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Adsorption and Desorption of Beer and Coffee on a Lipid Membrane as Related to Sensory Bitterness
Author(s) -
Kaneda Hirotaka,
Watari Junji,
Takashio Masachika,
Okahata Yoshio
Publication year - 2003
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.2050-0416.2003.tb00590.x
Subject(s) - chemistry , adsorption , desorption , chromatography , membrane , food science , sensory analysis , organic chemistry , biochemistry
An objective evaluation method for the bitter characteristics of beverages was developed with a lipid‐coated quartz‐crystal micro‐balance connected with a flow injection system. Observation of the adsorption and desorption of beer and coffee on the lipid membrane in the buffer system specifically noted the hydrophobic interactions between the beer and coffee components and the lipid membrane, which could simulate the bitter reception reactions on the tongue. The adsorption or duration of beer or coffee on the lipid membrane in the acetate buffer successfully agreed with the bitter intensity or duration in the sensory evaluation, respectively.