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A COMPARISON OF BITTER PERCEPTION IN HIGH‐ALCOHOL, LOW‐ALCOHOL AND ALCOHOL‐FREE BEER
Author(s) -
King Bonnie M.,
Moreau Nathalie
Publication year - 1996
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.2050-0416.1996.tb00925.x
Subject(s) - alcohol , food science , flavour , chemistry , flavor , sensory analysis , taste , alcohol consumption , alcohol content , psychology , organic chemistry
A trained sensory panel (N=17) evaluated three commercial beer products by flavour profiling using 14 descriptors. Bitterness was investigated further by HPLC and sensory measurements. Time‐intensity curves for five repeated ingestions of each beer showed bitterness either increasing with ingestion or decreasing, depending on the beer and panellist. Generally speaking, a decline in bitterness over time was perceived more often when the beer was one of those considered initially to be more bitter. For the purposes of comparison, a fourth product (AMplus) was prepared by adding iso‐α‐acids to Amstel Malt, the alcohol‐free beer evaluated. Consumer tests (N=138) showed no difference in preference between Amstel Malt and AMplus. Hypotheses regarding bitterness preference as a function of gender, age or regularity of beer consumption could not be supported.