Sensory analysis of handmade beers from Paragominas-PA
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/25893 |
Resumo: | Craft beer is that produced by less industrialized methods, prioritizing quality over quantity. Its popularization in the Brazilian market grows exponentially based on the number of breweries registered in Brazil each year. The objective of this work was to perform sensory analyses of 4 styles of artisanal beers of local manufacture through acceptance tests by hedonic scale and purchase intention test. The beers studied were produced by the country brewery, being Pilsen, APA, IPA, and Stout. Sixty untrained volunteer tasters participated in the tests, all of them of age, half of them male and the other half female, all beer drinkers, who had good health conditions. To evaluate the similarity or difference on each parameter evaluated between beers, the Kruskal-Wallis test was performed on the means, considering a significance level of 5%. For the comparison of means, the Nemenyi test was performed, which connected the statistically similar means. Although most participants claim to know the difference between traditional beers and craft beers, and consume craft beer, most of them still show indifferent preference among these options. The most accepted beer for the studied public was Pilsen, the least accepted was Stout. This result is reflected in the purchase intent test. With Pilsen having the highest average, while Stout had the lowest. |
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Sensory analysis of handmade beers from Paragominas-PAAnálisis sensorial de cervezas artesanales de Paragominas-PAAnálise sensorial de cervejas artesanais de Paragominas-PACervejaCerveja ArtesanalStoutPilsenAnálise SensorialAPAIPA.CervezaCerveza ArtesanalStoutPilsenAnálisis SensorialAPAIPA.BeerCraft BeerStoutPilsenSensory AnalysisAPAIPA.Craft beer is that produced by less industrialized methods, prioritizing quality over quantity. Its popularization in the Brazilian market grows exponentially based on the number of breweries registered in Brazil each year. The objective of this work was to perform sensory analyses of 4 styles of artisanal beers of local manufacture through acceptance tests by hedonic scale and purchase intention test. The beers studied were produced by the country brewery, being Pilsen, APA, IPA, and Stout. Sixty untrained volunteer tasters participated in the tests, all of them of age, half of them male and the other half female, all beer drinkers, who had good health conditions. To evaluate the similarity or difference on each parameter evaluated between beers, the Kruskal-Wallis test was performed on the means, considering a significance level of 5%. For the comparison of means, the Nemenyi test was performed, which connected the statistically similar means. Although most participants claim to know the difference between traditional beers and craft beers, and consume craft beer, most of them still show indifferent preference among these options. The most accepted beer for the studied public was Pilsen, the least accepted was Stout. This result is reflected in the purchase intent test. With Pilsen having the highest average, while Stout had the lowest.La cerveza artesanal es aquella producida por métodos menos industrializados, priorizando la calidad sobre la cantidad. Su popularización en el mercado brasileño crece exponencialmente en función del número de cervecerías registradas en Brasil cada año. El objetivo de este trabajo fue realizar análisis sensoriales de 4 estilos de cervezas artesanales de fabricación local a través de pruebas de aceptación por escala hedónica y prueba de intención de compra. Las cervezas estudiadas fueron producidas por la cervecera de la ciudad, siendo Pilsen, APA, IPA y Stout. Sesenta catadores voluntarios no entrenados participaron en las pruebas, todos ellos mayores de edad, la mitad de ellos hombres y la otra mitad mujeres, todos bebedores de cerveza, que tenían buenas condiciones de salud. Para evaluar la similitud o diferencia en cada parámetro evaluado entre cervezas, se realizó la prueba de Kruskal-Wallis sobre las medias, considerando un nivel de significancia del 5%. Para la comparación de medias, se realizó la prueba de Nemenyi, que conectó las medias estadísticamente similares. Aunque la mayoría de los participantes afirman conocer la diferencia entre las cervezas tradicionales y las cervezas artesanales, y consumen cerveza artesanal, la mayoría de ellos todavía muestran una preferencia indiferente entre estas opciones. La cerveza más aceptada por el público estudiado fue Pilsen, la menos aceptada fue la Stout. Este resultado se refleja en la prueba de intención de compra. Con Pilsen teniendo el promedio más alto, mientras que Stout tuvo el más bajo.A cerveja artesanal é aquela produzida por métodos menos industrializados, priorizando a qualidade ao invés da quantidade. Sua popularização no mercado brasileiro cresce de forma exponencial com base na quantidade de cervejarias registradas no Brasil a cada ano. O objetivo deste trabalho foi realizar análises sensoriais de 4 estilos de cervejas artesanais de fabricação local por meio de testes de aceitação por escala hedônica e teste de intenção de compra. As cervejas estudadas foram produzidas pela cervejaria da cidade, sendo elas: Pilsen, APA, IPA e Stout. Participaram dos testes, sessenta provadores voluntários não treinados, todos maiores de idade, sendo metade do sexo masculino e a outra metade do sexo feminino, todos consumidores de cerveja, e que apresentavam boas condições de saúde. A fim de avaliar