermore, a validation assessment using proven evoking images for neutral, negative, positive emotions was proposed. results showed that obtained self-reported emoticons are correlated specific evoked by visual, aroma, taste aspects beers. Consumers preferred bottom-fermentation disliked wheat-based higher-bitterness Chemical compounds concentrations were in accordance previously reported similar styles. However, levels hordenine not high enough evoke biometric assessment, which opens additional opportunities higher this alkaloid increase happiness perception low or non-alcoholic