Assessing the acceptability of a beverage under real-life conditions: application to non-alcoholic beer as part of a France-Japan partnership.

          As part of a France-Japan partnership, the CSGA has developed and tested innovative methods, focused on the real-life consumer experience, to assess beverages' acceptability.

In order to remain competitive, food manufacturers must understand how their products are perceived and appreciated by consumers. However, consumer testing is still mainly carried out in laboratories and often based on a single assessment made after consumption. Such an approach struggles to reflect the reality of food experiences, which are dynamic and evolve throughout consumption.

This thesis, conducted in collaboration with a Japanese beverage manufacturer, focused on the sensory and hedonic evaluation of beverages in real-life consumption settings (at home). The aim was to better understand how consumers' sensory perceptions and liking evolve with each sip when consuming a full serving and through repeated exposure.

The research showed that evaluating a full serving, such as a can of beer, provides essential information for studying a product's 'drinkability'. By analysing perceptions at various stages of consumption, such as within a sip, between sips, or at different stages during the serving, the thesis highlights key moments during which certain sensations must be perceived to make the product appealing.

The results also highlight the importance of context and the information provided to consumers. For example, information on alcohol content significantly influences the sensory perception and acceptability of non-alcoholic and low-alcohol beers. Finally, integrating repeated evaluations over several days shows that exposure to the product modifies hedonic responses, particularly among consumers who are unfamiliar with these beverages.

Overall, this doctoral work demonstrates the value of consumer-centered approaches conducted in real-world conditions for supporting product development and industrial decision-making more effectively.

Wakihira T (2025). Évaluations sensorielles et hédoniques de boissons alcoolisées et non alcoolisées adaptées aux consommateurs.

PhD thesis, Université Bourgogne Europe, Dijon, France. 

https://theses.fr/2025UBEUK049

Sensory evaluation, acceptability, sensory perception, drinkability, consumer, home testing, non-alcoholic beer, temporal dynamics

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