Validation of the incorporation of emotional response in consumer-based sensory development: case study in Peruvian craft beers

It is important to identify the emotional response and sensorial needs of consumers get commercial success alimentary sector in order improve consumption experience. Obtaining attractive characteristics through application Kano model allows increase consumer satisfaction. Furthermore, Napping®-Ultra Flash Profile (UFP) methodology makes it possible that producers craft beers may well reliably characterize their products. Likewise, use External Preference Mapping (EPM) identification those highly accepted In this sense, goal present study was validate, EPM, incorporation sensory design increases satisfaction turn obtaining profile Peruvian beers. The permitted determine representative Lima market: presence exotic fruits, fruity smell, Andean cereals high alcoholic grade, and, based on these characteristics, a prototype beer developed. By using Napping®-UFP, positioned described six samples (five brands prototype), we found developed showed floral herbal odor, light golden color, bubbly, grade. EPM 80% scored with grade taste. Finally, putting together techniques turns out be useful products are by could applied other