*3.2. Consumer Sensory Evaluation and Biometrics*

Table 5 shows the mean values and ANOVA results of the self-reported responses from the consumers' sensory tests. Significant differences (*p* < 0.05) between samples were observed for all attributes evaluated. In all samples, except for Z, the responses from overall liking were higher when rated at the end of the test after assessing each attribute, compared to the overall liking at the start (before assessing individual attributes). Spontaneous fermentation beers with raspberry (Framboise) and cherry (Kriek) flavors were the most liked overall (LF: 10.79; LK: 10.73) and also received the highest in bitterness (LF: 11.85; LK: 11.06), acidity (LF: 10.76; LK: 11.37) and aroma (LF: 9.50; LK: 9.53) liking scores. For sweetness liking, there were non-significant differences among the spontaneous (LK, LF) and bottom fermentation samples (C, H), but these were significantly different from the top fermentation beers (L, Z). On the other hand, C had the lowest liking of foam stability (6.79) compared to all other beers (10.20–11.14).

**Sample Overall Liking-Start Foam Stability Foam Height Bitter Sweet Acidity Aroma Overall Liking-End** LK 10.35 a\* ± 0.56 10.20 a ± 0.38 8.31 b ± 0.38 11.06 a ± 0.42 9.53 a ± 0.46 11.37 a ± 0.50 9.53 a ± 0.44 10.73 a ± 0.50 LF 10.04 ab ± 0.47 11.14 a ± 0.52 11.16 a ± 0.54 11.85 a ± 0.46 9.56 a ± 0.52 10.76 a ±0.51 9.50 a ± 0.50 10.79 a ± 0.50 C 7.57 cd ± 0.55 6.79 b ± 0.52 6.28 c ± 0.59 8.92 bc ± 0.45 8.62 a ± 0.53 7.07 b ±0.51 7.54 bc ± 0.53 7.74 bc ±0.54 H 8.72 bc ± 0.49 10.58 a ± 0.39 10.60 a ± 0.40 8.76 bc ± 0.51 9.51 a ± 0.51 7.35 b ±0.47 8.31 ab ± 0.51 9.07 b ± 0.49 L 6.69 d ± 0.58 10.63 a ± 0.43 10.32 a ± 0.41 7.78 c ± 0.57 6.61 b ± 0.58 6.91 b ±0.52 7.03 bc ± 0.55 6.90 c ± 0.63 Z 7.65 cd ± 0.63 10.46 a ± 0.51 10.83 a ± 0.44 9.48 b ± 0.60 6.83 b ± 0.61 7.59 b ±0.59 6.73 c ± 0.57 7.34 c ± 0.65

**Table 5.** Sensory acceptability (self-reported responses) of commercial beers.

\* Values represent the mean ± standard error *N* = 61. Different letters within a column indicate that values are significantly different according to the least significant difference test (LSD; *p* < 0.05). Abbreviations of samples may be found in Table 1.

Figure 2 shows the principal components analysis for the sensory self-reported and emotional (biometric) responses, and chemical data. The principal component one (PC1) represented 49.40%, while PC2 accounted for 26.35% of data variability (Total = 75.75%). According to the factor loadings

Abbreviations of samples may be found in Table 1.

Abbreviations of samples may be found in Table 1.

H

H

8.72 bc ± 0.49

H

8.72 bc ± 0.49

H

H

H

L

L

Z

Z

**Figure 2.** Principal components analysis showing the results from the sensory (self-reported liking responses in blue), biometrics (purple for emotions, and green for the emojis generated from the facial expressions), and chemical data (orange). Abbreviations: PC1 and PC2 = principal component 1 and

maltose (FL = 0.73) on the positive side, and by disappointed (FL = −0.50) and unamused (FL = −0.29) on the negative side of the axis. Hordenine was positively related to alcohol content, isoalpha acids, bitterness, and emojis such as sick , dizzy and weary , with top fermentation beer samples such as Z and L associated with those variables. In contrast, overall liking and FaceScale had a positive relationship with glucose, fructose, winking face with tongue , and love ;

spontaneous fermentation samples LK and LF were most represented by these descriptors.

In Figure 3b, developed using emotion-terms, F1 and F2 accounted for 88.87% of total data variability (F1 = 70.50%; F2 = 18.37%). Based on the FL, variables such as FaceScale (FL = 0.99), overall liking (FL = 0.99), glucose (FL = 0.95) and fructose (FL = 0.95) represented the positive side of the F1 axis, while pH (FL = −0.95), acidity (FL = −0.88), aggressive (FL = −0.86), and alcohol content (FL = −0.86) characterized the negative side. Descriptors such as aggressive (FL = 0.84), TDS (FL = 0.77), maltose (FL = 0.72) and bitterness (FL = 0.71) represented the positive side of the F2 axis, whereas

2, TDS = total dissolved solids. Abbreviations for samples are shown in Table 1.

L

Z

L

6.69 d ± 0.58

L

6.69 d ± 0.58

Z

 7.65 cd ± 0.63

Z

 7.65 cd ± 0.63

L

Z

8.72 bc ± 0.49

8.72 bc ± 0.49

8.72 bc ± 0.49

8.72 bc ± 0.49

10.58 a ± 0.39

10.58 a ± 0.39

6.69 d ± 0.58

10.63 a ± 0.43

10.63 a ± 0.43

 7.65 cd ± 0.63

10.46 a ± 0.51

10.46 a ± 0.51

6.69 d ± 0.58

6.69 d ± 0.58

> 7.65 cd ± 0.63

 7.65 cd ± 0.63

6.69 d ± 0.58

 7.65 cd ± 0.63

10.58 a ± 0.39

*Foods* **2019** *8*, x FOR PEER REVIEW 11 of 19

*Foods* **2019** *8*, x FOR PEER REVIEW 11 of 19

10.58 a ± 0.39

10.58 a ± 0.39

10.58 a ± 0.39

10.60 a ± 0.40

10.60 a ± 0.40

> 10.63 a ± 0.43

10.32 a ± 0.41

10.32 a ± 0.41

> 10.46 a ± 0.51

10.83 a ± 0.44

10.83 a ± 0.44

10.63 a ± 0.43

10.63 a ± 0.43

> 10.46 a ± 0.51

10.46 a ± 0.51

10.63 a ± 0.43

10.46 a ± 0.51

\*Values represent the mean ± standard error *N* = 61. Different letters within a column indicate that values are significantly different according to the least significant difference test (LSD; *p* < 0.05).

