Consumer Acceptance Test Results,
Part I
Results of the consumer acceptance test for beer produced from hops exposed to four different field stresses at three different stress levels are shown below. Numbers indicate the mean consumer acceptance of the various beers based on overall acceptability, color, and taste attributes (first table) and on flavor attributes (second table). For the individual pest treatments, values followed by the same letter within a column are not significantly different (p≤ 0.05).
Overall, Color and Taste Attributes
The table below indicates overall consumer acceptance, plus acceptance based on color and taste attributes. Consumers found the color of the beer brewed from hops with medium-level powdery mildew (PM) to be less acceptable than that brewed with low-level PM hops. For the downy mildew (DM) treatment, more differences were observed in the various attributes. Low stress was less acceptable based on the attributes of color, bitter, cardboard flavor and aftertaste. For these four attributes, consumer acceptance was higher for either the medium or high stress level.
Stress Level |
Overall |
Color |
Bitter |
Sour |
Sweet |
Cardboard |
Aftertaste |
APHIDS |
|||||||
Low |
4.4 |
5.1 |
4.5 |
4.2 |
4.5 |
3.9 |
4.4 |
Med |
4.2 |
5.2 |
4.2 |
4.1 |
4.5 |
3.9 |
4.1 |
High |
4.6 |
5.1 |
4.4 |
4.3 |
4.7 |
4.2 |
4.6 |
|
MITES |
||||||
Low |
4.0 |
5.1 |
3.9 |
4.0 |
4.5 |
3.9 |
3.9 |
Med |
4.2 |
5.3 |
3.8 |
3.9 |
4.4 |
3.9 |
3.9 |
High |
4.1 |
5.1 |
4.0 |
4.2 |
4.7 |
3.9 |
4.0 |
|
POWDERY MILDEW |
||||||
Low |
3.89 |
5.5 a |
3.7 |
4.0 |
4.2 |
3.9 |
3.5 |
Med |
3.8 |
4.9 b |
3.9 |
4.2 |
4.5 |
3.7 |
3.6 |
High |
4.2 |
5.2 ab |
3.7 |
4.2 |
4.2 |
3.9 |
3.7 |
|
DOWNY MILDEW |
||||||
Low |
3.7 a |
4.9 a |
4.3 a |
4.2 |
4.4 |
3.7 a |
4.2 a |
Med |
4.8 a |
5.6 b |
4.8 ab |
4.5 |
5.0 |
4.3 b |
4.8 ab |
High |
5.0 a |
5.3 ab |
5.1 b |
4.8 |
4.9 |
4.2 b |
5.9 b |
Flavor Attributes
The following table shows the consumer acceptance ratings based on flavor attributes. As observed with the color and taste attributes, significant differences in consumer acceptance were observed with the DM treatment. For overall acceptability, panelists rated the low stress level as significantly less acceptable than the medium and high stress levels. For the attributes of malty/caramel, hoppy, yeasty, green/vegetal, and fruity, the low stress level was the least accepted compared to the medium and high stress levels. Generally, the high stress level of DM was the most accepted by the consumers but this acceptance was not always significantly different from the medium level of stress.
Stress Level |
Malty/ |
Hoppy |
Yeasty |
Green/Vegetal |
Fruity |
APHIDS |
|||||
Low |
4.9 |
4.5 |
4.4 |
4.0 |
4.4 |
Med |
4.7 |
4.3 |
4.1 |
3.8 |
4.5 |
High |
4.7 |
4.4 |
4.2 |
4.2 |
4.6 |
|
MITES |
||||
Low |
4.3 |
4.2 |
4.1 |
3.8 |
4.3 |
Med |
4.4 |
4.1 |
3.9 |
3.9 |
4.4 |
High |
4.4 |
4.3 |
4.2 |
4.1 |
4.6 |
|
POWDERY MILDEW |
||||
Low |
4.3 |
4.0 |
4.1 |
3.9 |
4.2 |
Med |
4.5 |
4.2 |
4.0 |
4.1 |
4.4 |
High |
4.4 |
4.2 |
4.1 |
4.1 |
4.5 |
|
DOWNY MILDEW |
||||
Low |
4.4 a |
4.1 a |
4.0 a |
4.0 a |
4.4 a |
Med |
5.1 b |
4.7 b |
4.6 b |
4.4 ab |
5.0 b |
High |
5.3 b |
5.0 b |
4.6 b |
4.6 b |
5.0 b |
Food Science subpage
This page is designed to provide additional information pursuant to the Food Science component of the overall project discussed on the Washington State University website http://hopmintstress.wsu.edu .
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