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• Wanting, satisfaction and JAR data were collected at consumers' home on smartphones. • 3-Step evaluations were more informative than a single evaluation. • 3-Step evaluations revealed significant drop in wanting while drinking beers. • Non-users of beer alternative products were less satisfied with the beer alternatives. Most descriptive or hedonic tests with consumers collect their responses after consumption of a small portion of the product. However, eating and drinking experiences are rather variable during consumption of the full portion. The first objective of this study was to determine if 3-step evaluations with full consumption of a product can bring additional information compared to a single evaluation. As a case study, the second objective was to identify potentially important sensory aspects that could help consumers of regular beers better accept beer alternative products. Japanese beer consumers were recruited to taste four beers, whose alcohol by volume was 5%, 0.5%, 0.5%, 0%, respectively. The consumers were separated into two panels. Both panels evaluated the beers based on wanting and satisfaction paired with Just-About-Right (JAR) scales for sensory attributes with their smartphones at home. One of the panels evaluated the questions for the beer, only once after finishing the full portion, retrospectively. The other panel evaluated the same questions three times, at the first-sip, after half of the portion, and after the full portion. Comparison of the results between the two panels showed consistent findings overall for product rankings of satisfaction, wanting , and JAR results, indicating no methodological bias (as compared to the single evaluation approach) caused by the repeated questions in the 3-step approach. Interestingly, wanting significantly dropped while drinking beers, especially for reduced alcohol beers, although satisfaction remained unchanged. Furthermore, a significant step-effect was observed for aftertaste and bitterness, indicating that these perceptions were changing over time. [ABSTRACT FROM AUTHOR]

• Liking and sensory temporal data were collected at consumers' home on smartphones. • Drivers of liking were analyzed with and without considering the temporality. • Drivers of liking by period were more informative than usual drivers of liking. • Drivers of liking by period were meaningful for product development and marketing. Key driver analysis has long been used to identify important attributes that could positively or negatively contribute to product liking among target consumers. However, most studies focus only on how a desirable product should or should not be perceived, without considering when these perceptions dynamically occur during consumer interaction with the product. The objective of this study was to investigate drivers of liking with considerations of temporal descriptions collected from consumers having tasted full cans of four lemon-flavored carbonated alcoholic drinks at home. A total of 193 naïve consumers were asked to check all applicable items from a check-all-that-apply list among eight attributes during three periods of perception— "in mouth before swallowing," "immediately after swallowing" and "aftertaste"—for three sips (1st, 4th, and 7th) of each can, using their own smartphones while tasting each drink at home. Drivers of liking were analyzed both with and without considering the temporality of the three periods. The results suggested that taking dynamic perceptions into account enables the capture of not only the drivers of liking at the precise moment of tasting, but also further details. The results also indicated that bitterness perceived in the mouth before swallowing and as an aftertaste negatively contributed to product liking, and that lemon aroma had the greatest positive contribution to product liking in the aftertaste period. These results suggest that "temporal drivers of liking by period" could add greater value for product development and marketing purposes. [ABSTRACT FROM AUTHOR]

• Descriptive temporal data were collected from consumers at home on smartphones. • Retrospective and concurrent CATA descriptions over 3 periods were compared. • The big picture was the same, but the retrospective panel was more discriminative. • Retrospective measure should be considered in consumer studies. Most temporal sensory methods measure product perception concurrently with tasting. However, retrospective measurement could have the advantage of being easier to implement with consumers. To date, no study has explicitly compared these two modes of temporal data acquisition. The objective of this study was to compare the temporal description obtained from consumers who had drank and evaluated a full can of four lemon-flavoured carbonated alcoholic drinks at home and on different days. The consumers were separated into two panels and asked to select from eight attributes on a check-all-that-apply list that were applicable during three periods of perception of a sip— "in mouth before swallowing", "immediately after swallowing" and "aftertaste"—for three sips of each can. The first panel (97 consumers) did the evaluation retrospectively immediately after the tasting (RET), while the second (96 consumers) did it concurrently with the tasting (SIM). Data were analysed using the multiple-response correspondence analysis (mrCA) framework applied at different levels: product, period and sip. The data from RET and SIM captured the differences between products and periods, with the differences between the products being larger than the differences between the periods. In both methods, no sip effect were observed. Perception of the products were identical in sips 1, 4 and 7. The consumers of RET and SIM agreed overall on the relative differences between products, although the level of discrimination was stronger for the consumers of RET. The consumers of RET and SIM only partially agreed on the between-period differences by product. The results suggest that the retrospective temporal evaluation could better discriminate the products and that the temporality patterns may be different between the two methods; therefore, there is a need for more research about the resolution of temporal data. [ABSTRACT FROM AUTHOR]

• Facial expression measurements during beer tasting were feasible in a CLT setting. • Facial expressions were analyzed in regard to consumers' beer choice behaviors. • " Lip suck " before swallowing contributed negatively to the number of beer choices. • " Lip press " after swallowing contributed positively to the number of beer choices. Relying solely on explicit liking could lead to a misunderstanding of consumers' real intentions, ultimately resulting in the failure of a new product after its launch on the market. Analyzing facial expressions as an implicit measurement may provide a better understanding of consumers' preferences at a subconscious level by capturing their objective responses to products after tasting. Therefore, the present proof of concept study investigated facial expressions among beer consumers while tasting beer samples. The first objective was to examine the feasibility of a newly developed measurement protocol for capturing facial expressions for analysis. The second objective was to determine possible indices that may be able to predict the choice of beers after tasting. A total of 151 Japanese beer consumers who took part in two tests (n = 50 and n = 101, respectively) tasted three beer samples. The participants were video-recorded throughout the taste tests, and 10 s of video were extracted for each sample to analyze facial expressions during the tasting using an automated facial expression analyzer. Instead of directly asking about liking, choice behavior was measured after each participant tasted all three beer samples. The results suggested that measuring facial expressions during beer tasting is a feasible method that provides adequate data for effective analysis. The results also indicated the possibility of creating effective indices of facial expressions to predict the choice of beers after tasting, and that the " Lip suck " and " Lip press " expressions contributed negatively and positively to beer choices, respectively. [ABSTRACT FROM AUTHOR]

• Introduction of an original protocol pairing TDS with dynamic wanting in an ad libitum setting. • Beers with highest standout flavors were those with lowest drinkability. • Wanting scale better suited than liking scale for studying beer drinkability. • Results from a panel of beer experts were similar to those from a consumer group. While drinkability is of paramount importance when discussing beer, there is no established methodology to assess it. The main objective of the present study was to develop a new method of sensory evaluation with consumers to obtain a better understanding of beer drinkability. With the aim of being practically and effectively used in a wide range of consumer tests in an ad libitum consumption setting, a new method called the "Multiple-sip Drinkability Test" was developed to evaluate beer drinkability defined as "the will of drinking". The method is based on Temporal Dominance of Sensations (TDS) paired with dynamic wanting. This paper presents the test designs and the results from two studies of four commercial Japanese beers, one conducted with an expert sensory panel and the other with a naïve panel of consumers. The results revealed the importance of monitoring dynamic wanting over sips. In both studies, product differences in wanting , almost nonexistent at the beginning, gradually became larger. These studies also elicited the characteristics of beer with high drinkability. The product that attained the highest wanting scores in both studies was perceived as having less of a standout flavor, thereby producing fewer build-up effects on sensory perceptions, which suggests that the greater the sensory load produced by a beer, the less one wants to drink it continuously. This methodology should be used with different types of beers and consumers to obtain a broader understanding of the sensory drivers of beer drinkability and consumer satisfaction. [ABSTRACT FROM AUTHOR]