The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer
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- 作者：Olayide Oladokuna ; Amparo Tarregaa ; Sue Jamesb ; Katherine Smartb ; Joanne Horta ; David Cooka ; david.cook@nottingham.ac.uk" class="auth_mail" title="E-mail the corresponding author
- 关键词：Protocatechuic acid (PubChem CID ; 72) ; Catechin (PubChem CID ; 73160) ; Epicatechin (PubChem CID ; 72276) ; Caffeic acid (PubChem CID ; 689043) ; Vanillic acid (PubChem CID ; 8468) ; Ferulic acid (PubChem CID ; 445858) ; p-Coumaric acid (PubChem CID ; 637542) ; Cinnamic acid (PubChem CID ; 444539) ; 4-Hydroxyphenylacetic acid (PubChem CID ; 127) ; Sinapic acid (PubChem CID ; 637775)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 August 2016
- 年：2016
- 卷：205
- 期：Complete
- 页码：212-220
- 全文大小：963 K
文摘
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Development of a novel sensory lexicon to describe the perceived bitterness of beers.
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Analysis of polyphenolics and hop bitter acid profiles of 34 commercial lagers.
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PCA used to select sub-set of beers with diverse bitter congener profiles.
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Correspondence analysis shows relationship between sensory descriptors and sub-set beers.
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Bitterness profiles, due to varying brewing practice, drive perceived character of bitterness.