Bitterness in Beverages

Aachary, Ayyappan Appukuttan; Eskin, Michael

doi:10.1002/9781118590263.ch5

Cited by 5 publications

(7 citation statements)

References 125 publications

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“…The differences of the total content of polyphenols may be explained by the variation in the quantity and quality of raw material, the brewing process and the storage conditions during ageing. Polyphenols provide beer with bitterness and astringency but also improve its functionality in terms of foamability, oxidative stability and heat stability which help to preserve the beverage during storage and ageing [ 39 , 41 ].…”

Section: Resultsmentioning

confidence: 99%

“…The perception of the ‘spicy’ or ‘pungent’ sensation elicited by the capsaicin (the active ingredient of the Guajillo chili) may be influenced by factors such as the temperature, acidity and carbonatation of the beverage [ 57 ]. In addition, phenolic compounds that evoke an oral irritation [ 39 , 41 ] might increase the perception of this sensation. Thus, the content of polyphenols in BC and BCBa might contribute to the increase perception of the attribute spicy.…”

Section: Resultsmentioning

confidence: 99%

“…It is well known that anthocyanins do not impart aromas, but sometimes these compounds have been related to an astringent or bitter taste [ 41 ]. Even though, no obvious correlations were found between TAC and bitter or astringent attributes.…”

Section: Resultsmentioning

confidence: 99%

“…As has been mentioned before, IBU measures a beer’s bitterness due to the α-acids of the hops, which gives an approximate idea of beer bitterness but there are other compounds that could impart or mask the bitter taste. Thus, it is not possible to directly correlate IBU to the perceived sensory bitterness [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

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Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

Romero-Medina

Estarrón‐Espinosa

Verde-Calvo

et al. 2020

Foods

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This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

Romero-Medina

Estarrón‐Espinosa

Verde-Calvo

et al. 2020

Foods

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“…The most common phenolic compounds that could be quantified in apple fruits are flavan-3-ols (catechin, epicatechin), phenolic acids (chlorogenic acid, caffeic acid, ferulic acid, protocatecuic acid), flavonoids (rutin, baicalein, and naringenin), flavonols (quercetin glycosides, kaempherol), dihydrochalcones (phloridzin, phloretin), and anthocyanins (cyanidin-3- O -galactoside) ( 7 , 21 ). Additionally, phenolic compounds, especially proanthocyanidins and phlorizin, contribute to the astringency and bitterness of apples, while chlorogenic acid is a non-bitter phenolic acid ( 22 ). The presence of specific phenolic compounds can cause resistance of apple cultivar to the most important diseases.…”

Section: Introductionmentioning

confidence: 99%

Polyphenolics and Chemical Profiles of Domestic Norwegian Apple (Malus × domestica Borkh.) Cultivars

Akšić

Nesović²,

Ćirić³

et al. 2022

Front. Nutr.

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Using modern analytical techniques, a comprehensive study of the chemical composition of fruits from apple cultivars grown in Western Norway during 2019 and 2020 was done. Metals, sugars, organic acids, antioxidant tests, and polyphenol content have been observed. In all investigated samples, the most dominant sugars were glucose, fructose, and sucrose. Among 11 tested organic acids, the dominant was malic acid, followed by citric and maleic acid. The most common metal was potassium, followed by magnesium and zinc. The quantification of polyphenols showed that among the 11 quantified polyphenols, chlorogenic acid, quercetin 3-O-rhamnoside, quercetin 3-O-glucoside, quercetin, and phlorizin were the most abundant. A detailed study of the polyphenolic profile of nine investigated apple samples provided 30 identified polyphenolic compounds from the class of hydroxybenzoic and hydroxycinnamic acids, flavonoids, and dihydrochalcones. In addition to the identified 3-O-caffeoylquinic acid, its two isomers of 5-O-caffeoylquinic acid and three esters were also found. Present polyphenols of the tested apples provided significant data on the quality of Norwegian apples, and they contribute to the distinguishing of these apple samples.

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Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee

Aree

2019

Food Chemistry

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Bitterness in Beverages

Cited by 5 publications

References 125 publications

Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

Polyphenolics and Chemical Profiles of Domestic Norwegian Apple (Malus × domestica Borkh.) Cultivars

Understanding structures and thermodynamics of β-cyclodextrin encapsulation of chlorogenic, caffeic and quinic acids: Implications for enriching antioxidant capacity and masking bitterness in coffee

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