Use of relative risk test to evaluate the influence of the brand on beer acceptability

Autores

  • Suzana Maria Della Lucia Universidade Federal do Espírito Santo
  • Valéria Paula Rodrigues Minim Universidade Federal de Viçosa
  • Carlos Henrique Osório Silva Universidade Federal de Viçosa
  • Luis Antonio Minim Universidade Federal de Viçosa
  • Paula de Aguiar Cipriano University, College Station

DOI:

https://doi.org/10.5433/1679-0359.2014v35n1p267

Palavras-chave:

Sensory analysis, Non-sensory characteristics, Packaging, Relative risk.

Resumo

 

The acceptance of the product is very complex and it involves not only its sensory attributes but also non-sensory characteristics, often presented in the packaging or related to concepts regarding the consumer. The relative risk test was applied in order to investigate the effect of the brand, a non-sensory characteristic, on consumers’ acceptance of beer. Eight commercial brands of Pilsen beer were evaluated by 101 consumers in two sessions of acceptance tests: the blind test and the test with brand information. As a general view, it could be concluded that three brands of beer showed a positive impact over the sensory acceptance of the product and four brands negatively impacted on consumers’ evaluation. One of the brands did not show any influence over the consumers’ response. The relative risk method was practical and useful as it was easily calculated and reproduced, and its application permitted easy interpretation of the results.

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Biografia do Autor

Suzana Maria Della Lucia, Universidade Federal do Espírito Santo

Profª da Universidade Federal do Espírito Santo, Centro de Ciências Agrárias, UFES, Alegre, ES.

Valéria Paula Rodrigues Minim, Universidade Federal de Viçosa

Profª da Universidade Federal de Viçosa, UFV, Viçosa, MG.

Carlos Henrique Osório Silva, Universidade Federal de Viçosa

Prof. da Universidade Federal de Viçosa, UFV, Viçosa, MG.

Luis Antonio Minim, Universidade Federal de Viçosa

Prof. da Universidade Federal de Viçosa, UFV, Viçosa, MG.

Paula de Aguiar Cipriano, University, College Station

Discente de Doutorado em Ciência de Alimentos,Texas A&M University, College Station, Texas, EUA.

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Publicado

2014-02-27

Como Citar

Lucia, S. M. D., Minim, V. P. R., Silva, C. H. O., Minim, L. A., & Cipriano, P. de A. (2014). Use of relative risk test to evaluate the influence of the brand on beer acceptability. Semina: Ciências Agrárias, 35(1), 267–276. https://doi.org/10.5433/1679-0359.2014v35n1p267

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