Cheers, proost, saúde: cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands

Wine and beer consumption are an integral part of European culture: Southern Europe is associated with wine and Northern Europe is associated with beer. When consumed in moderation, these alcoholic beverages can be part of a balanced and healthy diet. In the 1990s, non-alcoholic beer (NAB), which has no cultural roots, became available in the market. This review identifies determinants for consumption of wine, beer, and NAB, using data on consumption patterns from Portugal and the Netherlands. Since the 1960s the image of Portugal as a wine country declined, whereas the image of the Netherlands as a beer country remained stable. In each country beer is now the most consumed alcoholic beverage and is mainly a men's beverage, whereas wine is the second most consumed and is consumed by both genders. Cultural differences define Portuguese as "outdoors, everyday drinkers", within a meal context, and Dutch as "at home, weekend drinkers." Wine is perceived as the healthiest beverage, followed by NAB, and regular beer. Motivation for consumption is related to context: wine for special occasions, beer for informal occasions, and NAB for occasions when alcohol is not convenient. Moderate wine and beer consumption seems to be surrounded by positive emotions. This review is relevant for public health, for industry market strategies, and identifies opportunities of future research on drinking behaviour.info:eu-repo/semantics/publishedVersio

Effect of adding hop aroma in beer analysed by temporal dominance of sensations and emotions coupled with temporal liking

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.info:eu-repo/semantics/publishedVersio

Corrigendum : "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" [Food Qual. Preference 55 (2017) 58-66]

info:eu-repo/semantics/publishedVersio

Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

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.</p

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

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.</p

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach

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.info:eu-repo/semantics/publishedVersio

A cross-cultural perspective on feeling good in the context of foods and beverages

International audienceThe aim of the present research was to explore consumers' conceptualization of feeling good in relation to food and beverages from a cross-cultural perspective. Participants from 14 countries across 5 continents and covering 10 languages (N = 8325) responded to an online survey including word association and free listing tasks related to feeling good in the context of food and beverages. Results were analyzed using inductive coding: a list of main codes was generated in English for each of the tasks, after which native speakers for each language coded the responses. Codes were grouped into categories reflecting common themes from which eight dimensions were identified. Results showed that in the context of foods and beverages, feeling good was mainly associated with specific foods and sensory and hedonic properties. Across the 14 countries, 'Sweet and fat food', 'Fruit and vegetables', and 'Protein food' were the three food categories most associated with feeling good. Emotional aspects of food consumption ('Taste good' and emotions) were also relevant. Health and nutrition-related aspects were more relevant for consumers when they were asked to think about how foods and beverages would make them feel good in the future. In other words, food-related feeling good seems to be mainly driven by sensory pleasure at present, but it is also related to nutrition and health in the future. Differences in the strength of the associations between feeling good and the identified categories were found between countries, in line with the existence of cultural differences in food habits, as well as in the importance people attach to the characteristics of foods and beverages. Results from the present work provide insights on the impact of eating and drinking on feeling good in terms of emotional, physical and social aspects, and increase knowledge about the way food and drink can contribute to general well-being

Feeling good! Consumers' associations to feeling good related to food, personal care and home-care products in 14 countries worldwide

International audienceInterest in understanding how consumer goods contribute to perceived wellbeing has increased rapidly in recent years. This study investigates consumers' associations to feeling good (FG), as well as FG related to food, personal care and home-care products. Worldwide consumers from 5 continents, 14 countries and 10 languages (N=9,868, n=588-800 per country) responded to a web-based free word association test in February 2016. To ensure culturally representative answers, only respondents declaring having lived in their country their whole life were selected for the survey. The task started with the elicitation of four words associated to FG. Then, successive sections investigated food, personal care and home-care products, eliciting: 1) associations between FG and the product category 2) specific products in the category 3) situations when the product category makes one feel good 4) feeling bad in relation to the product category. The collected data material consisted of over 500,000 entries. A list of main word categories was generated in English for each of the survey questions, after which native speakers for each language categorised the entries according to this scheme. Finally, the word categories were regrouped into 11 overall dimensions. The coded data were analysed by chi-square tests and correspondence analysis at word, category and dimension levels. Results show that feeling good is internationally associated to happiness, health and family/friends, followed by money, peace/relaxation and food. However, interesting cultural differences emerge, in close relationship to common world region or language type. Results from the three product categories related to feeling good and feeling bad also highlighted a common underlying structure despite the existence of differences among countries. The results bring international insights for food and non-food industries seeking to increase consumers' wellbeing experience through their products.This study was funded by the European Sensory Network (http://www.esn-network.com/