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COMPARISON OF TIME‐INTENSITY WITH CATEGORY SCALING OF BITTERNESS OF ISO‐α‐ACIDS IN MODEL SYSTEMS AND IN BEER *
Author(s) -
Pangborn R. M.,
Lewis M. J.,
Yamashita J. F.
Publication year - 1983
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1983.tb04201.x
Subject(s) - intensity (physics) , chemistry , food science , alcohol , mathematics , linear relationship , statistics , biochemistry , physics , quantum mechanics
A 17‐point non‐numerical category scale indicated a direct, linear relationship between average perceived bitterness and concentration of iso‐α‐acids in water and in a commercial lager. Time‐intensity (T‐I) tracings yielded additional information: the rate of increase in bitterness after taking the sample into the mouth; the rate of decrease after reaching maximum intensity; the events associated with swallowing; and total duration, which ranged from 13 to 42 s across judges. The T‐I curves revealed a burst of bitterness intensity immediately after swallowing, which was proportional to the concentration of iso‐α‐acids for water solutions, but not for beer. Addition of 2.6% ethyl alcohol to the lager enhanced bitterness, particularly at low levels of added iso‐α‐acids, whereas addition of 2.0% glucose reduced bitterness in the control as well as in beer with added iso‐α‐acids. In water, 20 and 30 ppm of iso‐α‐acids were more bitter and had a longer duration than in beer. Among judges there were marked differences in the patterns of the T‐I tracings, but there was excellent reproducibility within judges across replications.