\*Values represent the mean ± standard error *N* = 61. Different letters within a column indicate that values are significantly different according to the least significant difference test (LSD; *p* < 0.05).

while PC2 accounted for 26.35% of data variability (Total = 75.75%). According to the factor loadings

(biometric) responses, and chemical data. The principal component one (PC1) represented 49.40%, while PC2 accounted for 26.35% of data variability (Total = 75.75%). According to the factor loadings

Abbreviations of samples may be found in Table 1.

Abbreviations of samples may be found in Table 1.

Abbreviations of samples may be found in Table 1.

Abbreviations of samples may be found in Table 1.

(FL), descriptors such as relaxed (FL), descriptors such as relaxed (FL = 0.24), glucose (FL = 0.24), fructose (FL = 0.24) and density (FL = 0.23) represented PC1 on the positive side of the axis; while pH (FL = −0.24), trans-Isohumulone (FL = −0.20) and trans-Isocohumulone (FL = −0.19) characterized it on the negative side. On the other hand, PC2 was represented by maltose (FL = 0.31), winking face (FL = 0.25) and rage (FL = 0.24) on the positive side; while attention (FL = −0.30), sadness (FL = −0.29), and smiley (FL = −0.27) represented it on the negative side of the axis. Sugars such as fructose and glucose were positively related to overall liking, FaceScale and relaxed, with the spontaneous fermentation beers (LK and LF) associated with those components. On the contrary, hordenine presented a negative relationship with the latter descriptors and a positive relationship with alcohol content, iso-alpha acids, bitterness, smirk , and disappointed , and beers such as H (bottom fermentation) and Z (top fermentation) were associated with these variables. (FL = 0.24), glucose (FL = 0.24), fructose (FL = 0.24) and density (FL = 0.23) represented PC1 on the positive side of the axis; while pH (FL = −0.24), trans-Isohumulone (FL = −0.20) and trans-Isocohumulone (FL = −0.19) characterized it on the negative side. On the other hand, PC2 was represented by maltose (FL = 0.31), winking face (FL), descriptors such as relaxed (FL = 0.24), glucose (FL = 0.24), fructose (FL = 0.24) and density (FL = 0.23) represented PC1 on the positive side of the axis; while pH (FL = −0.24), trans-Isohumulone (FL = −0.20) and trans-Isocohumulone (FL = −0.19) characterized it on the negative side. On the other hand, PC2 was represented by maltose (FL = 0.31), winking face (FL = 0.25) and rage (FL = 0.24) on the positive side; while attention (FL = −0.30), sadness (FL = −0.29), and smiley (FL = −0.27) represented it on the negative side of the axis. Sugars such as fructose and glucose were positively related to overall liking, FaceScale and relaxed, with the spontaneous fermentation beers (LK and LF) associated with those components. On the contrary, hordenine presented a negative relationship with the latter descriptors and a positive relationship with alcohol content, iso-alpha acids, bitterness, smirk , and disappointed , and beers such as H (bottom fermentation) and Z (top fermentation) were associated with these variables. (FL = 0.25) and rage (FL), descriptors such as relaxed (FL = 0.24), glucose (FL = 0.24), fructose (FL = 0.24) and density (FL = 0.23) represented PC1 on the positive side of the axis; while pH (FL = −0.24), trans-Isohumulone (FL = −0.20) and trans-Isocohumulone (FL = −0.19) characterized it on the negative side. On the other hand, PC2 was represented by maltose (FL = 0.31), winking face (FL = 0.25) and rage (FL = 0.24) on the positive side; while attention (FL = −0.30), sadness (FL = −0.29), and smiley (FL = −0.27) represented it on the negative side of the axis. Sugars such as fructose and glucose were positively related to overall liking, FaceScale and relaxed, with the spontaneous fermentation beers (LK and LF) associated with those components. On the contrary, hordenine presented a negative relationship with the latter descriptors and a positive relationship with alcohol content, iso-alpha acids, bitterness, smirk , and disappointed , and beers such as H (bottom fermentation) and Z (top fermentation) were associated with these variables. (FL = 0.24) on the positive side; while attention (FL = −0.30), sadness (FL = −0.29), and smiley (FL), descriptors such as relaxed (FL = 0.24), glucose (FL = 0.24), fructose (FL = 0.24) and density (FL = 0.23) represented PC1 on the positive side of the axis; while pH (FL = −0.24), trans-Isohumulone (FL = −0.20) and trans-Isocohumulone (FL = −0.19) characterized it on the negative side. On the other hand, PC2 was represented by maltose (FL = 0.31), winking face (FL = 0.25) and rage (FL = 0.24) on the positive side; while attention (FL = −0.30), sadness (FL = −0.29), and smiley (FL = −0.27) represented it on the negative side of the axis. Sugars such as fructose and glucose were positively related to overall liking, FaceScale and relaxed, with the spontaneous fermentation beers (LK and LF) associated with those components. On the contrary, hordenine presented a negative relationship with the latter descriptors and a positive relationship with alcohol content, iso-alpha acids, bitterness, smirk , and disappointed , and beers such as H (bottom fermentation) and Z (top fermentation) were associated with these variables. (FL = −0.27) represented it on the negative side of the axis. Sugars such as fructose and glucose were positively related to overall liking, FaceScale and relaxed, with the spontaneous fermentation beers (LK and LF) associated with those components. On the contrary, hordenine presented a negative relationship with the latter descriptors and a positive relationship with alcohol content, iso-alpha acids, bitterness, smirk (FL), descriptors such as relaxed (FL = 0.24), glucose (FL = 0.24), fructose (FL = 0.24) and density (FL = 0.23) represented PC1 on the positive side of the axis; while pH (FL = −0.24), trans-Isohumulone (FL = −0.20) and trans-Isocohumulone (FL = −0.19) characterized it on the negative side. On the other hand, PC2 was represented by maltose (FL = 0.31), winking face (FL = 0.25) and rage (FL = 0.24) on the positive side; while attention (FL = −0.30), sadness (FL = −0.29), and smiley (FL = −0.27) represented it on the negative side of the axis. Sugars such as fructose and glucose were positively related to overall liking, FaceScale and relaxed, with the spontaneous fermentation beers (LK and LF) associated with those components. On the contrary, hordenine presented a negative relationship with the latter descriptors and a positive relationship with alcohol content, iso-alpha acids, bitterness, smirk , and disappointed , and beers such as H (bottom fermentation) and Z (top fermentation) were associated with these variables. , and disappointed (FL), descriptors such as relaxed (FL = 0.24), glucose (FL = 0.24), fructose (FL = 0.24) and density (FL = 0.23) represented PC1 on the positive side of the axis; while pH (FL = −0.24), trans-Isohumulone (FL = −0.20) and trans-Isocohumulone (FL = −0.19) characterized it on the negative side. On the other hand, PC2 was represented by maltose (FL = 0.31), winking face (FL = 0.25) and rage (FL = 0.24) on the positive side; while attention (FL = −0.30), sadness (FL = −0.29), and smiley (FL = −0.27) represented it on the negative side of the axis. Sugars such as fructose and glucose were positively related to overall liking, FaceScale and relaxed, with the spontaneous fermentation beers (LK and LF) associated with those components. On the contrary, hordenine presented a negative relationship with the latter descriptors and a positive relationship with alcohol content, iso-alpha acids, bitterness, smirk , and disappointed , and beers such as H (bottom fermentation) and Z (top fermentation) were associated with these variables. , and beers such as H (bottom fermentation) and Z (top fermentation) were associated with these variables. *Foods* **2019** *8*, x FOR PEER REVIEW 12 of 19 *Foods* **2019** *8*, x FOR PEER REVIEW 12 of 19 *Foods* **2019** *8*, x FOR PEER REVIEW 12 of 19 *Foods* **2019** *8*, x FOR PEER REVIEW 12 of 19 *Foods* **2019** *8*, x FOR PEER REVIEW 12 of 19 *Foods* **2019** *8*, x FOR PEER REVIEW 12 of 19

