Taste Of Products Research Articles

Customer Preference Towards Nostalgic Products

Objectives: The study aims to understand why customers prefer nostalgic products and how nostalgia influences consumer behavior. It focuses on identifying the factors that make nostalgic products appealing, the role of nostalgia in fostering customer loyalty, and the implications for businesses in leveraging nostalgia through marketing, branding, and product development. Methods: The research relies on primary data collected through structured questionnaires distributed via Google Forms. A sample size of 150 respondents was selected using the convenience sampling method. Data analysis was conducted using simple percentage calculations and factor analysis to derive meaningful insights. Results: The findings reveal that the majority of customers preferring nostalgic products fall within the age group of 30–40 years. Key factors influencing their preference include the reliability, taste, and simplicity of nostalgic products, which create meaningful user experiences. Additionally, comfort and convenience drive frequent usage of these products. Brand awareness and trustworthiness are critical in shaping customer choice, as they provide satisfaction and reduce the perceived risks of accessibility. Conclusion: By understanding customers' preference for nostalgic products, businesses can effectively engage this market segment through innovative offerings that emphasize nostalgia's emotional connection. The study highlights that socioeconomic factors such as occupation and income significantly impact purchase decisions in the Ernakulam district. Trust and brand recognition are pivotal in driving consistent use of these products. As a result, nostalgic product marketing is expected to dominate future market trends, fostering higher customer satisfaction and brand loyalty.

Excellent quality acquisition of myofibrillar protein in red shrimp (Solenocera crassicornis) based on regulating the oxidation degree of atmospheric cold plasma treatment.

Myofibrillar protein (MP) is essential for the texture and taste of shrimp surimi products. The reactive oxygen/nitrogen species (ROS/RNS) produced by atmospheric cold plasma (ACP) might cause oxidative modification of MP. In this study, the effect of different ACP treatment times on the properties of red shrimp MP was investigated in detail. The mild oxidation induced by ACP treatment for 1 min (ACP-1 min) promoted the unfolding and refolding of the MP structure, which was manifested as a transition from α-helix to β-sheets. Compared with other groups, more hydrogen bonds and hydrophobic interactions in the ACP-1 min group might enhance the interactions between the myosin heavy chain and actin, which was conducive to the formation of a regular and dense three-dimensional network structure. Person correlation analysis revealed that ROS/RNS mediated the changes in the secondary and tertiary structure of MP. In addition, ACP-1 min has high Ca2+-ATPase activity, which reflected that MP maintained structural integrity. While excessive oxidation in the ACP treatments for 3 min and 5 min reduced MP robustness. The stable internal structure in ACP-1 min group gave the MP excellent texture profile (1.79 mJ of adhesiveness and 0.89 mm of springiness) and rheological characteristics (0.373 MPa of storage modulus). Overall, the excellent quality of MP could be obtained by regulating the oxidation degree of ACP, which would provide valuable information for the in-depth and efficient processing of shrimp products. © 2024 Society of Chemical Industry.

Product Quality, Packaging, Taste, and Price as Antecedents of Consumer Satisfaction: A Case Study on Olive Fried Chicken in Yogyakarta City

This study aims to analyze product quality, packaging, taste, and price on consumer satisfaction of Olive Fried Chicken consumers. The population in this study were people who had consumed Olive Fried Chicken in Yogyakarta City. The sample in the study was 150 respondents. This study used a quantitative approach. The data collection method used a questionnaire that had been tested for validity and reliability. The data analysis technique used to answer the hypothesis was multiple linear regression T-test and F-test. The results of this study indicate that product quality has a positive and significant effect on consumer satisfaction, packaging has a positive and significant effect on consumer satisfaction, taste has a positive and significant effect on consumer satisfaction, price has a positive and significant effect on consumer satisfaction and shows that product quality, packaging, taste and price have a simultaneous effect on consumer satisfaction. The R square value of 0.812 indicates that the ability of the independent variable to explain the variation of the dependent variable is 81.2% and the remaining 18.8% is explained by variables outside the research model.

