Washington State University

Food Science (subpage)

Consumer Acceptance Test Results,
Part II

Results of the consumer acceptance test for beer produced from three varieties of hops with and without stunt virus are shown below. These results show the influence of hop variety on consumer acceptance. Numbers indicate the mean consumer acceptance of the various samples 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 was highest for the beer brewed with Nugget hops that tested positive for stunt viroid and lowest for the beers brewed with Columbus hops that tested positive for stunt viroid and Galena hops that tested negative for stunt viroid. This was a trend observed with the other attributes of bitter, sour, cardboard and aftertaste in that the beer brewed with the Nugget hops testing positive stunt viroid was higher in acceptance compared to the other treatments. The beer brewed with Galena hops testing negative for stunt viroid had lower overall acceptability and was less acceptable for the bitter, sour, cardboard and aftertaste attributes.

Hops Variety

Stunt Viroid?

Overall

Color

Bitter

Sour

Sweet

Card-board

After-taste

Columbus

 

Negative

4.2ab

5.5

3.9ab

4.1ab

4.4

3.7ab

3.9b

Positive

4.2b

5.5

4.0ab

3.9ab

4.2

3.8ab

3.8b

Galena

 

Negative

3.8b

5.3

3.5b

3.6b

4.1

3.4b

3.5b

Positive

4.2ab

5.2

3.9ab

3.9ab

4.2

3.8ab

3.7b

Nugget

 

Negative

4.4ab

5.5

4.0ab

4.1ab

4.3

3.9ab

4.1ab

Positive

4.9a

5.4

4.5a

4.3a

4.6

4.0a

4.8a

 

Flavor Attributes

The following table shows the consumer acceptance ratings based on flavor attributes. Overall, no significant differences were found by the consumers based on the malty/caramel, yeasty, green/vegetal and fruity attributes. The beer brewed from Nugget hops testing positive for stunt viroid was more acceptable compared to the other samples with respect to the hoppy attribute. Panelists rated the beer brewed with Galena hops testing negative for stunt viroid as less acceptable on the hoppy attribute.

Hops Variety

Stunt Viroid?

Malty/ Caramel

Hoppy

Yeasty

Green/ Vegetal

Fruity

Columbus

 

Negative

4.6

4.2ab

4.1

3.8

4.3

Positive

4.4

4.0b

3.8

3.8

4.2

Galena

 

Negative

4.5

3.9b

3.8

3.7

4.1

Positive

4.4

4.3ab

4.1

3.8

4.1

Nugget

 

Negative

4.7

4.5ab

4.2

3.9

4.3

Positive

5.0

4.8a

4.3

4.1

4.4

 

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 .

It is not designed to be viewed or utilized independently of that website.

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Washington State IPM Coordinator, WSU Irrigated Agriculture Research & Extension Center, Prosser WA 99350, 509-786-9287