*Foods* **2019** *8*, x FOR PEER REVIEW 11 of 19

8.76 bc ± 0.51

7.78 c ± 0.57

9.48 b ± 0.60

*Foods* **2019** *8*, x FOR PEER REVIEW 11 of 19

9.51 a ± 0.51

9.51 a ± 0.51

> 6.61 b ± 0.58

6.61 b ± 0.58

> 6.83 b ± 0.61

6.83 b ± 0.61

*Foods* **2019** *8*, x FOR PEER REVIEW 11 of 19

\*Values represent the mean ± standard error *N* = 61. Different letters within a column indicate that values are significantly different according to the least significant difference test (LSD; *p* < 0.05).

\*Values represent the mean ± standard error *N* = 61. Different letters within a column indicate that values are significantly different according to the least significant difference test (LSD; *p* < 0.05).

\*Values represent the mean ± standard error *N* = 61. Different letters within a column indicate that values are significantly different according to the least significant difference test (LSD; *p* < 0.05).

\*Values represent the mean ± standard error *N* = 61. Different letters within a column indicate that values are significantly different according to the least significant difference test (LSD; *p* < 0.05).

while PC2 accounted for 26.35% of data variability (Total = 75.75%). According to the factor loadings

while PC2 accounted for 26.35% of data variability (Total = 75.75%). According to the factor loadings

while PC2 accounted for 26.35% of data variability (Total = 75.75%). According to the factor loadings

while PC2 accounted for 26.35% of data variability (Total = 75.75%). According to the factor loadings

