Cognitive dissonance (CD) is the discomfort that occurs when two opposing beliefs are held simultaneously. When this conflict arises, one of the opposing beliefs must be altered or dropped in order ...to reduce the discomfort. The current study examined the relationship between cognitive dissonance and intelligence (using vocabulary subtest scores of the Wechsler Adult Intelligence Scale-Revised IV; WAIS-R IV) and grade point average (GPA) in 103 college undergraduates. The ratings occurred before and after the exam. In order to induce the cognitive dissonance participants were given low fictitious scores and shown a comparatively greater average. Cognitive dissonance was measured by taking the difference of the participants' fairness ratings of the vocabulary subtest. No relationship existed between WAIS-R IV performance and CD scores (r = .01, ns). However, GPA and CD scores were negatively associated (r = -.29, p < .01). Key words: dissonance, intelligence, GPA, college students Kognitivna disonancia (KD) je neprijemny pocit, ktory sa objavi, ak clovek zastava dva protichodne nazory. Ked' sa tento pocit objavi, jeden z protichodnych nazor je nutne zmenit' alebo uplne vypustit', aby sa neprijemny pocit stratil. Predkladana studia skuma vzt'ah medzi kognitivnou disonanciou a inteligenciou (pouzitim skore subtestu slovnej zasoby Wechslerovej Inteligencnej Skaly--Revidovanej IV.; WAIS-R IV) a prospechovym priemerom (GPA) u 103 vysokoskolakov. Hodnotenie sme vykonavali pred a po skuske. Kognitivnu disonanciu sme u participantov vyvolavali tak, ze sme im dali nizke fiktivne skore a ukazali im porovnatelne vyssi priemer. Kognitivnu disonanciu sme merali pomocou rozdielu v hodnoteni ferovosti subtestu slovnej zasoby u participantov. Medzi vykonom vo WAIS-R IV a skore KD sme nenasli ziaden vzt'ah (r = .01, ns), avsak skore KD a prospechoveho priemeru boli v negativnom vzt'ahu (r = -.29, p < .01).
Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in ...identifying “aging compounds,” their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of “chemometrics,” a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.
Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on ...the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed.
To date, few studies investigated the differences between the two main gluten‐free (GF) brewing techniques, such as the use of enzymes and the use of unconventional GF grains in brewing, by consumer ...perspective. In this study a GF beer brewed with sorghum and quinoa, as brewing adjuncts, was compared to the enzymatic‐treated counterpart, in order to evaluate the effect of deglutinization treatment on physicochemical, volatile, and sensory characteristics of final beer. Moreover, the influence of brewing process and raw materials information on consumers' sensory perceptions, willingness to buy (WTB) and willingness to pay (WTP) was also investigated (n = 105 consumers), under blind (B), expected (E), and informed (I) conditions. The enzymatic‐treated sample showed comparable physicochemical attributes with the untreated counterpart, except for a significant reduction in color and foam stability (p < 0.05). Non‐significant difference between samples was found in the overall liking, WTB, and WTP mean scores in all three sensory test conditions (p > 0.05). The information about the deglutinization treatment had a negative impact on overall liking (p < 0.01), although WTP for both samples was significantly higher in the informed test than in blind condition (p < 0.05). Overall, Check‐All‐That‐Apply test results confirmed that the deglutinization treatment does not affect the beer sensory profile, even if the information about brewing ingredients and technologies may slightly influence the consumers' sensory perception. Therefore, this result proves that it is possible to produce a marketable GF beer, simply by partially replacing 40% of barley malt with unconventional GF grains, without using enzymes for gluten reduction purpose.
•Craft beer is a rapidly growing segment of the beverage industry.•The profile of commercial beer drinkers who have tasted craft beer was analyzed.•Habits and consumption occasions affect the ...probability of tasting craft beer.•The environment in which the beer is consumed influences craft beer choice.•The success of craft beer is due to the so-called “taste revolution”.
