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Wang L, Hong K, Agbaka JI, Song Y, Lv C, Ma C. Characterization of bitter-tasting and antioxidant activity of dry-hopped beers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4843-4853. [PMID: 35233761 DOI: 10.1002/jsfa.11847] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/24/2022] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Bitter flavors and antioxidant activities are critical characteristics and indicators, respectively, of beer quality. To gain a better understanding of dry-hopped beer's bitterness, this work comprehensively evaluated the perceived bitterness intensity and bitterness attributes from aspects of beer aroma and non-volatile bitter compounds using sensory analysis under two conditions: (i) with and (ii) without nose clips. To quantify bitter and volatile compounds, the work conducted chromatographic analyses: high-performance liquid chromatography (HPLC), ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) and gas chromatography-mass spectrometry (GC-MS). Simultaneously, this work assessed the antioxidant activity of commercially dry-hopped beers. RESULTS First, dry-hopped beer in this study contained abundant non-volatile bitter compounds (hop bitter acids, polyphenols and flavonoids), and aroma was validated using HPLC, UPLC-MS and GC-MS methods. Moreover, the bitter-tasting perception test findings demonstrated that many dry-hopped beers had a higher bitterness intensity when evaluated without a nose clip, whereas this phenomenon was adverse in several ale beers. Additionally, the 'lingering' and 'harsh' characteristics were diminished when beer aroma was blocked out (with nose clip) for dry-hopped beer. Meanwhile, most dry-hopped beers had greater antioxidant activity than ale beers (P < 0.05). CONCLUSION This work revealed the bitterness complexity of dry-hopped beer; besides non-volatile bitter compounds, beer aroma had an impact on the perceived bitterness intensity and attributes, and dry-hopped beer had a relatively intense antioxidant capacity. This study facilitated the development of a detailed knowledge about the assessment of bitter-tasting perceptions in dry-hopped beers and provided a basis for the development of functional beer benefiting human health. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Limin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Kai Hong
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Johnpaul I Agbaka
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | | | - Chenyan Lv
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Changwei Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples. BEVERAGES 2020. [DOI: 10.3390/beverages6040073] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent years, non-alcoholic beers have presented a growth considered satisfactory and exciting for the brewing industry. Such growth is allied to a change in the consumer profile, in addition to changes in traffic laws. However, the consumer seeks a product considered healthier, but as tasty as the original. Thus, this study aimed to identify the influence of the alcoholic factor in sensory profile, through quantitative descriptive analysis and time intensity analysis of Pilsen beer samples. An acceptance test with 120 consumers of beer was performed. A quantitative descriptive analysis was carried out by 11 trained assessors to determine the sensory profile of beers. For identification of influences of alcohol factor in the dynamic profile of alcoholic flavor and bitter taste the time-intensity analysis were realized. The results demonstrate that alcohol factor influences both the quantitative descriptive profile and dynamic profile, in addition the correlations between the quantitative descriptive analysis (QDA®) and hedonic data show that the alcoholic flavor and the alcoholic aroma are attributes that contribute positively to acceptance of samples. In view of the results, studies such as the present are of great importance for the improvement of product quality, directly reflecting a greater acceptance of beer consumers.