8.76 bc ± 0.51

7.35 b ±0.47

7.35 b ±0.47

8.76 bc ± 0.51

8.76 bc ± 0.51

> 7.78 c ± 0.57

7.78 c ± 0.57

> 9.48 b ± 0.60

9.48 b ± 0.60

7.78 c ± 0.57

6.91 b ±0.52

6.91 b ±0.52

9.48 b ± 0.60

7.59 b ±0.59

7.59 b ±0.59

9.51 a ± 0.51

8.31 ab ± 0.51

8.31 ab ± 0.51

9.51 a ± 0.51

9.51 a ± 0.51

9.51 a ± 0.51

6.61 b ± 0.58

6.83 b ± 0.61

6.61 b ± 0.58

6.61 b ± 0.58

> 6.83 b ± 0.61

6.83 b ± 0.61

6.61 b ± 0.58

7.03 bc ± 0.55

7.03 bc ± 0.55

6.83 b ± 0.61

6.73 c ± 0.57

6.73 c ± 0.57 7.35 b ±0.47

7.35 b ±0.47

7.35 b ±0.47

7.35 b ±0.47

6.91 b ±0.52

7.59 b ±0.59

6.91 b ±0.52

6.91 b ±0.52

> 7.59 b ±0.59

7.59 b ±0.59

6.91 b ±0.52

7.59 b ±0.59

8.31 ab ± 0.51

8.31 ab ± 0.51

8.31 ab ± 0.51

8.31 ab ± 0.51

9.07 b ± 0.49

9.07 b ± 0.49

> 7.03 bc ± 0.55

6.90 c ± 0.63

6.90 c ± 0.63

> 6.73 c ± 0.57

7.34 c ± 0.65

7.34 c ± 0.65

7.03 bc ± 0.55

7.03 bc ± 0.55

> 6.73 c ± 0.57

6.73 c ± 0.57

7.03 bc ± 0.55

6.73 c ± 0.57 9.07 b ± 0.49

9.07 b ± 0.49

9.07 b ± 0.49

9.07 b ± 0.49

6.90 c ± 0.63

7.34 c ± 0.65

6.90 c ± 0.63

6.90 c ± 0.63

> 7.34 c ± 0.65

7.34 c ± 0.65

6.90 c ± 0.63

7.34 c ± 0.65

10.60 a ± 0.40

*Foods* **2019** *8*, x FOR PEER REVIEW 11 of 19

10.60 a ± 0.40

10.60 a ± 0.40

10.60 a ± 0.40

8.76 bc ± 0.51

8.76 bc ± 0.51

> 10.32 a ± 0.41

7.78 c ± 0.57

7.78 c ± 0.57

> 10.83 a ± 0.44

9.48 b ± 0.60

9.48 b ± 0.60

10.32 a ± 0.41

10.32 a ± 0.41

> 10.83 a ± 0.44

10.83 a ± 0.44

10.32 a ± 0.41

10.83 a ± 0.44

**Figure 2.** Principal components analysis showing the results from the sensory (self-reported liking responses in blue), biometrics (purple for emotions, and green for the emojis generated from the facial expressions), and chemical data (orange). Abbreviations: PC1 and PC2 = principal component 1 and **Figure 2.** Principal components analysis showing the results from the sensory (self-reported liking responses in blue), biometrics (purple for emotions, and green for the emojis generated from the facial expressions), and chemical data (orange). Abbreviations: PC1 and PC2 = principal component 1 and 2, TDS = total dissolved solids. Abbreviations for samples are shown in Table 1. **Figure 2.** Principal components analysis showing the results from the sensory (self-reported liking responses in blue), biometrics (purple for emotions, and green for the emojis generated from the facial expressions), and chemical data (orange). Abbreviations: PC1 and PC2 = principal component 1 and 2, TDS = total dissolved solids. Abbreviations for samples are shown in Table 1. **Figure 2.** Principal components analysis showing the results from the sensory (self-reported liking responses in blue), biometrics (purple for emotions, and green for the emojis generated from the facial expressions), and chemical data (orange). Abbreviations: PC1 and PC2 = principal component 1 and 2, TDS = total dissolved solids. Abbreviations for samples are shown in Table 1. **Figure 2.** Principal components analysis showing the results from the sensory (self-reported liking responses in blue), biometrics (purple for emotions, and green for the emojis generated from the facial expressions), and chemical data (orange). Abbreviations: PC1 and PC2 = principal component 1 and 2, TDS = total dissolved solids. Abbreviations for samples are shown in Table 1. **Figure 2.** Principal components analysis showing the results from the sensory (self-reported liking responses in blue), biometrics (purple for emotions, and green for the emojis generated from the facial expressions), and chemical data (orange). Abbreviations: PC1 and PC2 = principal component 1 and 2, TDS = total dissolved solids. Abbreviations for samples are shown in Table 1.

2, TDS = total dissolved solids. Abbreviations for samples are shown in Table 1.

