{"id":163777,"date":"2024-07-24T16:09:46","date_gmt":"2024-07-24T22:09:46","guid":{"rendered":"https:\/\/tecscience.tec.mx\/en\/?p=163777"},"modified":"2024-12-09T13:24:26","modified_gmt":"2024-12-09T19:24:26","slug":"mexicans-favorite-type-of-beer","status":"publish","type":"post","link":"https:\/\/tecscience.tec.mx\/en\/biotechnology\/mexicans-favorite-type-of-beer\/","title":{"rendered":"The Scientific Study to Understand What Type of Beer Mexicans Prefer"},"content":{"rendered":"\n

As a drink containi<\/span>ng\u00a0hundreds of chemica<\/a>l compounds\u00a0that influence how it tastes, finding the perfect formula to make a beer that most people like is difficult. The good news is that science can help detect which flavor profiles we like the most, but do we know what type of beer<\/strong> Mexicans’ prefer<\/strong>?<\/p>\n\n\n\n

In each country, the type of beer<\/strong> \u2212lager, ale, stout\u2212 most consumed varies depending on the preferences of its inhabitants, which are determined by cultural, biological, environmental, and psychological factors<\/strong>.<\/p>\n\n\n\n

Recently, a group of researchers from the School of Engineering and Sciences<\/a> (EIC) at Tec de Monterrey and the University of Melbourne<\/a>, Australia, published the results of a study<\/strong><\/a> that analyzed<\/strong> the acceptability by Mexican consumers<\/strong> of six commercial beers<\/strong>, depending on their style, type of fermentation and chemical composition.<\/p>\n\n\n\n

“The tastes of our population have not been studied that much, so we wanted to get a little bit into their minds,\u201d says Carmen H\u00e9rnandez<\/a>, a research professor at the EIC who participated in the study, in an interview with TecScience<\/em><\/strong>.<\/p>\n\n\n\n

These findings can greatly help companies looking to launch a new beer or reformulate their products to achieve higher sales, using scientific research to guide the type of beer <\/strong>they produce, depending on the population they are targeting.<\/p>\n\n\n\n

In Mexico,<\/strong> the beer <\/strong>industry is one of the most relevant<\/a>, representing 1.5% of the Gross Domestic Product (GDP), with more than 8 million liters <\/strong>consumed annually<\/strong>.<\/p>\n\n\n\n

What Type of Beer is Mexicans’ Favorite?<\/strong><\/h2>\n\n\n\n

The idea of \u200b\u200bstudying what type of beer<\/strong> Mexicans prefer<\/strong>\u00a0arose when the researchers found publications in the media that said a compound present in the drink \u2212called\u00a0hordenine<\/strong>\u2212<\/span> increased dopamine levels in the brain<\/a> and, therefore, made us happy.<\/p>\n\n\n\n

\u201cBut in the study they were referring to, they had only tested it with the pure compound, not in the beer itself,\u201d says Claudia Gonz\u00e1lez<\/a>, a postdoctoral researcher at the University of Melbourne who participated in the study.<\/p>\n\n\n\n

With this in mind, the group not only sought to understand whether hordenine<\/strong> can actually trigger positive emotions<\/strong>, but to understand what elements of different types of beer<\/strong> are associated with them being liked.<\/p>\n\n\n\n

To analyze it, they sent boxes with beers <\/strong>of six different types<\/strong>, two top-fermented ones \u2212American India Pale Ale and Stout\u2212 and four bottom-fermented ones \u2212Pilsener, non-alcoholic Pilsener, Vienna Lager and Munich Dunkel\u2212 to fifty men and women from Monterrey in an age group of twenty to seventy-six years of age.<\/p>\n\n\n\n

In addition, they sent them questionnaires<\/strong> about their sensory, gustatory and visual experiences, such as aroma, flavor, sensations, color and amount of foam when trying each type. The brand of each one was hidden to avoid bias.<\/p>\n\n\n\n

On the other hand, each one of the\u00a0beers\u00a0<\/strong>was sent to a\u00a0laboratory<\/strong>\u00a0at the\u00a0Biotechnology Center<\/a>\u00a0at Tec de Monterrey, where\u00a0chemical analyses<\/strong>\u00a0were carried out \u2212chromatography and spectrophotometry<\/span>\u2212 to find the amount of alpha-acids,\u00a0hordenine, volatile aromatic compounds, and bitterness units.<\/p>\n\n\n\n

Then, through statistical analysis<\/strong>, they found the most liked beers<\/strong> and associated them with the different chemical and physical profiles.<\/p>\n\n\n\n

Lagers With Fruity Notes: The Favorites<\/strong><\/h2>\n\n\n\n

After analyzing<\/strong> the different aspects of the six beers<\/strong> tested, they found that lagers<\/strong> -with or without alcohol- are preferred<\/strong>, especially those with light colors and medium-height foam. \u201cThose with fruity aromatic notes were very popular,\u201d says Hern\u00e1ndez.<\/p>\n\n\n\n

The authors clarify that fruity notes do not mean that the beer tastes like a specific fruit; rather, chemical substances present in these are also present in the drink.<\/p>\n\n\n\n

On the contrary, those that had a higher concentration of hordenine<\/strong> and molecules associated with bitter taste and acidity, such as American India Pale Ale and Stout were the least liked<\/strong>.<\/p>\n\n\n\n

\u201cStouts tend to be more bitter and in Mexico people are not used to that flavor,\u201d says Gonz\u00e1les. \u201cThere is a biological explanation behind this, the brain rejects bitterness because it associates it with toxicity.\u201d<\/p>\n\n\n\n

Through other studies<\/a>, the Australian-based researcher was able to verify that when tasting bitter beers<\/strong>, the alert areas of the brain<\/strong> -such as the amygdala- light up. She also found<\/a> that hordenine is actually a compound associated with bitterness and that the molecules present that could be associated with well-being are others.<\/p>\n\n\n\n

\u201cWhat we have found so far is that what is most associated with happiness are other compounds, such as the sugars present in beer<\/strong>,\u201d says Gonz\u00e1lez.<\/p>\n\n\n\n

Although this study is limited to a small group of people, different national surveys have confirmed that in general, lagers<\/strong> are the most consumed beers by Mexicans<\/strong>, with brands such as Victoria and Heineken among the favorites.<\/p>\n\n\n\n

In the future, the group plans to continue studying the chemical, sensory and physical aspects of beer, associated with consumer preferences.<\/p>\n\n\n\n

\u201cAs engineers and scientists, we are applying new technologies, such as artificial intelligence, to understand the sensory aspects that help us enjoy drinks and food,\u201d says Hern\u00e1ndez.<\/p>\n\n\n\n

Were you interested in this story? Do you want to publish it?Contact our content editor to learn more marianaleonm@tec.mx<\/a>.<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Beer is one of the most beloved drinks in Mexico, but do we know what type their population prefers?<\/p>\n","protected":false},"author":12,"featured_media":163778,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"categories":[93],"tags":[156,157,135],"class_list":["post-163777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biotechnology","tag-biotechnology","tag-femsa-biotechnology-center","tag-school-of-engineering-and-sciences"],"acf":[],"yoast_head":"\nWhat Type of Beer Do Mexicans Prefer | TecScience<\/title>\n<meta name=\"description\" content=\"Researchers from Tec de Monterrey and the University of Melbourne studied the chemical profiles of six types of beers and associated them with how much Mexicans like them.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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