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Browsing by Author "Graaf, Cees de"

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  • 2017Journal article Restricted access Show more
  • Effect of adding hop aroma in beer analysed by temporal dominance of sensations and emotions coupled with temporal liking
    Publication . Silva, Ana Patricia; Voss, Hans-Peter; van Zyl, Hannelize; Hogg, Tim; Graaf, Cees de; Pintado, Manuela; Jager, Gerry
    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 temporal liking, this study used a multi-sip approach with temporal dominance of sensations (TDS), temporal dominance of emotions (TDE) and temporal liking (TL), to compare three beers with small sensory differences in hop aroma: control beer (0% hop aroma), low_c beer (0.08% hop aroma) and high_c beer (0.16% hop aroma). Seventy-one beer consumers consumed a glass of each beer while performing TDE + TL and TDS + TL, on consecutive days in a sensory lab. Adding different concentrations of hop aroma in beer resulted in different dynamic sensory profiles without a difference in liking. The attribute floral was dominant in the high_c beer and in the last stage of consumption. TDE revealed an improvement of the emotional profile of the high_c beer at the beginning of consumption: three positive emotions, relaxed, pleased and happy were dominant, whereas for the other beers, one positive and one negative emotion were dominant, relaxed or pleased and disappointed. Overall differences between beers based on total duration of dominance were clear when looking at sensations rather than emotions while the combination of dynamic profiles of sensations and emotions showed a slight discrimination between the beers. It can be concluded that the subtle changes in the aroma resulted in differences in temporal dominance of sensations, did not affect liking and only slightly changed the emotion profile. The method used in this study remains to be proven further for use in food-related research and new product development, especially in the case of subtle changes.
    2019Journal article Restricted access Show more
  • Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption
    Publication . Silva, Ana Patricia; Jager, Gerry; Bommel, Roelien van; Zyl, Hannelize van; Voss, Hans-Peter; Hogg, Tim; Pintado, M. E.; Graaf, Cees de
    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 a focus group approach with moderate consumers of both countries (n = 56). Content analysis followed by correspondence analysis were used to explore conceptualisations. This study showed similar conceptualisations of the beverages in both countries. NAB has a limited conceptual content, which is mostly functional as a substitute. Beer and wine are rich in both functional and emotional content. Wine is associated with positive low arousal emotional responses, such as calm and loving. Beer is associated with positive high arousal emotional responses, such as adventurous and energetic. NAB evokes neutral and negative emotional responses, such as rational, conscious, and disappointed. The difference in conceptualisations of NAB versus beer/wine might be why NAB is not adopted more widely as a substitute as it does not deliver a comparable emotional response to consumers. NAB should be treated as a beverage in its own right and it might be wise to avoid direct conceptual comparisons with beer. Should the image of NAB be communicated and understood with positive and high arousal associations, such as energetic and convivial, in communication and advertisements, a higher level of congruency between expectation and experience could be achieved.
    2016Journal article Restricted access Show more
  • Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach
    Publication . Silva, Ana P.; Voss, Hans-Peter; Zyl, Hannelize van; Hogg, Tim; Graaf, Cees de; Pintado, Manuela; Jager, Gerry
    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 temporal liking (TL), using a multi‐sip approach, to differentiate between two comparable tasting wines. A glass of wine, in an appropriate consumption context, a bar, was served to 69 consumers, in two different sessions. It was shown that TDS and TDE captured small differences between equally liked wines. Wines were distinguishable during consumption, based on the dominance of basic sensations such as acid, bitter, and dry, rather than aromatic sensations and based on three emotions pleased, comforted, and relaxed. These emotions were dominant in both wines and in all stages of consumption but differed in the dominance rates. So, the impact of wine consumption on emotions was more uniform during consumption while new sensations became dominant during drinking.
    2018Journal article Restricted access Show more
  • What’s in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar
    Publication . Silva, Ana Patricia; Jager, Gerry; Voss, Hans-Peter; van Zyl, Hannelize; Hogg, Tim; Pintado, Manuela; Graaf, Cees de
    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 particular interest here is how prior experience with beer and NAB and the conceptual information this generates in a consumer, can influence his or her response to its consumption in an appropriate setting - a bar. The labelling of a sample as beer or non-alcoholic beer was employed as a prompt to study the effects on liking and emotions provoked, when drinking a beer or a NAB, in a bar. Over 4 sessions, 155 consumers drank a glass of beer or NAB under two different conditions, labelled either correctly or incorrectly with respect to the actual composition of the sample. Questionnaires were used to rate the liking and emotions prior to and after consumption. The naming of NAB as beer significantly increased the liking and changed one emotion towards a positive direction, namely participants felt more fulfilled. When beer was presented as NAB it did not affect the liking but did significantly reduce the intensity of six positive emotions. Participants felt less comforted, exuberant, good, happy, joyful and loving. This study showed that labelling and the conceptual information generated in consumers might influence their response after consumption of these beverages.
    2017Journal article Restricted access Show more