Figure 3 shows the MFA for all chemicals, liking, and check all that apply data using emojis (Figure 3a) and emotion-terms (Figure 3b). In the MFA using emojis (Figure 3a), it can be observed that factors 1 and 2 (F1 and F2) represented 89.35% of total data variability (F1 = 68.86%; F2 = 20.49%). According to FL, the F1 was mainly represented by crying (FL = 1.13), pH (FL = 0.94), angry (FL = 0.88), and alcohol content (FL = 0.87) on the positive side of the axis, and by overall liking (FL = −0.99), FaceScale (FL = −0.99), glucose (FL = −0.94) and fructose (FL = −0.94) on the negative side. On the other hand, F2 was represented by crying (FL = 1.67), TDS (FL = 0.80), salt (FL = 0.74) and maltose (FL = 0.73) on the positive side, and by disappointed (FL = −0.50) and unamused (FL = −0.29) on the negative side of the axis. Hordenine was positively related to alcohol content, iso-Figure 3 shows the MFA for all chemicals, liking, and check all that apply data using emojis (Figure 3a) and emotion-terms (Figure 3b). In the MFA using emojis (Figure 3a), it can be observed that factors 1 and 2 (F1 and F2) represented 89.35% of total data variability (F1 = 68.86%; F2 = 20.49%). According to FL, the F1 was mainly represented by crying Figure 3 shows the MFA for all chemicals, liking, and check all that apply data using emojis (Figure 3a) and emotion-terms (Figure 3b). In the MFA using emojis (Figure 3a), it can be observed that factors 1 and 2 (F1 and F2) represented 89.35% of total data variability (F1 = 68.86%; F2 = 20.49%). According to FL, the F1 was mainly represented by crying (FL = 1.13), pH (FL = 0.94), angry (FL = 0.88), and alcohol content (FL = 0.87) on the positive side of the axis, and by overall liking (FL = −0.99), FaceScale (FL = −0.99), glucose (FL = −0.94) and fructose (FL = −0.94) on the negative side. On the other hand, F2 was represented by crying (FL = 1.67), TDS (FL = 0.80), salt (FL = 0.74) and maltose (FL = 0.73) on the positive side, and by disappointed (FL = −0.50) and unamused (FL = −0.29) on the negative side of the axis. Hordenine was positively related to alcohol content, iso-(FL = 1.13), pH (FL = 0.94), angry Figure 3 shows the MFA for all chemicals, liking, and check all that apply data using emojis (Figure 3a) and emotion-terms (Figure 3b). In the MFA using emojis (Figure 3a), it can be observed that factors 1 and 2 (F1 and F2) represented 89.35% of total data variability (F1 = 68.86%; F2 = 20.49%). According to FL, the F1 was mainly represented by crying (FL = 1.13), pH (FL = 0.94), angry (FL = 0.88), and alcohol content (FL = 0.87) on the positive side of the axis, and by overall liking (FL = −0.99), FaceScale (FL = −0.99), glucose (FL = −0.94) and fructose (FL = −0.94) on the negative side. On the other hand, F2 was represented by crying (FL = 1.67), TDS (FL = 0.80), salt (FL = 0.74) and maltose (FL = 0.73) on the positive side, and by disappointed (FL = −0.50) and unamused (FL = −0.29) on the negative side of the axis. Hordenine was positively related to alcohol content, iso-(FL = 0.88), and alcohol content (FL = 0.87) on the positive side of the axis, and by overall liking (FL = −0.99), FaceScale (FL = −0.99), glucose (FL = −0.94) and fructose (FL = −0.94) on the negative side. On the other hand, F2 was represented by crying Figure 3 shows the MFA for all chemicals, liking, and check all that apply data using emojis (Figure 3a) and emotion-terms (Figure 3b). In the MFA using emojis (Figure 3a), it can be observed that factors 1 and 2 (F1 and F2) represented 89.35% of total data variability (F1 = 68.86%; F2 = 20.49%). According to FL, the F1 was mainly represented by crying (FL = 1.13), pH (FL = 0.94), angry (FL = 0.88), and alcohol content (FL = 0.87) on the positive side of the axis, and by overall liking (FL = −0.99), FaceScale (FL = −0.99), glucose (FL = −0.94) and fructose (FL = −0.94) on the negative side. On the other hand, F2 was represented by crying (FL = 1.67), TDS (FL = 0.80), salt (FL = 0.74) and maltose (FL = 0.73) on the positive side, and by disappointed (FL = −0.50) and unamused (FL = −0.29) on the negative side of the axis. Hordenine was positively related to alcohol content, iso-(FL = 1.67), TDS (FL = 0.80), salt (FL = 0.74) and maltose (FL = 0.73) on the positive side, and by disappointed Figure 3 shows the MFA for all chemicals, liking, and check all that apply data using emojis (Figure 3a) and emotion-terms (Figure 3b). In the MFA using emojis (Figure 3a), it can be observed that factors 1 and 2 (F1 and F2) represented 89.35% of total data variability (F1 = 68.86%; F2 = 20.49%). According to FL, the F1 was mainly represented by crying (FL = 1.13), pH (FL = 0.94), angry (FL = 0.88), and alcohol content (FL = 0.87) on the positive side of the axis, and by overall liking (FL = −0.99), FaceScale (FL = −0.99), glucose (FL = −0.94) and fructose (FL = −0.94) on the negative side. On the other hand, F2 was represented by crying (FL = 1.67), TDS (FL = 0.80), salt (FL = 0.74) and maltose (FL = 0.73) on the positive side, and by disappointed (FL = −0.50) and unamused (FL = −0.29) on the negative side of the axis. Hordenine was positively related to alcohol content, iso-(FL = −0.50) and unamused Figure 3 shows the MFA for all chemicals, liking, and check all that apply data using emojis (Figure 3a) and emotion-terms (Figure 3b). In the MFA using emojis (Figure 3a), it can be observed that factors 1 and 2 (F1 and F2) represented 89.35% of total data variability (F1 = 68.86%; F2 = 20.49%). According to FL, the F1 was mainly represented by crying (FL = 1.13), pH (FL = 0.94), angry (FL = 0.88), and alcohol content (FL = 0.87) on the positive side of the axis, and by overall liking (FL = −0.99), FaceScale (FL = −0.99), glucose (FL = −0.94) and fructose (FL = −0.94) on the negative side. On the other hand, F2 was represented by crying (FL = 1.67), TDS (FL = 0.80), salt (FL = 0.74) and bored (FL = −0.54) and guilty (FL = −0.20) characterized the negative side. Similar to Figure 3a, (FL <sup>=</sup> <sup>−</sup>0.29) on the negative side of the axis. Hordenine was positively related to alcohol content,

spontaneous fermentation samples LK and LF were most represented by these descriptors.

spontaneous fermentation samples LK and LF were most represented by these descriptors.

spontaneous fermentation samples LK and LF were most represented by these descriptors.

spontaneous fermentation samples LK and LF were most represented by these descriptors.

had a positive relationship with glucose, fructose, winking face with tongue , and love ;

spontaneous fermentation samples LK and LF were most represented by these descriptors.