a semelhança ou diferença sobre cada parâmetro avaliado entre as cervejas, foi realizado o teste de Kruskal-Wallis sobre as médias, considerando-se um nível de significância de 5%. Para a comparação de médias, foi realizado o teste de Nemenyi, que uniu as médias estatisticamente semelhantes entre si. Ainda que a maioria dos participantes afirmem conhecer a diferença de cervejas tradicionais para as artesanais, e consumir cerveja artesanal, grande parte ainda se mostra indiferente quanto a preferência entre essas opções. A cerveja mais aceita para o público estudado foi a Pilsen, a menos aceita foi a Stout. Esse resultado se reflete no teste de intenção de compra. Com a Pilsen possuindo a maior média, enquanto a Stout possuía a menor. Research, Society and Development2022-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2589310.33448/rsd-v11i2.25893Research, Society and Development; Vol. 11 No. 2; e46611225893Research, Society and Development; Vol. 11 Núm. 2; e46611225893Research, Society and Development; v. 11 n. 2; e466112258932525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/25893/22753Copyright (c) 2022 Gabriel Carvalho Gottarde; Juliana Monteiro Maia; Marcos Samuel Matias Ribeiro; Graziela Teixeira de Oliveira; Michele Velasco Oliveira da Silva; Lilian de Nazaré Santos Diashttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGottarde, Gabriel Carvalho Maia, Juliana Monteiro Ribeiro, Marcos Samuel Matias Oliveira, Graziela Teixeira de Silva, Michele Velasco Oliveira da Dias, Lilian de Nazaré Santos 2022-02-07T01:42:50Zoai:ojs.pkp.sfu.ca:article/25893Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:44:03.968676Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Sensory analysis of handmade beers from Paragominas-PA Análisis sensorial de cervezas artesanales de Paragominas-PA Análise sensorial de cervejas artesanais de Paragominas-PA |
title |
Sensory analysis of handmade beers from Paragominas-PA |
spellingShingle |
Sensory analysis of handmade beers from Paragominas-PA Gottarde, Gabriel Carvalho Cerveja Cerveja Artesanal Stout Pilsen Análise Sensorial APA IPA. Cerveza Cerveza Artesanal Stout Pilsen Análisis Sensorial APA IPA. Beer Craft Beer Stout Pilsen Sensory Analysis APA IPA. |
title_short |
Sensory analysis of handmade beers from Paragominas-PA |
title_full |
Sensory analysis of handmade beers from Paragominas-PA |
title_fullStr |
Sensory analysis of handmade beers from Paragominas-PA |
title_full_unstemmed |
Sensory analysis of handmade beers from Paragominas-PA |
title_sort |
Sensory analysis of handmade beers from Paragominas-PA |
author |
Gottarde, Gabriel Carvalho |
author_facet |
Gottarde, Gabriel Carvalho Maia, Juliana Monteiro Ribeiro, Marcos Samuel Matias Oliveira, Graziela Teixeira de Silva, Michele Velasco Oliveira da Dias, Lilian de Nazaré Santos |
author_role |
author |
author2 |
Maia, Juliana Monteiro Ribeiro, Marcos Samuel Matias Oliveira, Graziela Teixeira de Silva, Michele Velasco Oliveira da Dias, Lilian de Nazaré Santos |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Gottarde, Gabriel Carvalho Maia, Juliana Monteiro Ribeiro, Marcos Samuel Matias Oliveira, Graziela Teixeira de Silva, Michele Velasco Oliveira da Dias, Lilian de Nazaré Santos |
dc.subject.por.fl_str_mv |
Cerveja Cerveja Artesanal Stout Pilsen Análise Sensorial APA IPA. Cerveza Cerveza Artesanal Stout Pilsen Análisis Sensorial APA IPA. Beer Craft Beer Stout Pilsen Sensory Analysis APA IPA. |
topic |
Cerveja Cerveja Artesanal Stout Pilsen Análise Sensorial APA IPA. Cerveza Cerveza Artesanal Stout Pilsen Análisis Sensorial APA IPA. Beer Craft Beer Stout Pilsen Sensory Analysis APA IPA. |
description |
Craft beer is that produced by less industrialized methods, prioritizing quality over quantity. Its popularization in the Brazilian market grows exponentially based on the number of breweries registered in Brazil each year. The objective of this work was to perform sensory analyses of 4 styles of artisanal beers of local manufacture through acceptance tests by hedonic scale and purchase intention test. The beers studied were produced by the country brewery, being Pilsen, APA, IPA, and Stout. Sixty untrained volunteer tasters participated in the tests, all of them of age, half of them male and the other half female, all beer drinkers, who had good health conditions. To evaluate the similarity or difference on each parameter evaluated between beers, the Kruskal-Wallis test was performed on the means, considering a significance level of 5%. For the comparison of means, the Nemenyi test was performed, which connected the statistically similar means. Although most participants claim to know the difference between traditional beers and craft beers, and consume craft beer, most of them still show indifferent preference among these options. The most accepted beer for the studied public was Pilsen, the least accepted was Stout. This result is reflected in the purchase intent test. With Pilsen having the highest average, while Stout had the lowest. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-02-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/25893 10.33448/rsd-v11i2.25893 |
url |
https://rsdjournal.org/index.php/rsd/article/view/25893 |
identifier_str_mv |
10.33448/rsd-v11i2.25893 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/25893/22753 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 2; e46611225893 Research, Society and Development; Vol. 11 Núm. 2; e46611225893 Research, Society and Development; v. 11 n. 2; e46611225893 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052762159054848 |