6. PERLA-A. RAMOS-PARRA
Information acquired: 2025
PERLA-A. RAMOS-PARRA is an academic who published a paper in 2020 entitled Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited. PERLA-A. RAMOS-PARRA published this work as part of a team: Gonzalez Viejo, Claudia. Here is a description of this work: Some chemical compounds, especially alcohol, sugars, and alkaloids such as hordenine, have been reported as elicitors of different emotional responses. This preliminary study was based on six commercial beers selected according to their fermentation type, with two beers of each type (spontaneous, bottom, and top). Chemometry and sensory analysis were performed for all samples to determine relationships and patterns between chemical composition and emotional responses from consumers. The results showed that sweeter samples were associated with higher perceived liking by consumers and positive emotions, which corresponded to spontaneous fermentation beers. There was high correlation (R = 0.91; R2 = 0.83) between hordenine and alcohol content. Beers presenting higher concentrations of both, and higher bitte.