In Figure 3b, developed using emotion-terms, F1 and F2 accounted for 88.87% of total data variability (F1 = 70.50%; F2 = 18.37%). Based on the FL, variables such as FaceScale (FL = 0.99), overall liking (FL = 0.99), glucose (FL = 0.95) and fructose (FL = 0.95) represented the positive side of the F1 axis, while pH (FL = −0.95), acidity (FL = −0.88), aggressive (FL = −0.86), and alcohol content (FL = −0.86) characterized the negative side. Descriptors such as aggressive (FL = 0.84), TDS (FL = 0.77), maltose (FL = 0.72) and bitterness (FL = 0.71) represented the positive side of the F2 axis, whereas bored (FL = −0.54) and guilty (FL = −0.20) characterized the negative side. Similar to Figure 3a,

In Figure 3b, developed using emotion-terms, F1 and F2 accounted for 88.87% of total data variability (F1 = 70.50%; F2 = 18.37%). Based on the FL, variables such as FaceScale (FL = 0.99), overall liking (FL = 0.99), glucose (FL = 0.95) and fructose (FL = 0.95) represented the positive side of the F1 axis, while pH (FL = −0.95), acidity (FL = −0.88), aggressive (FL = −0.86), and alcohol content (FL = −0.86) characterized the negative side. Descriptors such as aggressive (FL = 0.84), TDS (FL = 0.77), maltose (FL = 0.72) and bitterness (FL = 0.71) represented the positive side of the F2 axis, whereas bored (FL = −0.54) and guilty (FL = −0.20) characterized the negative side. Similar to Figure 3a,

In Figure 3b, developed using emotion-terms, F1 and F2 accounted for 88.87% of total data variability (F1 = 70.50%; F2 = 18.37%). Based on the FL, variables such as FaceScale (FL = 0.99), overall liking (FL = 0.99), glucose (FL = 0.95) and fructose (FL = 0.95) represented the positive side of the F1 axis, while pH (FL = −0.95), acidity (FL = −0.88), aggressive (FL = −0.86), and alcohol content (FL = −0.86) characterized the negative side. Descriptors such as aggressive (FL = 0.84), TDS (FL = 0.77), maltose (FL = 0.72) and bitterness (FL = 0.71) represented the positive side of the F2 axis, whereas bored (FL = −0.54) and guilty (FL = −0.20) characterized the negative side. Similar to Figure 3a,

alpha acids, bitterness, and emojis such as sick , dizzy and weary , with top fermentation

alpha acids, bitterness, and emojis such as sick , dizzy and weary , with top fermentation

had a positive relationship with glucose, fructose, winking face with tongue , and love ;

had a positive relationship with glucose, fructose, winking face with tongue , and love ;

In Figure 3b, developed using emotion-terms, F1 and F2 accounted for 88.87% of total data variability (F1 = 70.50%; F2 = 18.37%). Based on the FL, variables such as FaceScale (FL = 0.99), overall liking (FL = 0.99), glucose (FL = 0.95) and fructose (FL = 0.95) represented the positive side of the F1 axis, while pH (FL = −0.95), acidity (FL = −0.88), aggressive (FL = −0.86), and alcohol content (FL = −0.86) characterized the negative side. Descriptors such as aggressive (FL = 0.84), TDS (FL = 0.77), maltose (FL = 0.72) and bitterness (FL = 0.71) represented the positive side of the F2 axis, whereas bored (FL = −0.54) and guilty (FL = −0.20) characterized the negative side. Similar to Figure 3a,

In Figure 3b, developed using emotion-terms, F1 and F2 accounted for 88.87% of total data variability (F1 = 70.50%; F2 = 18.37%). Based on the FL, variables such as FaceScale (FL = 0.99), overall liking (FL = 0.99), glucose (FL = 0.95) and fructose (FL = 0.95) represented the positive side of the F1 axis, while pH (FL = −0.95), acidity (FL = −0.88), aggressive (FL = −0.86), and alcohol content (FL = −0.86) characterized the negative side. Descriptors such as aggressive (FL = 0.84), TDS (FL = 0.77), maltose (FL = 0.72) and bitterness (FL = 0.71) represented the positive side of the F2 axis, whereas bored (FL = −0.54) and guilty (FL = −0.20) characterized the negative side. Similar to Figure 3a, iso-alpha acids, bitterness, and emojis such as sick alpha acids, bitterness, and emojis such as sick , dizzy and weary , with top fermentation beer samples such as Z and L associated with those variables. In contrast, overall liking and FaceScale , dizzy alpha acids, bitterness, and emojis such as sick , dizzy and weary , with top fermentation beer samples such as Z and L associated with those variables. In contrast, overall liking and FaceScale and weary alpha acids, bitterness, and emojis such as sick , dizzy and weary , with top fermentation beer samples such as Z and L associated with those variables. In contrast, overall liking and FaceScale , with top fermentation beer samples such as Z and L associated with those variables. In contrast, overall liking and FaceScale alpha acids, bitterness, and emojis such as sick , dizzy and weary , with top fermentation beer samples such as Z and L associated with those variables. In contrast, overall liking and FaceScale (FL = −0.29) on the negative side of the axis. Hordenine was positively related to alcohol content, alpha acids, bitterness, and emojis such as sick , dizzy and weary , with top fermentation beer samples such as Z and L associated with those variables. In contrast, overall liking and FaceScale

(FL = −0.29) on the negative side of the axis. Hordenine was positively related to alcohol content, iso-

;

(FL = −0.29) on the negative side of the axis. Hordenine was positively related to alcohol content, iso-

(FL = −0.29) on the negative side of the axis. Hordenine was positively related to alcohol content, iso-

(FL = −0.29) on the negative side of the axis. Hordenine was positively related to alcohol content, iso-

**Figure 2.** Principal components analysis showing the results from the sensory (self-reported liking responses in blue), biometrics (purple for emotions, and green for the emojis generated from the facial expressions), and chemical data (orange). Abbreviations: PC1 and PC2 = principal component 1 and

**Figure 2.** Principal components analysis showing the results from the sensory (self-reported liking responses in blue), biometrics (purple for emotions, and green for the emojis generated from the facial expressions), and chemical data (orange). Abbreviations: PC1 and PC2 = principal component 1 and

