A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager

Dietz, Christina; Cook, David; Yang, Qian; Wilson, Colin; Ford, Rebecca

Abstract

Previous research suggested that iso-alpha-acids and hulupones add different bitterness profiles to beer and hop-derived volatiles modify temporal dimensions of bitterness qualities via cross-modal interactions. This research aimed to understand the contribution of hop components to the temporal complexity of beer bitterness and its interplay with flavour characteristics while exploring a novel approach – Temporal Check-All-That-Apply (TCATA) by modality. An unhopped lager beer was bittered with hulupones, natural or commercial iso-alpha-acids and flavoured with hop oil extracts. A sensory panel (n = 10) was used to establish an attribute lexicon and trained to evaluate the beers using a Temporal Check-All-That-Apply (TCATA) by modality approach throughout two sips. Citation proportions and durations computed for sip segments and subjected to Mixed Models and Repeated Measures (RM) Analysis of Variance (ANOVA), Correspondence Analysis (CA), and Canonical Variate Analysis (CVA) revealed differences in perception pre- and post-swallowing and in the beer finish. Bittering extracts either imparting ‘smooth’ (hulupones) or ‘harsh’ (iso-alpha-acids) bitterness differently affected the characteristics and duration of the sensory profiles induced by the hop oil extracts. Interestingly, the ‘peppery tingling’ mouthfeel added with the SPICY extract lingered more in the ‘smooth’ compared to the ‘harsh’ bitter beer and the ‘fruity’ extracts increased sweetness suggesting cross-modal interactions. Sensory characteristics were perceived at different time points, however, limited effects were observed between sips. This research demonstrates that different hop flavours could modify taste and mouthfeel properties indicating cross-modal interactions. In addition, a TCATA by modality approach proved to be effective at capturing dynamic sensory profiles of complex beverages.

Citation

Dietz, C., Cook, D., Yang, Q., Wilson, C., & Ford, R. (2022). A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager. Food Quality and Preference, 97, Article 104470. https://doi.org/10.1016/j.foodqual.2021.104470

• Journal Article Type: Article
• Acceptance Date: Nov 12, 2021
• Online Publication Date: Nov 17, 2021
• Publication Date: Apr 1, 2022
• Deposit Date: Dec 2, 2021
• Publicly Available Date: Nov 18, 2022
• Journal: Food Quality and Preference
• Print ISSN: 0950-3293
• Publisher: Elsevier BV
• Peer Reviewed: Peer Reviewed
• Volume: 97
• Article Number: 104470
• DOI: https://doi.org/10.1016/j.foodqual.2021.104470
• Keywords: Nutrition and Dietetics; Food Science
• Public URL: https://nottingham-repository.worktribe.com/output/6846085
• Publisher URL: https://www.sciencedirect.com/science/article/abs/pii/S0950329321003529?via%3Dihub