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Nascimento I, Calado L, Duncan ME, Trindade B, Sphaier L, Silva V, Peixoto F. Interference in beer bitterness measurements caused by polymer tubes. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Ting PL, Ryder DS. The Bitter, Twisted Truth of the Hop: 50 Years of Hop Chemistry. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3638-01] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. Effect of a warm-up sample on stabilizing the performance of untrained panelists in time-intensity evaluation. J SENS STUD 2017. [DOI: 10.1111/joss.12309] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Naomi Gotow
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, 1-1-1 Higashi; Tsukuba Ibaraki 305-8566 Japan
| | - Ami Moritani
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Yoshinobu Hayakawa
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Akihito Akutagawa
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Hiroshi Hashimoto
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Tatsu Kobayakawa
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, 1-1-1 Higashi; Tsukuba Ibaraki 305-8566 Japan
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Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma. Food Chem 2017; 230:215-224. [PMID: 28407903 DOI: 10.1016/j.foodchem.2017.03.031] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2016] [Revised: 03/03/2017] [Accepted: 03/07/2017] [Indexed: 11/21/2022]
Abstract
The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Goldings, Zeus) to achieve equi-bitter levels. A trained sensory panel determined the bitterness character profile of each singly-hopped beer using a novel lexicon. Results showed different bitterness character profiles for each beer, with hop aroma also found to change the hop variety-derived bitterness character profiles of the beer. Rank-rating evaluations further showed the significant effect of hop aroma on selected key bitterness character attributes, by increasing perceived harsh and lingering bitterness, astringency, and bitterness intensity via cross-modal flavour interactions. This study advances understanding of the complexity of beer bitterness perception by demonstrating that hop variety selection and hop aroma both impact significantly on the perceived intensity and character of this key sensory attribute.
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Kim M, Choi E, Kim J, Ahn H, Han H, Kim WJ. Effect of bacteriocin-producing Pediococcus acidilactici
K10 on beer fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.339] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Minji Kim
- Department of Food Science and Biotechnology; Dongguk University-Biomedi Campus; Dongguk-ro, Ilsandong-gu, Goyang-si Gyonggi-do Republic of Korea
| | - Enuji Choi
- Department of Food Science and Biotechnology; Dongguk University-Biomedi Campus; Dongguk-ro, Ilsandong-gu, Goyang-si Gyonggi-do Republic of Korea
| | - Jinseon Kim
- Department of Food Science and Biotechnology; Dongguk University-Biomedi Campus; Dongguk-ro, Ilsandong-gu, Goyang-si Gyonggi-do Republic of Korea
| | - Hyunwoo Ahn
- Department of Food Science and Biotechnology; Dongguk University-Biomedi Campus; Dongguk-ro, Ilsandong-gu, Goyang-si Gyonggi-do Republic of Korea
| | - Hojong Han
- Department of Food Science and Biotechnology; Dongguk University-Biomedi Campus; Dongguk-ro, Ilsandong-gu, Goyang-si Gyonggi-do Republic of Korea
| | - Wang June Kim
- Department of Food Science and Biotechnology; Dongguk University-Biomedi Campus; Dongguk-ro, Ilsandong-gu, Goyang-si Gyonggi-do Republic of Korea
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Han H, Kim J, Choi E, Ahn H, Kim WJ. Characteristics of beer produced from Korean six-row barley with the addition of adjuncts. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.350] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hojong Han
- Department of Food Science and Biotechnology, College of Biosystem; Dongguk University; Goyang-si Gyonggi-do Republic of Korea
| | - Jinseon Kim
- Department of Food Science and Biotechnology, College of Biosystem; Dongguk University; Goyang-si Gyonggi-do Republic of Korea
| | - Eunji Choi
- Department of Food Science and Biotechnology, College of Biosystem; Dongguk University; Goyang-si Gyonggi-do Republic of Korea
| | - Hyunwoo Ahn
- Department of Food Science and Biotechnology, College of Biosystem; Dongguk University; Goyang-si Gyonggi-do Republic of Korea
| | - Wang June Kim
- Department of Food Science and Biotechnology, College of Biosystem; Dongguk University; Goyang-si Gyonggi-do Republic of Korea
