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The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.
Food Chem. 2016 Aug 15; 205:212-20.FC

Abstract

Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices. Principal Components Analysis was used to select a sub-set of 10 beers that contained diverse concentrations of the analysed bitter compounds. These beers were appraised sensorially to determine the impacts of varying hop acid and polyphenolic profiles on perceived bitterness character. Beers high in polyphenol and hop acid contents were perceived as having 'harsh' and 'progressive' bitterness, whilst beers that had evidently been conventionally hopped were 'sharp' and 'instant' in their bitterness. Beers containing light-stable hop products (tetrahydro-iso-α-acids) were perceived as 'diminishing', 'rounded' and 'acidic' in bitterness. The hopping strategy adopted by brewers impacts on the nature, temporal profile and intensity of bitterness perception in beer.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Oladokun O
International Centre for Brewing Science, Bioenergy and Brewing Science Building, University of Nottingham, School of Biosciences, Division of Food Science, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
Tarrega A
International Centre for Brewing Science, Bioenergy and Brewing Science Building, University of Nottingham, School of Biosciences, Division of Food Science, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
James S
SABMiller Plc, SABMiller House, Church Street West, Woking, Surrey GU21 6HS, UK.
Smart K
SABMiller Plc, SABMiller House, Church Street West, Woking, Surrey GU21 6HS, UK.
Hort J
International Centre for Brewing Science, Bioenergy and Brewing Science Building, University of Nottingham, School of Biosciences, Division of Food Science, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
Cook D
International Centre for Brewing Science, Bioenergy and Brewing Science Building, University of Nottingham, School of Biosciences, Division of Food Science, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: david.cook@nottingham.ac.uk.

MeSH

BeerPlant ExtractsPolyphenolsTaste

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

27006233

Citation

Oladokun, Olayide, et al. "The Impact of Hop Bitter Acid and Polyphenol Profiles On the Perceived Bitterness of Beer." Food Chemistry, vol. 205, 2016, pp. 212-20.
Oladokun O, Tarrega A, James S, et al. The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food Chem. 2016;205:212-20.
Oladokun, O., Tarrega, A., James, S., Smart, K., Hort, J., & Cook, D. (2016). The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food Chemistry, 205, 212-20. https://doi.org/10.1016/j.foodchem.2016.03.023
Oladokun O, et al. The Impact of Hop Bitter Acid and Polyphenol Profiles On the Perceived Bitterness of Beer. Food Chem. 2016 Aug 15;205:212-20. PubMed PMID: 27006233.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. AU - Oladokun,Olayide, AU - Tarrega,Amparo, AU - James,Sue, AU - Smart,Katherine, AU - Hort,Joanne, AU - Cook,David, Y1 - 2016/03/08/ PY - 2015/10/27/received PY - 2016/03/07/revised PY - 2016/03/08/accepted PY - 2016/3/24/entrez PY - 2016/3/24/pubmed PY - 2016/11/5/medline KW - 4-Hydroxyphenylacetic acid (PubChem CID:127) KW - Beer KW - Bitterness quality KW - Caffeic acid (PubChem CID:689043) KW - Catechin (PubChem CID:73160) KW - Cinnamic acid (PubChem CID:444539) KW - Epicatechin (PubChem CID:72276) KW - Ferulic acid (PubChem CID:445858) KW - Hop acids KW - Humulinones KW - Phenolic acids KW - Protocatechuic acid (PubChem CID:72) KW - Sinapic acid (PubChem CID:637775) KW - Tetrahydro-iso-humulones KW - Total polyphenol content KW - Vanillic acid (PubChem CID:8468) KW - p-Coumaric acid (PubChem CID:637542) SP - 212 EP - 20 JF - Food chemistry JO - Food Chem VL - 205 N2 - Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices. Principal Components Analysis was used to select a sub-set of 10 beers that contained diverse concentrations of the analysed bitter compounds. These beers were appraised sensorially to determine the impacts of varying hop acid and polyphenolic profiles on perceived bitterness character. Beers high in polyphenol and hop acid contents were perceived as having 'harsh' and 'progressive' bitterness, whilst beers that had evidently been conventionally hopped were 'sharp' and 'instant' in their bitterness. Beers containing light-stable hop products (tetrahydro-iso-α-acids) were perceived as 'diminishing', 'rounded' and 'acidic' in bitterness. The hopping strategy adopted by brewers impacts on the nature, temporal profile and intensity of bitterness perception in beer. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27006233/The_impact_of_hop_bitter_acid_and_polyphenol_profiles_on_the_perceived_bitterness_of_beer_ DB - PRIME DP - Unbound Medicine ER -