School of Health and Life Sciences, Federation University Australia, Churchill Campus, Victoria 3842, Australia.
School of Health and Life Sciences, Federation University Australia, Berwick Campus, Victoria 3842, Australia.
Food Res Int. 2019 Dec;126:108661. doi: 10.1016/j.foodres.2019.108661. Epub 2019 Sep 10.
This review critically evaluates the literature concerning the impact of visual appearance cues (including colour, foam, and cloudiness) on people's perception in the beer category. The authors assess both the sensory expectations that are elicited by the visual appearance of beer, and the extent to which those expectations carry-over to influence the actual tasting experience. Beer is a particularly intriguing category to study since the differing production rules in different countries mean that there is not always the same scope to modify the colour in order to meet perceived consumer demands. What is more, there is currently disagreement in the literature concerning the impact of beer colour and foam on people's expectations of beer prior to tasting, and their multisensory flavour perception on tasting. Given how much beer is consumed annually, it is surprising that more research has not been published that assesses the undoubtedly important role of visual appearance in this beverage category. Part of the reason for this may simply be that it is difficult to create consistent experimental stimuli given the rapid transition of the head of the beer post-serving.
本文批判性地评估了有关视觉外观线索（包括颜色、泡沫和混浊度）对啤酒类别中人们感知影响的文献。作者评估了啤酒外观所引起的感官预期，以及这些预期在多大程度上影响实际品尝体验。啤酒是一个特别有趣的研究类别，因为不同国家的不同生产规则意味着，为了满足消费者的感知需求，并不总是有相同的范围来改变颜色。更重要的是，文献中对于啤酒颜色和泡沫对品尝前人们对啤酒的期望以及品尝时的多感官风味感知的影响存在分歧。考虑到每年啤酒的消费量，令人惊讶的是，没有更多的研究评估视觉外观在这一饮料类别中的重要作用。造成这种情况的部分原因可能仅仅是由于在啤酒饮用后啤酒头迅速变化的情况下，很难创造出一致的实验刺激。
