Introduction

Orosensory perception strongly influences food and beverage liking and consumption. Differences between individuals in orosensation present an opportunity to conceptualize and commercialize products based on consumer “taste” responsiveness. The main objective of this study was to examine how the thermal taste phenotype associates with orosensory responsiveness to beer and cider, and more generally to examine differences in and relationships between responsiveness to alcohol-relevant stimuli and to beer/cider.

Methods

Sixty participants (31 thermal tasters (TTs) and 29 thermal non-tasters (TnTs)) rated the intensity of aqueous solutions of beer- and cider-relevant tastants: iso-α-acid (bitterness), ethanol (irritation, bitterness, sweetness), dextrose (sweetness), and citric acid (sourness) at concentrations typically found in commercial products on generalized labeled magnitude scales (gLMS). Intensity ratings (gLMS) of multiple orosensations elicited by six beer and two cider samples differing in iso-α-acid and ethanol content were also collected.

Results

TTs scored the bitterness of ethanol more intensely than did TnTs (p(t) < 0.05) and rated the bitterness, sourness, astringency, and overall taste intensity of sampled beers and ciders higher than TnT (p(F) < 0.05).

Conclusions

Thermal taste status is an important determinant in the perception of beer and cider flavor.

Implications

These results may assist product developers in designing beers and ciders targeted to specific consumer segments that differ in orosensory responsiveness, and inform broader understanding of the sources of variation in human perception of alcohol constituents and beverages.

中文翻译：

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嗅觉对酒精饮料及其成分的反应的变化—热味表型的作用

介绍

嗅觉感知强烈影响食物和饮料的喜好和消费。矫直感个体之间的差异为基于消费者“品味”响应能力将产品概念化和商品化提供了机会。这项研究的主要目的是研究热味表型如何与啤酒和苹果酒的口感反应相关联，更普遍地是研究对酒精相关刺激物和啤酒/苹果酒的反应性之间的差异和关系。

方法

60名参与者（31名热品尝者（TTs）和29名非热品尝者（TnTs））对与啤酒和苹果酒有关的味道的水溶液的强度进行了评估：异α-酸（苦味），乙醇（刺激性，苦味，甜味） ），右旋糖（甜味）和柠檬酸（酸味）的浓度通常在商业产品中以通用标记的量表（gLMS）测得。还收集了六种啤酒和两个异α-酸和乙醇含量不同的苹果酒样品引起的多次体感的强度等级（gLMS）。

结果

TTs比TnTs对乙醇的苦味评分更高（p（t）<0.05），并且对所取样的啤酒和苹果酒的苦味，酸味，涩味和总体味道强度进行了评分，高于TnT（p（F）<0.05）。

结论

热味状态是啤酒和苹果酒风味的重要决定因素。

含义

这些结果可以帮助产品开发人员设计针对口感响应性不同的特定消费者群体的啤酒和苹果酒，并有助于人们对酒精成分和饮料的感知变化来源有更广泛的了解。