Validation of the incorporation of emotional response in consumer-based sensory development: case study in Peruvian craft beers

Jhoselyn Liñan-Pérez; Gustavo Puma-Isuiza; Jenny Valdez-Arana

doi:10.17268/sci.agropecu.2023.033

Autores/as

Jhoselyn Liñan-Pérez UNALM
Gustavo Puma-Isuiza Universidad Nacional Agraria La Molina
Jenny Valdez-Arana Universidad Nacional Agraria La Molina

DOI:

https://doi.org/10.17268/sci.agropecu.2023.033

Palabras clave:

craft beer, Kano model, external preference mapping, Napping®-Ultra Flash Profile

Resumen

It is important to identify the emotional response and sensorial needs of consumers to get commercial success of the alimentary sector in order to improve the consumption experience. Obtaining attractive characteristics through the application of the Kano model allows increase the consumer satisfaction. Furthermore, the Napping^®-Ultra Flash Profile (UFP) methodology makes it possible that producers of craft beers may well reliably characterize their products. Likewise, the use of External Preference Mapping (EPM) allows the identification of those highly accepted products. In this sense, the goal of the present study was to validate, through the application of EPM, that the incorporation of the Kano model in the sensory design increases consumer satisfaction in turn obtaining the sensory profile of Peruvian craft beers. The Kano model permitted to determine the attractive characteristics of representative craft beers of the Lima market: the presence of exotic fruits, fruity smell, presence of Andean cereals and high alcoholic grade, and, based on these characteristics, a prototype of craft beer was developed. By using Napping^®-UFP, consumers positioned and described the six samples of Peruvian craft beers (five commercial brands and the prototype), we found that the prototype developed showed floral smell, herbal odor, fruity smell, light golden color, bubbly, exotic fruits, and high alcoholic grade. The EPM showed that 80% of consumers scored the prototype with a high grade of taste. Finally, putting together these techniques turns out to be useful in obtaining products that are highly accepted by the consumer and this methodology could be applied to other products.

Biografía del autor/a

Jhoselyn Liñan-Pérez, UNALM

Candidata al Ph.D. del Programa Doctoral en Ciencia de Alimentos (EPG-UNALM). Experiencia en el área de Control de Calidad de productos y Desarrollo de proyectos Agroindustriales. Actualmente investigando en Vida en Anaquel de los alimentos, Aplicación de nuevas Metodologías de Caracterización Sensorial con énfasis en la generación de Características de Encantamiento, Perfilado rápido de productos y Métodos rápidos de Desarrollo de Productos incluyendo la Voz del consumidor. Investigación en insumos con carácter nutricional y funcional.

Gustavo Puma-Isuiza, Universidad Nacional Agraria La Molina

Candidato a Ph.D. en Ciencia de Alimentos (UNALM). Magister Scientiae en Tecnología de Alimentos (UNALM). Ingeniero en Industrias Alimentarias (UNALM). Experiencia en investigación y desarrollo de nuevos productos, ingeniería kansei, vida en anaquel, optimización y simulación de procesos agroindustriales, diseño de experimentos, análisis multivariado, programación con software R y manejo de Visual Basic.

Jenny Valdez-Arana, Universidad Nacional Agraria La Molina

DoctorIis Philosophiae en Ciencias e Ingeniería Biológicas. Magister Scientiae en Tecnología de Alimentos. Ingeniera en Industrias Alimentarias - Universidad Nacional Agraria la Molina, UNALM, Perú. Docente principal e Investigadora de la Facultad de Industrias Alimentarias de la Universidad Nacional Agraria La Molina (1995 a la fecha). Especialización y líneas de investigación: Gestión de la inocuidad de alimentos. Gestión de la calidad total y productividad. Evaluación sensorial de alimentos. Genómica de la percepción sensorial. Experiencia Profesional: Decana de la Facultad de Industrias Alimentarias (2020-2023). Coordinadora Académica de los Ciclos Optativos de Profesionalización UNALM (2011-2016). Directora del Sistema de Calidad de La Molina Calidad Total Laboratorios. Instituto de Inspección, Certificación y Ensayos (2005-2009). Evaluador Experto Técnico de la Dirección de Normalización del Instituto Nacional de Calidad (INACAL) (2000 a la fecha). Miembro de los Comités de Normalización de la Dirección de Normalización del Instituto Nacional de Calidad (INACAL) (2000 a la fecha). Miembro del Comité de Higiene del Codex Alimentarius. DIGESA Perú (2002 a la fecha)

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