The aim of this paper is to study the emerging craft beer industry from a consumer preference perspective. The craft beer industry is one of the growing segments in the beverage industry and its increasing popularity also affects individuals’ commercial beer preferences and consumption trends, although no empirical study has yet been carried out in Europe on this topic. Our exploratory study is aimed at comparing the “purely” commercial beer consumer profile with that of commercial beer consumers who have already tasted craft beers. It was observed that aroma and perceived quality, as well as the preference for draft beer, drinking beer frequently or by oneself are all factors that explain the propensity of “purely” commercial beer drinkers to taste craft beer. It was also found that beer consumers’ evaluations of characteristics and brands differed depending on whether they had previously tasted craft beer or not. Moreover, craft beer is chosen according to different flavor preferences compared to commercial beer, it is mainly drunk by frequent beer drinkers in pubs and with family members and it is perceived to be of higher quality than commercial beer due to the raw materials used for brewing and its overall quality. These results can help both new entrepreneurs in the craft beer segment as well as big manufacturing firms in trying to better understand this new consumption trend in order to meet the new needs and preferences of beer consumers.
Un flash presentado brevemente de forma periferica a menudo es mal localizado con un sesgo hacia un objeto atendido. El foco de esta mala localizacion se ha atribuido a la integracion de las senales ...de localizacion entre un blanco y un objeto que se esta atendiendo, y esto da lugar a la mala localizacion del objetivo hacia el objeto que se atiende. No es claro si los objetos externos que atraen la atencion del observador son necesarios para causar la mala localizacion del objetivo. Este estudio esta dirigido a examinar si la mala localizacion de objetivo se produce cuando el cambio de la atencion del observador es inducida por las pistas de mirada, en la que la mirada del observador se desplaza en la direccion de la mirada del otro. Este paradigma de pistas no requiere de ningun objeto externo para llamar la atencion, asi nos permite examinar directamente la necesidad de los objetos externos en la mala localizacion de objetivos. Los estimulos fueron una ilustracion de la cara, un objetivo, y una prueba. En primer lugar, la ilustracion de la cara se presento y la mirada se desplazaba hacia la parte superior derecha o superior izquierda. El objetivo fue presentado sucesivamente por 50 mseg. Despues seguia un intervalo temporal de 0 o 2000 mseg como un intervalo de retencion, la prueba se presento por debajo del objetivo. La tarea de los observadores consistio en juzgar si el objetivo aparecio en el lado izquierdo o derecho de la ubicacion de la prueba. El objetivo fue mal localizado significativamente en la direccion de desplazamiento de la mirada solo cuando el intervalo de retencion fue de 2,000 mseg. Por otra parte, el tiempo de reaccion para la deteccion del objetivo fue mas corto en la mirada que en la localizacion no mirada. Estos resultados sugieren que la mala localizacion no requiere objetos externos que atraigan la atencion. Senales neurales de la localizacion de objetivo se promedian con el cambio local de atencion inducida en senales neurales, lo que resulta en la mala localizacion de objetivos hacia la ubicacion contemplada. Palabras clave autores Localizacion visual, atencion visual, claves de mirada Palabras clave descriptores Percepcion, deteccion de senales, ciencia cognitiva. A briefly presented peripheral flash is often mislocalized with a bias toward an attended object. The target mislocalization has been ascribed to the integration of location signals between a target and an attended object, and this results in the mislocalization of the target toward the attended object. It was unclear whether external objects that attract observer's attention were necessary to cause the target mislocalization. This study aimed at examining whether the target mislocalization occurred when the shift of observers' attention was induced by gaze cueing, in which observer's attention is shifted in the direction of other's gaze. This cueing paradigm requires no external object to attract attention, thus it enabled us to directly examine the necessity of external objects in the target mislocalization. Stimuli consisted of a pictorial face, a target, and a probe. First, the pictorial face was presented, and its gaze was shifted so as to look at either upper-right or upper-left. The target was successively presented for 50 msec. After a temporal interval of 0 or 2000 msec was inserted as a retention interval, the probe was presented below the target. The observers' task was to judge whether the target had appeared at the left or right side of the probe location. The target was significantly mislocalized in the direction of gaze shift only when the retention interval was 2000 msec. Moreover, reaction time for detecting a target was shorter at the gazed than non-gazed location. These results suggest that the mislocalization does not require external objects attracting attention. Neural signals of target location are possibly averaged with the attention-induced local change in neural signals, and this results in the target mislocalization toward the gazed location. Keywords authors Visual localization, Visual attention, Gaze cueing. Keywords plus Perception, Signal Detection, Cognitive Science.
