Temporal Dominance of Sensations paired with dynamic wanting in an ad libitum setting: A new method of sensory evaluation with consumers for a better understanding of beer drinkability

摘要

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 "Multiplesip 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.