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Evaluation of Nonvolatile Chemistry Affecting Sensory Bitterness Intensity of Highly Hopped Beers
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-03-10 00:00:00 , DOI: 10.1021/acs.jafc.7b05784 Christina D. Hahn 1 , Scott R. Lafontaine 1 , Cliff B. Pereira 2 , Thomas H. Shellhammer 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-03-10 00:00:00 , DOI: 10.1021/acs.jafc.7b05784 Christina D. Hahn 1 , Scott R. Lafontaine 1 , Cliff B. Pereira 2 , Thomas H. Shellhammer 1
Affiliation
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The range of different nonvolatile constituents extracted from hops in highly hopped beers suggests that isohumulones may not be the sole contributor to beers’ bitterness. Among brewers producing hop-forward beer styles, there is concern that the bitterness unit (BU) is no longer an accurate predictor of beer bitterness. This study examined factors within the beer matrix that influence sensory bitterness perception in highly hopped beers. Over 120 commercial beers were evaluated using sensory and instrumental techniques. Chemical analysis consisted of the BU via spectrophotometry, hop acids via high-performance liquid chromatography, total polyphenols via spectrophotometry, and alcohol content plus real extract via an Alcolyzer. Sensory analysis was conducted over two studies, and the beers’ overall bitterness intensities were rated using a 0–20 scale. This study identified that the BU measurement predicts sensory bitterness with a nonlinear response, and it proposed an alternative approach to predicting bitterness based on isohumulones, humulinones, and ethanol concentrations. The study also revealed the importance of oxidized hop acids, humulinones, as a significant contributor to beer bitterness intensity.
中文翻译：
非挥发性化学物质对高啤酒啤酒感官苦味强度的影响
从啤酒花中啤酒花中提取的啤酒花不同非易失性成分的范围表明，异hu草酮可能不是啤酒苦味的唯一来源。在生产啤酒花式啤酒的啤酒制造商中，人们担心苦味单位（BU）不再是啤酒苦味的准确预测指标。这项研究检查了啤酒基质中影响跳高啤酒中感官苦味的因素。使用感官和仪器技术对120多种商业啤酒进行了评估。化学分析包括通过分光光度法测定的BU，通过高效液相色谱法测定的酒花酸，通过分光光度测定法测定的总多酚，酒精含量以及通过Alcolyzer提取的真实提取物。进行了两项研究的感官分析，啤酒的总体苦味强度使用0–20等级进行评估。这项研究确定了BU测量可预测具有非线性响应的感官苦味，并提出了一种基于异hu草酮，humulinones和乙醇浓度来预测苦味的替代方法。这项研究还揭示了氧化啤酒花酸，葫芦素作为啤酒苦味强度的重要因素的重要性。
更新日期：2018-03-10
中文翻译：
非挥发性化学物质对高啤酒啤酒感官苦味强度的影响
从啤酒花中啤酒花中提取的啤酒花不同非易失性成分的范围表明，异hu草酮可能不是啤酒苦味的唯一来源。在生产啤酒花式啤酒的啤酒制造商中，人们担心苦味单位（BU）不再是啤酒苦味的准确预测指标。这项研究检查了啤酒基质中影响跳高啤酒中感官苦味的因素。使用感官和仪器技术对120多种商业啤酒进行了评估。化学分析包括通过分光光度法测定的BU，通过高效液相色谱法测定的酒花酸，通过分光光度测定法测定的总多酚，酒精含量以及通过Alcolyzer提取的真实提取物。进行了两项研究的感官分析，啤酒的总体苦味强度使用0–20等级进行评估。这项研究确定了BU测量可预测具有非线性响应的感官苦味，并提出了一种基于异hu草酮，humulinones和乙醇浓度来预测苦味的替代方法。这项研究还揭示了氧化啤酒花酸，葫芦素作为啤酒苦味强度的重要因素的重要性。
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