Fruit of Saskatoon (
Nutt.) are a good source of bioactive compounds, such as polyphenols, including anthocyanins, as well as vitamins, macro- and microelements and fibre. By treating Saskatoon ...fruits with gaseous ozone, and adding the material as an enhancer to barley beers, it is possible to impact the contents of bioactive compounds in the produced fruit beers. Sensory tests showed that beers made from barley with addition of Saskatoon fruit of the 'Smoky' cultivar were characterised by the most balanced taste and aroma. Physicochemical analyses of fruit beers, produced with Saskatoon fruit pulp added on the seventh day of fermentation, showed that the beers enhanced with ozone-treated and untreated 'Smoky' Saskatoon fruits had the highest contents of alcohol, 5.51%
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and 5.66%
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, respectively, as well as total polyphenol contents of 395 mg GAE/L and 401 mg GAE/L, respectively, and higher antioxidant activity (assessed using DPPH
, FRAP and ABTS
assays). It was demonstrated that the ozonation process led to a decrease in the contents of neochlorogenic acid, on average by 91.00%, and of caffeic acid by 20.62%, relative to the beers enhanced with 'Smoky' Saskatoon fruits not subjected to ozone treatment. The present study shows that Saskatoon fruits can be used in the production of beer, and the Canadian cultivar 'Smoky' is recommended for this purpose.
► Ethanol is one of the most commonly used recreational drugs worldwide. ► Beer market is witnessing a significant increase in the consumption of low-alcohol beer. ► Strategies to produce low alcohol ...beers can be of physical and biological origin. ► Production methods, sensorial properties and additional improvements are reviewed.
The increasing interest of consumers in health and alcohol abuse issues motivates breweries to expand the assortment of products with low alcohol content. The goal of producing beers with low alcohol content can be achieved by two main strategies; namely by gentle removal of alcohol from regular beer and by limited ethanol formation during the beer fermentation. Within these two basic strategies, there are a number of techniques that vary in performance, efficiency and usability. This paper presents an overview and comparison of these techniques and provides an evaluation of sensorial properties of low-alcohol and an alcohol-free beer produced as well as suggests possibilities for their additional improvement.
Lemongrass (
) is a valuable source of vitamins, macro- and microelements, and essential oils. The purpose of this study was to compare the physicochemical properties, sensory properties, antioxidant ...activity, and microbiological stability of wheat beers enriched with varying additions of crushed lemongrass. Sensory evaluation showed that wheat beers enriched with 2.5%
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lemongrass were characterised by balanced taste and aroma (overall impression). Physicochemical analysis of the wheat beers showed that increasing the concentration of lemongrass in the finished product negatively affected the ethanol content. Alcohol content in wheat beer enriched with 1%
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lemongrass was on average 14.74% higher than wheat beer enriched with 2.5%
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lemongrass and on average 17.93% higher than wheat beer enriched with 5%
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addition of lemongrass. The concentration of lemongrass in the finished product also increased the acidity of the beers and affected the colour of the wheat beers compared to the control beer. The total polyphenol content and antioxidant activity of lemongrass-enriched wheat beers varied. Of the lemongrass-enriched beers analysed, the beer product with 5%
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lemongrass was the most microbiologically stable. According to the study, crushed lemongrass-enriched wheat beer may represent a new trend in the brewing industry, but the brewing process still needs to be improved.
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