Strategi Pengembangan Ekonomi Kreatif pada Subsektor Wisata Kuliner Berbasis Kearifan Lokal di Kota Sampang

The creative economy has become one of the fastest growing sectors in Indonesia, making a significant contribution to the local economy. Culinary tourism, one of the sub-sectors of the creative economy, plays a major role with the potential for developing culinary tourism based on local wisdom in various regions, including Sampang, Madura. This study aims to determine the problems being faced, and how the creative economy development strategy is in the culinary tourism sub-sector based on local wisdom in the city of Sampang. The method used in this study is a qualitative descriptive research method. The findings of this study are expected to help formulate an effective strategy to strengthen the creative economy in Sampang in the culinary tourism sub-sector. The results of the study show that the problems faced by culinary entrepreneurs based on local wisdom in the city of Sampang include the lack of innovation in product development and interior design, the lack of optimal use of technology as a promotional medium, and the limited number of skilled human resources. The development strategy carried out by innovating in product packaging and taste, maintaining product uniqueness, maintaining product authenticity, while creating new innovations in presentation and packaging.

The Shift Towards Plant-Based Lifestyles: Factors Driving Young Consumers’ Decisions to Choose Plant-Based Food Products

The shift in consumer dietary patterns from meat-based to plant-based food products has become a prominent trend worldwide. This shift is driven by various factors, including concerns about personal health and environmental awareness. Despite the global growth of the plant-based food industry, developing nations tend to be slow with adopting non-meat-based diets. This is mainly due to high levels of food insecurity and meat being the main source of protein, especially in countries like South Africa where food consumption is needs-based, and consumers are unaware of the environmental footprint of meat production. This paper is part of a two-phase study and reports on the quantitative results, which were obtained during the second phase. The main aim of this study was to investigate the factors that influence consumers’ decisions to choose plant-based food products. The factors that were selected were informed by the thematic results from phase 1, which involved focus groups that explored consumers’ opinions and behaviours towards plant-based lifestyles. By means of survey distribution, 426 online questionnaires were distributed among young consumers in South Africa. A conceptual model with six hypotheses was tested and the data were analysed using SmartPLS 4.1.0.8. The findings indicated the product taste and product knowledge are the most important factors that drive young consumers’ decisions to choose plant-based food products. The study further found that product quality, affordability, social influence, and product packaging play a role but to a lesser degree. Food marketers can utilise these findings and implement marketing strategies that can assist with persuading consumers to choose plant-based food products and adopt a healthier, more sustainable lifestyle.

Two-Stage Multimodal Method for Predicting Intramuscular Fat in Pigs

Intramuscular fat (IMF) content significantly influences pork tenderness, flavor, and juiciness. Maintaining an optimal IMF range not only enhances nutritional value but also improves the taste of pork products. However, traditional IMF measurement methods are often invasive and time-consuming. Ultrasound imaging technology offers a non-destructive solution capable of predicting IMF content and assessing backfat thickness as well as longissimus dorsi muscle area size. A two-stage multimodal network model was developed in this study. First, using B-mode ultrasound images, we employed the UNetPlus segmentation network to accurately delineate the longissimus dorsi muscle area. Subsequently, we integrated data on backfat thickness and longissimus dorsi muscle area to create a multimodal input for IMF content prediction using our model. The results indicate that UNetPlus achieves a 94.17% mean Intersection over Union (mIoU) for precise longissimus dorsi muscle area segmentation. The multimodal network achieves an R2 of 0.9503 for IMF content prediction, with Spearman and Pearson correlation coefficients of 0.9683 and 0.9756, respectively, all within a compact model size of 4.96 MB. This study underscores the efficacy of combining segmented longissimus dorsi muscle images with data on backfat thickness and muscle area in a two-stage multimodal approach for predicting IMF content.

Discovery of N-succinyl-L-isoleucine as a novel taste enhancer via multisensory techniques and molecular simulations

As awareness of health implications associated with dietary habits elevates alongside an increase in living standards, the trend toward minimizing sodium chloride and monosodium glutamate consumption has gained prominence. This study explored a novel taste enhancer, N-succinyl-L-isoleucine (N-Suc-Ile), focusing on its synthesis, taste-enhancing effects, and taste-enhancing mechanism. The synthesis of N-Suc-Ile was achieved through enzymatic catalysis employing food-grade enzymes in an aqueous environment, achieving yielding 30.22 %. Quantitative descriptive analysis revealed that the addition of N-Suc-Ile significantly enhanced the intensities of umami (13.11–37.70 %), saltiness (11.11–38.10 %), and kokumi (12.73–49.10 %) in a concentration-dependent manner (0.25–1 mg/L). Furthermore, time-intensity results showed that the durations of both umami and saltiness were prolonged by 46.88 % and 50 %, respectively, with the addition of 1 mg/L N-Suc-Ile. Analysis using sigmoid curves further validated N-Suc-Ile's synergistic effects in enhancing umami and saltiness. Molecular docking and dynamic simulation indicated that N-Suc-Ile bound effectively and stably to taste receptors, enhancing the sensations of umami, saltiness, and kokumi. These findings underscored the potential of N-Suc-Ile as a taste enhancer, suggesting its application could ensure the taste of food products while aligning with health-conscious consumer preferences.