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Choi EJ, Ahn H, Kim M, Han H, Kim WJ. Effect of ultrasonication on fermentation kinetics of beer using six-row barley cultivated in Korea. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.262] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. High consumption increases sensitivity to after-flavor of canned coffee beverages. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. Development of a Time-Intensity Evaluation System for Consumers: Measuring Bitterness and Retronasal Aroma of Coffee Beverages in 106 Untrained Panelists. J Food Sci 2015; 80:S1343-51. [PMID: 25943978 DOI: 10.1111/1750-3841.12880] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2014] [Accepted: 02/22/2015] [Indexed: 12/01/2022]
Abstract
In order to develop products that are acceptable to consumers, it is necessary to incorporate consumers' intentions into products' characteristics. Therefore, investigation of consumers' perceptions of the taste or smell of common beverages provides information that should be useful in predicting market responses. In this study, we sought to develop a time-intensity evaluation system for consumer panels. Using our system, we performed time-intensity evaluation of flavor attributes (bitterness and retronasal aroma) that consumers perceived after swallowing a coffee beverage. Additionally, we developed quantitative evaluation methods for determining whether consumer panelists can properly perform time-intensity evaluation. In every trial, we fitted an exponential function to measured intensity data for bitterness and retronasal aroma. The correlation coefficients between measured time-intensity data and the fitted exponential curves were greater than 0.8 in about 90% of trials, indicating that we had successfully developed a time-intensity system for use with consumer panelists, even after just a single training trial using a nontrained consumer. We classified participants into two groups based on their consumption of canned coffee beverages. Significant difference was observed in only AUC of sensory modality (bitterness compared with retronasal aroma) among conventional TI parameters using two-way ANOVA. However, three-way ANOVA including a time course revealed significant difference between bitterness and retronasal aroma in the high-consumption group. Moreover, the high-consumption group more easily discriminated between bitterness and retronasal aroma than the low-consumption group. This finding implied that manufacturers should select consumer panelists who are suitable for their concepts of new products.
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Affiliation(s)
- Naomi Gotow
- Human Technology Research Inst, National Inst. of Advanced Industrial Science and Technology (AIST) Tsukuba Central 6, 1-1-1 Higashi, Tsukuba, Ibaraki, 305-8566, Japan
| | - Ami Moritani
- Global R&D-Human Health Care, Kao Corp, 2-3-1 Bunka, Sumida-ku, Tokyo, 131-8501, Japan
| | - Yoshinobu Hayakawa
- Global R&D-Human Health Care, Kao Corp, 2-3-1 Bunka, Sumida-ku, Tokyo, 131-8501, Japan
| | - Akihito Akutagawa
- Global R&D-Human Health Care, Kao Corp, 2-3-1 Bunka, Sumida-ku, Tokyo, 131-8501, Japan
| | - Hiroshi Hashimoto
- Global R&D-Human Health Care, Kao Corp, 2-3-1 Bunka, Sumida-ku, Tokyo, 131-8501, Japan
| | - Tatsu Kobayakawa
- Human Technology Research Inst, National Inst. of Advanced Industrial Science and Technology (AIST) Tsukuba Central 6, 1-1-1 Higashi, Tsukuba, Ibaraki, 305-8566, Japan
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Vázquez-Araújo L, Parker D, Woods E. Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation. J SENS STUD 2013. [DOI: 10.1111/joss.12064] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Laura Vázquez-Araújo
- Chemical Engineering Department; Faculty of Sciences; University of Vigo; Campus Ourense, As Lagoas s/n 32004 Ourense Spain
- Laboratory of Agro-food Biotechnology; CITI-University of Vigo; Av. Galicia 2, Tecnópole-Tecnological Park of Galicia, San Cibrao das Viñas 32900 Ourense Spain
| | - Debbie Parker
- Campden BRI; Sensory Brewing Services; Coopers Hill Road, Nutfield Surrey RH1 4YH United Kingdom
| | - Eleanor Woods
- Campden BRI; Sensory Brewing Services; Coopers Hill Road, Nutfield Surrey RH1 4YH United Kingdom
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Techakriengkrai I, Paterson A, Taidi B, Piggott JR. Relationships of Overall Estery Aroma Character in Lagers with Volatile Headspace Congener Concentrations. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2006.tb00706.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Techakriengkrai I, Paterson A, Taidi B, Piggott JR. Staling in Two Canned Lager Beers Stored at Different Temperatures - Sensory Analyses and Consumer Ranking. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2006.tb00704.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Techakriengkrai I, Paterson A, Piggott JR. Relationships of Sweetness in Lager to Selected Volatile Congeners. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2004.tb00633.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Techakriengkrai I, Paterson A, Piggott JR. Time Intensity Parameters of Sweetness Perceptions in Lager Beers. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2004.tb00632.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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