Consumer testing of commercial lager beers in blind versus informed conditions: Relation with descriptive analysis and expert quality ratings

Journal of the Institute of Brewing

Volumn 106, Issue 1, 2000, Pages 11-20

  Guinard, J X ^a   Uotani, B ^a   Mazzucchelli, R ^a   Taguchi, A ^b   Masuoka, S ^b   Fujino, S ^b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b KIRIN BREWERY CO LTD   (Japan)

Author keywords

Consumer testing; Liking; Market research; Purchase intent; Sensory evaluation

Indexed keywords

EID: 0034364824     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2000.tb00035.x     Document Type: Article

References (30)

1. Bréfort, H., Guinard, J.-X., Buhlert, J. E. and Lewis, M. J., Journal of the Institute of Brewing, 1989, 95, 431.
2. Cardello, A. V., Food Quality and Preference, 1995, 6, 163.
3. Clapperton, J. F. and Piggott, J. R., Journal of the Institute of Brewing, 1979, 85, 271.
4. Collin, S., Derdelinckx, G. and Dufour, J.-P., Food Quality and Preference, 1994, 5, 145.
5. Daems, V. and Delvaux, F., Food Quality and Preference, 1997, 8, 373.
6. Dransfield, E., Zamora, F. and Bayle, M.-C., Food Quality and Preference, 1998, 9, 321.
7. Griffiths, N. M., Journal of the Institute of Brewing, 1991, 97, 173.
8. Guinard, J.-X., 47th Annual Reciprocal Meat Conference Proceedings, University Park, PA, Chicago: American Meat Science Association, 1995, 11.
9. Guinard, J.-X., Pangborn, R. M. and Lewis, M. J., Journal of the American Society of Brewing Chemists, 1986, 44, 28.
10. Guinard, J.-X., Hong, D. Y., Zoumas-Morse, C., Budwig, C. and Russell, G. F., Physiology & Behavior, 1994, 56, 1257.
11. Guinard, J.-X., Zoumas-Morse, C., Dietz, J., Goldberg, S., Holz, M., Heck, B. and Amoros, A., Physiology & Behavior, 1996, 59, 625.
12. Guinard, J.-X., Zoumas-Morse, C., and Walchak, C., Physiology & Behavior, 1998a, 63, 109.
13. Guinard, J.-X., Souchard, A., Picot, M., Rogeaux, M. and Sieffermann, J.-M, Appetite, 1998b, 31, 101.
14. Guinard, J.-X., Yip, D., Cubero, E. M. and Mazzucchelli, R., Food Quality and Preference, 1999, 10, 59.
15. Langstaff, S. A., Guinard, J.-X. and Lewis, M. J., ASBC Journal, 1991a, 49, 54.
16. Langstaff, S. A., Guinard, J.-X. and Lewis, M. J., Journal of the Institute of Brewing, 1991b, 97, 427.
17. Meilgaard, M. C., Food Quality and Preference, 1993, 4, 153.
18. Meilgaard, M. C. and Muller, J. E., MBAA Technical Quarterly, 1987, 24, 79.
19. Meilgaard, M. C., Dalgliesh, C. E. and Clapperton, J. F., Journal of the American Society of Brewing Chemists, 1979, 37, 47.
20. Meilgaard, M. C., Reid, D. S. and Wyborski, K. A., Journal of the American Society of Brewing Chemists, 1982, 40, 119.
21. Meilgaard, M. C., Civille, G. V. and Carr, B. T., Sensory Evaluation Techniques, 2nd Edition. Boca Raton, FL: CRC Press Inc., 1991.
22. Moskowitz, H. R. and Krieger, B., Journal of Sensory Studies, 1993, 8, 271.
23. O'Mahony, M., Journal of Food Quality, 1991, 14, 9.
24. Peryam, D. R. and Pilgrim, F. J., Food Technology, 1957, 11(9), 9.
25. Ragot, F., Guinard, J.-X., Shoemaker, C. F. and Lewis, M. J., Journal of the Institute of Brewing, 1989, 95, 427.
26. SAS. SAS® User's Guide: Statistics (Version 6.07, 4th Edition). Gary, NC: SAS Institute, Inc., 1991.
27. Speece, M. W., So, S. L. M., Kawahara, Y. and Milner, L. M., Journal of Food Products Marketing, 1994, 2, 43.
28. Stone, H. and Sidel, J. L., Sensory Evaluation Practices, 2nd Edition. San Diego, CA: Academic Press, Inc., 1993.
29. Tuorila, H., Andersson, A., Martikainen, A. and Salovaara, H., Food Quality and Preference, 1998, 9, 313.
30. van Dam, Y. K. and van Trijp, H. C. M., Food Quality and Preference, 1994, 5, 253.