Evaluation of beer bitterness by measuring the adsorption on a lipid-coated quartz-crystal microbalance

被引：6

作者：

Kaneda, H

Shinotsuka, K

Kobayakawa, T

Saito, S

Okakata, Y

机构：

[1] SAPPORO Breweries Ltd, Brewing Res Labs, Shizuoka 4250013, Japan

[2] Tokyo Inst Technol, Dept Biomol Engn, Midori Ku, Yokohama, Kanagawa 2268501, Japan

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2000年 / 106卷 / 05期

关键词：

beer; lipid membrane sensor; bitterness;

D O I：

10.1002/j.2050-0416.2000.tb00070.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：305 / 309

页数：5

共 16 条

[1] A BITTER SUBSTANCE INDUCES A RISE IN INTRACELLULAR CALCIUM IN A SUBPOPULATION OF RAT TASTE CELLS [J].