Consumer perspectives towards aquaponics: Products and native fish cultivation

Abstract Aquaponics is a farming system that integrates hydroponics and aquaculture. Many questions and concerns about the feasibility of aquaponics to sustain food productivity and its potential market remain unknown. One of them is the consumer’s perception and willingness to pay for aquaponic products. This study presents findings and analysis regarding consumer perception, knowledge and acceptance of aquaponic products in Malaysia, particularly native fish species cultivated within aquaponic system. A total of 385 respondents participated in this study from all regions (northern region, central region, east coast, southern region, Sabah, and Sarawak) in Malaysia. Overall, a significant proportion of consumers (84%) had not practised aquaponics, and 63% had not made purchases of any aquaponic products before. Consumers’ decisions to purchase aquaponic products is primarily influenced by price (79.2%) and food safety (67.8%). Other significant factors include food nutrition (52.7%), cultivation methods used in production (39.7%), taste and texture of aquaponic products (33%), accessibility to these products (0.5%) and concerns related to zoonotic diseases in aquaponic products (0.3%). Overall, consumers had a positive outlook on the benefits of aquaponics and its products. However, they had a neutral attitude towards purchasing and were willing to spend more on aquaponic products compared to products produced using conventional farming. Consumers also had a positive attitude towards culturing native fish species in aquaponics systems and had a neutral attitude when asked to buy native fish species cultivated in aquaponics systems. The study’s findings show a potential market for aquaponic products in Malaysia. However, more efforts are needed to increase awareness and promote aquaponics systems in Malaysia.

Initial implicit association between whole grains and taste does not predict consumption of whole grains in low-whole grain consumers: a pilot randomized controlled trial.

Health benefits of whole grain (WG) consumption are well documented. Current Dietary Guidelines for Americans recommend at least half of total grains consumed be WG; however, Americans consume less than one serving of WG per day. Inferior taste of whole grain products as compared with refined grain products has been reported as one of the main barriers to acceptability and consumption of whole grains. In this pilot study, we aimed to determine if mere exposure to WG foods in self-reported low WG consumers would improve their implicit associations between WG and pleasant taste. Healthy adults (n=45) were provided a variety of WG or refined grain (RG) products for home use for 6 weeks. Intake was measured by calculating disappearance and verified by a daily log. At the beginning and end of the intervention, we administered an Implicit Association Test (IAT), a computer test designed to measure indirectly the strength of association between pairs of concepts: (a) two contrasted target categories (WG and RG food images) and (b) two contrasted attribute categories (words relating to pleasant or unpleasant taste) via a classification task. Response time was used to calculate IAT D scores, indicating the strength of implicit associations between WG and RG and positive or negative taste. ANCOVA showed that average D scores at the end of the study shifted significantly toward a positive implicit association between WG and good taste (p<0.05) in participants whose baseline D scores indicated an initial preference for RG over WG. No significant differences were found between the WG and RG groups in overall consumption of provided grain products. These findings suggest that mere exposure to WG products over an extended period of time in a free-living situation can improve automatic attitudes toward WG, potentially leading to increased consumption of WG foods. Clinicaltrials.Gov, identifier NCT01403857.

Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches

This study aimed to identify umami peptides in corn fermented powder (CFP) and investigate their umami enhancing effect. Ultrafiltration and ethanol precipitation was used to separate the umami peptides in CFP. Dynamic sensory evaluations were used to identify the peptide fraction with the intense umami taste, and the peptides in the fraction were identified by nano-liquid chromatography-tandem mass spectrometry. Subsequently, ten umami-enhancing peptide candidates were screened using an integrated virtual screening strategy. Molecular docking revealed that Ser382, Ser104, Leu334, Glu338 and Glu148 of the T1R1 and T1R3 taste receptors are important amino acid residues for binding of the ten umami peptides. Three umami peptides (VDW, WGDDP, and WPAGE) exhibited the stronger binding affinity with the umami receptors. Moreover, molecular dynamics simulation revealed that the T1R1/T1R3 formed stable complexes with the three umami peptides during the simulation. Sensory evaluation indicated that the three peptides exhibited diverse taste characteristics (detection thresholds:0.0315–0.0625 mg/mL). The sigmoid curve analysis further confirmed peptides were identified as synergistically (VDW and WGDDP) or additively (WPAGE) enhancing the umami of 3 mg/mL MSG solution. This study uncovers the mechanism of umami-peptide-driven taste in fermented corn products.

