This research used consumer electroencephalogram (EEG) analysis technology combined with traditional sensory evaluation and establish a new type of beer consumers preference test method. After the established standardized process of beer tasting, we collected the real-time EEG change of consumer, and collected the data which treated by artifacts removing, filtering, and feature extraction. Eight different brain wave data and two kinds of emotions data were sort out, and a comprehensive emotion index, Index of Alcohol-drinking Analysis (IAA) model were fitted using the data. Consumer preference of beer could be judged by IAA score and compared with the questionnaire analysis. Results showed that the accuracy of IAA index was 83% compared with questionnaire results. IAA could explain details of consumer preference change in different beer drinking process. This method is the first beer drinking preferences of consumers with EEG data research. It is a good supplement and improvement to the existing sensory evaluation methods.
WANG Cheng
,
CHEN Shuang
,
LYU Gaochong
,
HAO Jianqin
,
XIE Xin
,
HUANGFU Jie
,
WANG Gang
,
GUO Liyun
,
WANG Deliang
. The research of sensory evaluation and consumer preference of beer using electroencephalogram method[J]. Food and Fermentation Industries, 2023
, 49(11)
: 125
-130
.
DOI: 10.13995/j.cnki.11-1802/ts.033273
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