Dr. Amanda Kowalsick Kern (’08) of Tufts University, Sensory and Science Center will Present Sensory-Directed Chemical Analysis: Identifying Hop Chemistry that Drives Consumer Preference and Consumption of Craft BeersDr. Amanda Kowalsick Kern (’08) of Tufts University, Sensory and Science Center will Present Sensory-Directed Chemical Analysis: Identifying Hop Chemistry that Drives Consumer Preference and Consumption of Craft Beers
Tuesday, December 5th 12:10 pm in CNS 333
Pizza and Beverages Provided
Hop-derived flavor characteristics play a major role in how consumers perceive the quality of beer, directly impacting their overall liking and consumption habits. To better understand consumer preferences for hop-led beers, we conducted Product Attribute Elicitation Method (PEM) sessions with craft beer drinkers. PEM is our unique testing process that allows us to unbundle and prioritize specific flavor characteristics that drive consumer satisfaction. We then used our trained descriptive sensory analysis panel to evaluate the same products. The objective sensory data generated by our internal descriptive sensory analysis panel was used to correlate with the consumer (PEM) data, allowing us to interpret into objective terms what consumer like and don't like. Last, we used our unique sensory-directed chemical analysis approach, instrumentation, and data analysis software, to identify sensory active hop-derived components that impart key sensory characteristics to the flavor of hop-led craft beer.
Individuals with disabilities requiring accommodations should contact Paula Larsen at plarsen@ithaca.edu or (607) 274-3238. We ask that requests for accommodations be made as soon as possible.
https://www.ithaca.edu/intercom/article.php/20171127132812844