"Oh my Dave, your face says it all!": Exploring the Multimodal Practices of Tasting in Live Streaming

Research on the activity of tasting, examined through the lens of conversation analysis, reveals that in face-to-face contexts, tasting is an interactive and sequential process that combines individual sensory experience with a public, witnessable, accountable, and intersubjective dimension. This perspective can be extended to the realm of live-streamed tasting, where streamers demonstrate and communicate the taste of food products to online audiences in real time. By adopting multimodal conversation analysis to scrutinize the unfolding sequence moment by moment, my study aims to demonstrate 1) Three practices to achieve the configuration of "tasting heads," wherein the current taster's face is displayed on-screen. 2) Patterns of gaze withdrawal from the screen and subsequent gaze back to the screen during the tasting process. 3) The performative and animated facial expressions. 4) The structure of responses from both streamers and viewers after the tasting.

EFFECT OF SELECTED NATURAL EXTRACTS ON ANTIOXIDANT PROPERTIES AND SENSORY QUALITY OF VARIOUS CEREAL PRODUCTS

The aim of this study was to observe antioxidant properties as well as possible changes in sensory quality of selected bakery products after their enrichment with chosen natural extracts. Four types of natural extracts in mixture with wheat flour were used in various amounts for preparation of selected bakery products (wheat bread, sweet biscuits, salty crackers, and muffins). Specifically: turmeric (Curcuma longa, L.) rhizome extract (curcumin), quercetin dihydrate extracted from the pods of Sophora japonica, L., and extracts from medicinal fungus Shiitake (Lentinula edodes) and Maitake (Grifola frondosa) were used as additions. Antioxidant properties in total antioxidant activity (TAA; using DPPH radical scavenging assay), total polyphenols content and total phenolic acids content were examined, as well as the effect of selected natural extracts on the sensory properties of bakery products (intensity of certain characteristics and overall preference). The results of antioxidant properties varied according to the used extract and its amount. Compared with control products, the TAA was significantly higher in all enriched products. While the total polyphenol content was the highest in the bread and biscuits with quercetin (20.623 mg and 18.117 mg GAE.g-1, respectively), the total phenolic acids content was the highest in those with curcumin (8.846 mg and 3.286 mg CAE.g-1, respectively). The intensity of other smell and taste of enriched bakery products influenced considerably overall acceptance, e.g. the products with quercetin associated with bitter taste were evaluated as unfavourable. On the other hand, the breads and crackers with Shiitake extract with indistinct antioxidant properties were evaluated the best, followed with curcumin and Maitake extract. Considering our overall results, we can recommend chosen non-bakery raw materials for a production of new, innovative designed cereal-based products.

Review The Application of Factors that Influence Customers in Increasing Purchase Intention for Local Brand Sneaker Footwear Products in Indonesia

The competition in the footwear product business in the world is very competitive. Asia is the highest footwear producer at 88.2% as well as the highest consumer at 56%, followed by the Americas which produces footwear at 6.1% while the consumption rate reaches 20.8%. This proves that countries in Asia export a lot to other countries including Indonesia as the third highest exporter of footwear after China and Vietnam. The total footwear produced by the State of Indonesia reaches 1083 million pairs of footwear. Indonesia not only meets domestic needs, but Indonesia exports footwear up to 427 million pairs, but many imported products also enter Indonesia up to 150 million pairs. This is certainly a competition between imported/global brand footwear products and local brands. However, the results of the distribution of a questionnaire conducted by an online survey named Kurious in 2023 with https://www.kurious.id website address, with a total of 399 respondents conducted from February 14 – February 22, 2023. The purpose of this study is to find out what factors can affect customers in increasing the purchase intention of local brand sneaker footwear products in Indonesia. The method used in this study is a qualitative method using a descriptive approach of analysis and analysis through literature review from various Scopus publications on existing problems. The results of the study show that the factors that can influence customers in increasing the purchase intention of local brand sneaker footwear products in Indonesia are divided into 3 perspectives, namely consumers consisting of ethnocentrism or nationalism, emotional attitudes of liking local brands, then from the perspective of producers consisting of increasing creativity, innovation, durable product quality and conducting intensive promotions with the support of celebrities to influencing consumer behavior and then the third from a cultural perspective / cultural environment, including creating a taste for local products

Sensory studies on the taste and flavor perception of food products by anodal transcutaneous electrical stimulation.