**Figure 2.** Principal components analysis showing the results from the sensory (self-reported liking responses in blue), biometrics (purple for emotions, and green for the emojis generated from the facial expressions), and chemical data (orange). Abbreviations: PC1 and PC2 = principal component 1 and

**Figure 2.** Principal components analysis showing the results from the sensory (self-reported liking responses in blue), biometrics (purple for emotions, and green for the emojis generated from the facial expressions), and chemical data (orange). Abbreviations: PC1 and PC2 = principal component 1 and

**Figure 2.** Principal components analysis showing the results from the sensory (self-reported liking responses in blue), biometrics (purple for emotions, and green for the emojis generated from the facial expressions), and chemical data (orange). Abbreviations: PC1 and PC2 = principal component 1 and

Figure 3 shows the MFA for all chemicals, liking, and check all that apply data using emojis (Figure 3a) and emotion-terms (Figure 3b). In the MFA using emojis (Figure 3a), it can be observed that factors 1 and 2 (F1 and F2) represented 89.35% of total data variability (F1 = 68.86%; F2 = 20.49%). According to FL, the F1 was mainly represented by crying (FL = 1.13), pH (FL = 0.94), angry (FL = 0.88), and alcohol content (FL = 0.87) on the positive side of the axis, and by overall liking (FL = −0.99), FaceScale (FL = −0.99), glucose (FL = −0.94) and fructose (FL = −0.94) on the negative side. On

Figure 3 shows the MFA for all chemicals, liking, and check all that apply data using emojis (Figure 3a) and emotion-terms (Figure 3b). In the MFA using emojis (Figure 3a), it can be observed that factors 1 and 2 (F1 and F2) represented 89.35% of total data variability (F1 = 68.86%; F2 = 20.49%). According to FL, the F1 was mainly represented by crying (FL = 1.13), pH (FL = 0.94), angry (FL = 0.88), and alcohol content (FL = 0.87) on the positive side of the axis, and by overall liking (FL = −0.99), FaceScale (FL = −0.99), glucose (FL = −0.94) and fructose (FL = −0.94) on the negative side. On the other hand, F2 was represented by crying (FL = 1.67), TDS (FL = 0.80), salt (FL = 0.74) and

Figure 3 shows the MFA for all chemicals, liking, and check all that apply data using emojis (Figure 3a) and emotion-terms (Figure 3b). In the MFA using emojis (Figure 3a), it can be observed that factors 1 and 2 (F1 and F2) represented 89.35% of total data variability (F1 = 68.86%; F2 = 20.49%). According to FL, the F1 was mainly represented by crying (FL = 1.13), pH (FL = 0.94), angry (FL = 0.88), and alcohol content (FL = 0.87) on the positive side of the axis, and by overall liking (FL = −0.99), FaceScale (FL = −0.99), glucose (FL = −0.94) and fructose (FL = −0.94) on the negative side. On

Figure 3 shows the MFA for all chemicals, liking, and check all that apply data using emojis (Figure 3a) and emotion-terms (Figure 3b). In the MFA using emojis (Figure 3a), it can be observed that factors 1 and 2 (F1 and F2) represented 89.35% of total data variability (F1 = 68.86%; F2 = 20.49%). According to FL, the F1 was mainly represented by crying (FL = 1.13), pH (FL = 0.94), angry (FL = 0.88), and alcohol content (FL = 0.87) on the positive side of the axis, and by overall liking (FL = −0.99), FaceScale (FL = −0.99), glucose (FL = −0.94) and fructose (FL = −0.94) on the negative side. On

Figure 3 shows the MFA for all chemicals, liking, and check all that apply data using emojis (Figure 3a) and emotion-terms (Figure 3b). In the MFA using emojis (Figure 3a), it can be observed that factors 1 and 2 (F1 and F2) represented 89.35% of total data variability (F1 = 68.86%; F2 = 20.49%). According to FL, the F1 was mainly represented by crying (FL = 1.13), pH (FL = 0.94), angry (FL = 0.88), and alcohol content (FL = 0.87) on the positive side of the axis, and by overall liking (FL = −0.99), FaceScale (FL = −0.99), glucose (FL = −0.94) and fructose (FL = −0.94) on the negative side. On

2, TDS = total dissolved solids. Abbreviations for samples are shown in Table 1.

2, TDS = total dissolved solids. Abbreviations for samples are shown in Table 1.

2, TDS = total dissolved solids. Abbreviations for samples are shown in Table 1.

2, TDS = total dissolved solids. Abbreviations for samples are shown in Table 1.

2, TDS = total dissolved solids. Abbreviations for samples are shown in Table 1.

*Foods* **2019** *8*, x FOR PEER REVIEW 12 of 19

*Foods* **2019** *8*, x FOR PEER REVIEW 12 of 19

*Foods* **2019** *8*, x FOR PEER REVIEW 12 of 19

*Foods* **2019** *8*, x FOR PEER REVIEW 12 of 19

*Foods* **2019** *8*, x FOR PEER REVIEW 12 of 19

had a positive relationship with glucose, fructose, winking face with tongue , and love ; spontaneous fermentation samples LK and LF were most represented by these descriptors. had a positive relationship with glucose, fructose, winking face with tongue , and love ; spontaneous fermentation samples LK and LF were most represented by these descriptors. had a positive relationship with glucose, fructose, winking face with tongue , and love ; spontaneous fermentation samples LK and LF were most represented by these descriptors. had a positive relationship with glucose, fructose, winking face with tongue had a positive relationship with glucose, fructose, winking face with tongue , and love ; spontaneous fermentation samples LK and LF were most represented by these descriptors. , and love had a positive relationship with glucose, fructose, winking face with tongue , and love ; spontaneous fermentation samples LK and LF were most represented by these descriptors. spontaneous fermentation samples LK and LF were most represented by these descriptors.

