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Evaluation of Beer Bitterness by Measuring the Adsorption on a Lipid‐coated Quartz‐crystal Microbalance
Author(s) -
Kaneda Hirotaka,
Shinotsuka Ken,
Kobayakawa Tatsu,
Saito Sachiko,
Okakata Yoshio
Publication year - 2000
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.2050-0416.2000.tb00070.x
Subject(s) - quartz crystal microbalance , adsorption , chemistry , lipid oxidation , membrane , chromatography , lipid bilayer , quartz , food science , organic chemistry , materials science , biochemistry , antioxidant , composite material
The adsorption of beer constituents on a lipid membrane, measured using a lipid‐coated quartz crystal microbalance, showed a significant correlation with its bitter intensity and bitter duration in a sensory evaluation. The isohumulones and tetrahydroisohumulones increased the adsorption of beer on the lipid membrane. It appears that sensory bitterness can be objectively evaluated by measuring the adsorption characteristics of beer on the lipid membrane.