Electrical taste technologies designed to modify the taste of foods have recently garnered increasing recognition as a viable strategy to regulate excessive salt intake. Transcutaneous electrical stimulation (TES) is a method used in non-invasive electrical taste stimulation, which involves the placement of electrodes near the mouth (not inside the mouth) to avoid disruption of natural eating behavior. Previous studies have demonstrated the taste-enhancing effect of anodal TES (aTES) applied to the anterior part of the jaw. However, there has been no detailed examination of TES-mediated alteration of the taste characteristics of different types of food products with complex flavors. In this study involving 27 human participants, we used the Quantitative Descriptive Profile method to conduct a sensory evaluation investigation of aTES-mediated changes in taste characteristics of six processed food products: cold potato potage, chicken broth soup, rice porridge with pickled plums (umeboshi), Chinese pork stir fry, stir-fried pork and radish, and fried dumplings. The application of aTES significantly increased both the intensity of saltiness and overall taste in all six foods. Furthermore, aTES significantly enhanced and suppressed some of the flavor attributes of these foods. An aTES-mediated increase in palatability was only observed in fried dumplings, indicating that further investigation of the relationship between flavor characteristics and palatability is needed.

Transcriptome Analysis Reveals the Mechanism of Cold-Induced Sweetening in Chestnut during Cold Storage.

Chestnuts become sweetened with better tastes for fried products after cold storage, but the possible mechanism is not clear. The dynamics of sugar components and related physiological responses, as well as the possible molecular mechanism in chestnuts during cold storage, were investigated. Sucrose accumulation and starch degradation contributed to taste improvement. Sucrose content reached the peak after two months of cold storage, along with the accumulation of reducing sugars of maltose, fructose and glucose to a much lesser extent. Meanwhile, alpha-amylase and beta-amylase maintained high levels, and the activities of acid invertase and sucrose synthase increased. Transcriptome data demonstrated that differentially expressed genes (DEGs) were significantly enriched in the process of starch and sucrose metabolism pathway, revealing the conversion promotion of starch to sucrose. Furthermore, DEGs involved in multiple phytohormone biosynthesis and signal transduction, as well as the transcription regulators, indicated that sucrose accumulation might be interconnected with the dormancy release of chestnuts, with over 90% germinated after two months of cold storage. Altogether, the results indicated that cold storage improved the taste of chestnuts mainly due to sucrose accumulation induced by DEGs of starch and sucrose metabolism pathway in this period, and the sweetening process was interconnected with dormancy release.

Do consumers care about organic when consuming speciality bakery products or is it all about indulgence?

PurposeThis study explores the viability of incorporating more expensive organic wheat flour into speciality bakery products, which are of superior quality, thus justifying the higher cost. As consumers may be reluctant to purchase organic speciality baked goods due to unfavorable taste associations with organic foods, particularly those consumed as a treat or for pleasure, this study investigates the impact of providing taste assurances and origin information on consumer acceptance and WTP for organic speciality bakery products.Design/methodology/approachUsing data from an online survey of US consumers, random parameter logit models were estimated and willingness-to-pay (WTP) values were calculated.FindingsStudy results show that the use of more expensive organic flour is justified for speciality bakery products when favorable taste assurances are provided or for consumers who value organic foods. Freshness indictors were only important in the case of speciality breads, but not for other products. Finally, improving consumer awareness of organic labeling standards does not significantly impact their organic product preferences or taste perceptions.Practical implicationsThis analysis aims to identify the product information likely to increase the consumption of organic speciality bakery/pastry products and thus support the incorporation of organic wheat flour into these higher-value products.Originality/valueWhile previous choice experiment studies have extensively examined consumer preferences for organic products, few have evaluated the impact of providing taste and freshness indicators, particularly in the context of vice goods. This study examines the impact of providing taste and freshness indicators on consumer acceptance and WTP for various organic speciality bakery/pastry products in stated choice experiments, where consumers to not have the option to taste the product. Specifically, we examine if taste and freshness assurances reduce potential negative organic product taste biases.