In Figure 3b, developed using emotion-terms, F1 and F2 accounted for 88.87% of total data variability (F1 = 70.50%; F2 = 18.37%). Based on the FL, variables such as FaceScale (FL = 0.99), overall liking (FL = 0.99), glucose (FL = 0.95) and fructose (FL = 0.95) represented the positive side of the F1 axis, while pH (FL = −0.95), acidity (FL = −0.88), aggressive (FL = −0.86), and alcohol content (FL = −0.86) characterized the negative side. Descriptors such as aggressive (FL = 0.84), TDS (FL = 0.77), maltose (FL = 0.72) and bitterness (FL = 0.71) represented the positive side of the F2 axis, whereas bored (FL = −0.54) and guilty (FL = −0.20) characterized the negative side. Similar to Figure 3a, In Figure 3b, developed using emotion-terms, F1 and F2 accounted for 88.87% of total data variability (F1 = 70.50%; F2 = 18.37%). Based on the FL, variables such as FaceScale (FL = 0.99), overall liking (FL = 0.99), glucose (FL = 0.95) and fructose (FL = 0.95) represented the positive side of the F1 axis, while pH (FL = −0.95), acidity (FL = −0.88), aggressive (FL = −0.86), and alcohol content (FL = −0.86) characterized the negative side. Descriptors such as aggressive (FL = 0.84), TDS (FL = 0.77), maltose (FL = 0.72) and bitterness (FL = 0.71) represented the positive side of the F2 axis, whereas bored (FL = −0.54) and guilty (FL = −0.20) characterized the negative side. Similar to Figure 3a, In Figure 3b, developed using emotion-terms, F1 and F2 accounted for 88.87% of total data variability (F1 = 70.50%; F2 = 18.37%). Based on the FL, variables such as FaceScale (FL = 0.99), overall liking (FL = 0.99), glucose (FL = 0.95) and fructose (FL = 0.95) represented the positive side of the F1 axis, while pH (FL = −0.95), acidity (FL = −0.88), aggressive (FL = −0.86), and alcohol content (FL = −0.86) characterized the negative side. Descriptors such as aggressive (FL = 0.84), TDS (FL = 0.77), maltose (FL = 0.72) and bitterness (FL = 0.71) represented the positive side of the F2 axis, whereas bored (FL = −0.54) and guilty (FL = −0.20) characterized the negative side. Similar to Figure 3a, In Figure 3b, developed using emotion-terms, F1 and F2 accounted for 88.87% of total data variability (F1 = 70.50%; F2 = 18.37%). Based on the FL, variables such as FaceScale (FL = 0.99), overall liking (FL = 0.99), glucose (FL = 0.95) and fructose (FL = 0.95) represented the positive side of the F1 axis, while pH (FL = −0.95), acidity (FL = −0.88), aggressive (FL = −0.86), and alcohol content (FL = −0.86) characterized the negative side. Descriptors such as aggressive (FL = 0.84), TDS (FL = 0.77), maltose (FL = 0.72) and bitterness (FL = 0.71) represented the positive side of the F2 axis, whereas bored (FL = −0.54) and guilty (FL = −0.20) characterized the negative side. Similar to Figure 3a, In Figure 3b, developed using emotion-terms, F1 and F2 accounted for 88.87% of total data variability (F1 = 70.50%; F2 = 18.37%). Based on the FL, variables such as FaceScale (FL = 0.99), overall liking (FL = 0.99), glucose (FL = 0.95) and fructose (FL = 0.95) represented the positive side of the F1 axis, while pH (FL = −0.95), acidity (FL = −0.88), aggressive (FL = −0.86), and alcohol content (FL = −0.86) characterized the negative side. Descriptors such as aggressive (FL = 0.84), TDS (FL = 0.77), maltose (FL = 0.72) and bitterness (FL = 0.71) represented the positive side of the F2 axis, whereas bored (FL = −0.54) and guilty (FL = −0.20) characterized the negative side. Similar to Figure 3a, In Figure 3b, developed using emotion-terms, F1 and F2 accounted for 88.87% of total data variability (F1 = 70.50%; F2 = 18.37%). Based on the FL, variables such as FaceScale (FL = 0.99), overall liking (FL = 0.99), glucose (FL = 0.95) and fructose (FL = 0.95) represented the positive side of the F1 axis, while pH (FL = −0.95), acidity (FL = −0.88), aggressive (FL = −0.86), and alcohol content (FL = −0.86) characterized the negative side. Descriptors such as aggressive (FL = 0.84), TDS (FL = 0.77), maltose (FL = 0.72) and bitterness (FL = 0.71) represented the positive side of the F2 axis, whereas bored (FL = −0.54) and guilty (FL = −0.20) characterized the negative side. Similar to Figure 3a, hordenine had a positive relationship with alcohol content, iso-alpha acids, bitterness and emotion-terms such as aggressive, disgusted and nostalgic. These were negatively related with overall liking, FaceScale, fructose, glucose, acidity, joyful, affectionate, and happy. Samples were clearly grouped according to the type of fermentation: top (Z and L), bottom (C and H) and spontaneous (LF and LK). *Foods* **2019** *8*, x FOR PEER REVIEW 13 of 19 hordenine had a positive relationship with alcohol content, iso-alpha acids, bitterness and emotionterms such as aggressive, disgusted and nostalgic. These were negatively related with overall liking, FaceScale, fructose, glucose, acidity, joyful, affectionate, and happy. Samples were clearly grouped according to the type of fermentation: top (Z and L), bottom (C and H) and spontaneous (LF and LK).
