Premium
THE CONTRIBUTION OF DEXTRINS OF BEER SENSORY PROPERTIES PART II. AFTERTASTE
Author(s) -
Bréfort Hélène,
Guinard J.X.,
Buhlert J. E.,
Lewis M. J.
Publication year - 1989
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.2050-0416.1989.tb04651.x
Subject(s) - aftertaste , chemistry , dextrin , maltotriose , saliva , food science , taste , hydrolysis , maltose , mouthfeel , sweetness , sugar , amylase , chromatography , biochemistry , starch , organic chemistry , sucrose , enzyme , raw material
We investigated the possibility that dextrins could contribute to the aftertaste of beer by being broken down to sweet sugars by salivary α‐amylase after beer Ingestion. The volume, pH and temperature of beer and saliva present in the oral cavity after swallowing were measured on several subjects and found adequate for the hydrolysis of beer dextrins by salivary amylase. The in vitro hydrolysis of a 6% dextrin solution and of commercial beers by pancreatic α‐amylase yielded significant amounts of glucose and maltose in addition to maltotriose. Similarly, the hydrolysis of commercial beers by human saliva produced between 2.7 and 7.4 g/litre of sweet‐tasting maltose and glucose, depending on the duration of the hydrolysis (30 sec to 2 min) and the amount of saliva added to 2.5 ml of beer (0.5 or 2 ml). This much sugar, because it is produced over a period of time, may not cause a detectable sweet taste but it might partially mask the bitter aftertaste of beer.