Effect of ultrasound-attenuation on technological and functional properties of two strains of Lactiplantibacillus plantarum isolated from table olives

While probiotics have a wide range of beneficial properties, they can also negatively affect the taste or aroma of foods products by resulting in the phenomenon of post-acidification. Ultrasound (US) is a tool to modulate the metabolism of probiotic bacteria, counteracting post-acidification and improving the performance and functional properties of microorganisms without affecting their viability. The purpose of this paper was to evaluate the effect of 10 different combinations of power (20 and 40 %) and duration (2, 4, 6, 8 and 10 min) of US treatment on two functional strains of Lactiplantibacillus plantarum (c16 and c19) isolated from table olives, with the aim of understanding how, some of the main functional and technological traits (viability, acidification, growth profile under different conditions, antibiotic resistance, viability at pH 2.0 and 0.3 % bile salts), were affected. It was found that the effects were strain dependent, and the best results were obtained for strain c19 in the combinations at 20 % for 8 and 10 min and 40 % for 2 min, where an improvement in functional characteristics was found, with some effects on biofilm stability, inhibition of acidification, without adverse results on some technological properties.

제주지역 소비자의 가정간편식(HMR) 선택속성이 고객만족과 행동의도(구매의도/추천의도)에 미치는 영향

This study was conducted to determine the impact of selection attributes of HMR products in the Jeju region on customer satisfaction and behavioral intention, such as purchase intention and recommendation intention, targeting consumers in the Jeju region. As the analysis results, first, it was found that intrinsic factors(.426), content factors(.358), and notational factors(.244) influenced customer satisfaction regarding the HMR selection attributes of consumers in the Jeju region. Second, it was found that the intrinsic factor (.385) and notational factor(.350) of the HMR selection attributes of consumers in the Jeju region influenced purchase intention. Third, it was found that content factors(.508) and intrinsic factors(.262) influenced recommendation intentions in the HMR selection attributes of consumers in the Jeju region. Therefore, through this study, the intrinsic factors among the HMR selection attributes for consumers in the Jeju region are factors that affect both customer satisfaction and behavioral intention, and are found to be the factors that need to be managed the most among the selection attributes of HMR Jeju, and so it was revealed that continuous management of product taste, price, and brand was necessary.

Analysis of Marketing Strategies by Labstore in Attracting Consumer Purchase Interest in Student Products at UNPAM

This study aims to evaluate the effectiveness of Labstore's current marketing strategy and identify the optimal approach to attract consumer interest in products created by Unpam students. This research employs a descriptive qualitative method, which involves describing phenomena or events as they occur. The findings of this study are as follows: First, regarding the product dimension, it is essential to focus on product quality, including durability, taste (for food and beverages), and packaging. Second, in terms of pricing, it is crucial to analyze competitors' prices for similar products to offer prices that are affordable to Labstore's primary consumers, who are mostly students. Third, the location and facilities of Labstore are generally considered good, with most participants finding Labstore a comfortable place to shop. Lastly, in the promotion dimension, the study suggests enhancing promotional efforts by adding cost-effective yet impactful media.

Fast and Reliable On-Site Quality Assessment of Essential Raw Brewing Materials Using MicroNIR and Chemometrics.

The interest in the quality control of the raw materials, intermediates, and final products, as well as production methods, of beer has increased significantly in recent decades due to the needs and expectations of consumers. Increasing in the industrialization and globalization of beer supply chains led to a need for novel analytical tools suitable for the rapid and reliable characterization of the materials involved. In this study, an ultracompact instrument operating in the NIR region of the spectrum, microNIR, was tested for the chemical investigation of barley malts. The essential raw materials for brewing require careful control since they deeply affect the characteristic flavor and taste of the final products. Therefore, a robust prediction model able to classify base and specialty barley malts was developed starting from NIR measurements. Soft Independent Class Analogy (SIMCA) was selected as the chemometric technique for the optimization of two prediction models, and ground and sieved materials were investigated using spectroscopy. The microNIR/chemometric approach proposed in this study permitted the correct prediction of the malt samples included in the external validation set, providing false positive and false negative rates no higher than 3.41% and 0.25%, respectively, and confirming the feasibility of the novel analytical platform.