Olayide Oladokun
The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer
Oladokun, Olayide; Tarrega, Amparo; James, Sue; Smart, Katherine; Hort, Joanne; Cook, David
Authors
Amparo Tarrega
Sue James
Katherine Smart
Joanne Hort
Professor DAVID COOK david.cook@nottingham.ac.uk
SABMILLER CHAIR BREWING SCIENCE
Abstract
Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices. Principal Components Analysis was used to select a sub-set of 10 beers that contained diverse concentrations of the analysed bitter compounds. These beers were appraised sensorially to determine the impacts of varying hop acid and polyphenolic profiles on perceived bitterness character. Beers high in polyphenol and hop acid contents were perceived as having ‘harsh’ and ‘progressive’ bitterness, whilst beers that had evidently been conventionally hopped were ‘sharp’ and ‘instant' in their bitterness. Beers containing light-stable hop products (tetrahydro-iso-α-acids) were perceived as ‘diminishing’, ‘rounded’ and ‘acidic’ in bitterness. The hopping strategy adopted by brewers impacts on the nature, temporal profile and intensity of bitterness perception in beer.
Citation
Oladokun, O., Tarrega, A., James, S., Smart, K., Hort, J., & Cook, D. (2016). The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food Chemistry, 205, https://doi.org/10.1016/j.foodchem.2016.03.023
Journal Article Type | Article |
---|---|
Acceptance Date | Mar 8, 2016 |
Online Publication Date | Mar 8, 2016 |
Publication Date | Aug 15, 2016 |
Deposit Date | Apr 21, 2016 |
Publicly Available Date | Apr 21, 2016 |
Journal | Food Chemistry |
Print ISSN | 0308-8146 |
Electronic ISSN | 1873-7072 |
Publisher | Elsevier |
Peer Reviewed | Peer Reviewed |
Volume | 205 |
DOI | https://doi.org/10.1016/j.foodchem.2016.03.023 |
Keywords | Beer, phenolic acids, total polyphenol content, hop acids, humulinones, tetrahydro-iso-humulones, bitterness quality. |
Public URL | https://nottingham-repository.worktribe.com/output/805595 |
Publisher URL | http://www.sciencedirect.com/science/article/pii/S0308814616303740 |
Files
Oladokun et al_Perceived bitterness of beer_Manuscript_Revised for eprints.pdf
(799 Kb)
PDF
Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by-nc-nd/4.0
You might also like
Formation of staling aldehydes in different grain bed layers in an industrial scale maltings
(2023)
Journal Article